Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives

European Food Research and Technology

Volumn 220, Issue 3-4, 2005, Pages 255-260

  Montaño, Alfredo ^a   Casado, Francisco Javier ^a   De Castro, Antonio ^a   Sánchez, Antonio Higinio ^a   Rejano, Luis ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acids; Olives; Processing; Storage; Tocopherols; Vitamins

Indexed keywords

AMINO ACIDS; FERMENTATION; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS; PROCESSING; PROTEINS; REFRIGERATION; SUGARS; TISSUE; VITAMINS;

OLIVES; PASTEURIZATION; STORAGE; TOCOPHEROLS;

FOOD PRODUCTS;

OLEACEAE;

EID: 17144387917     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1076-1     Document Type: Article

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