Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives

Journal of Food Science

Volumn 72, Issue 4, 2007, Pages

  Segovia Bravo, K A ^a   Arroyo Lopez F N ^a   Garcia Garcia P ^a   Duran Quintana M C ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Alkaline water (reuse); Fermentation; Olives; Ozone

Indexed keywords

ALKALI; BRINE; FLAVONOID; GLUCOSE; INORGANIC SALT; LACTIC ACID; OZONE; PHENOL DERIVATIVE; PIGMENT; POLYPHENOLS; SODIUM HYDROXIDE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL COUNT; DRUG EFFECT; EVALUATION; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL WASTE; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PH; PHOTOCHEMICAL SMOG; QUALITY CONTROL; TASTE; TIME;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FERMENTATION; FLAVONOIDS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GLUCOSE; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; LACTIC ACID; LACTOBACILLUS; LYE; OLEA; OXIDANTS, PHOTOCHEMICAL; OZONE; PHENOLS; PIGMENTS, BIOLOGICAL; QUALITY CONTROL; SALTS; SODIUM HYDROXIDE; TASTE; TIME FACTORS;

LACTOBACILLUS; OLEACEAE;

EID: 34248182531     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00323.x     Document Type: Article

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