Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives-Reference-Cited by-同舟云学术

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Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

Published:2017-11-08 Issue: Volume:8 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Rodríguez-Gómez Francisco,Ruiz-Bellido Miguel Á.,Romero-Gil Verónica,Benítez-Cabello Antonio,Garrido-Fernández Antonio,Arroyo-López Francisco N.

Funder

Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference31 articles.

1. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat-shocked green olives.;Argyri;Int. J. Food Microbiol.,2014

2. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives.;Arroyo-López;LWT Food Sci. Technol.,2008

3. Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.;Arroyo-López;J. Agric. Food Chem.,2007

4. Effects of fermentation and its control on the sensory characteristics of Conservolea variety green olives.;Balatsouras;Appl. Environ. Microbiol.,1983

5. Evaluating the effects of zinc chloride as a preservative in cracked table olive packing.;Bautista-Gallego;J. Food Prot.,2011

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1. Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives;Fermentation;2024-07-12

2. Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations;Food and Bioprocess Technology;2024-03-15

3. The Rising Role of Omics and Meta-Omics in Table Olive Research;Foods;2023-10-15

4. Enrichment of green table olives by natural anthocyanins during fermentation;Journal of Food Science and Technology;2023-04-26

5. Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing;Frontiers in Microbiology;2023-01-17

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