Quality attributes of black olives as affected by different darkening methods

Food Chemistry

Volumn 60, Issue 4, 1997, Pages 501-508

  Ziena, H M S ^a   Youssef, M M ^b   Aman, M E ^b  

^a ALEXANDRIA UNIVERSITY   (Egypt)

^b Alexandria University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALI; CADMIUM; DYE; HEAVY METAL; IRON; LEAD; SUNFLOWER OIL;

ARTICLE; COLOR; CONSUMER; EGYPT; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FRUIT; OXIDATION;

HELIANTHUS; OLEACEAE;

EID: 0030864731     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00354-8     Document Type: Article

References (8)

1. AOAC, (1980). Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC.
2. Brenes-Balbuena, M., Garcia-Garcia, P. & Garrido-Fernandez, A. (1992). Phenolic compounds related to the black color formed during the processing of ripe olives. J. Agric. and Food Chem., 40, 1192-1196.
3. Marsilio, V., Brighigna, A. & Cichelli, A. (1990). Color characteristics of black table olives, influence of varieties and technological treatment. Industrie Alimentari, 29, 5-10.
4. Montano, A., Sanchez, A. H. & De Castro, A. (1993). Controlled fermentation of Spanish-type green olives, J. Food Sci., 58, 842-844 & 852.
5. Sanchez, A. H., Rejano, L. & Montano, A. (1991). Kinetics of the destruction by heat of colour and texture of pickled green olives. J. Sci. Food Agric., 54, 379-385.
6. Steel, R. G. D. & Torrie, T. H. (1980). Principles and Procedures of Statistics, Mc Graw Hill Co., USA.
7. Vlahov, G. (1990). Polymeric anthocyanins of black olives. I-Their fermentation during ripening, Industrie Alimentari, 29, 11, 12 & 18.
8. Vlahov, G. (1992). Flavonoids in three olives (Olea europea) fruit varieties during maturation. J. Sci. Food Agric., 58, 157-159.