Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment

Journal of Food Engineering

Volumn 84, Issue 2, 2008, Pages 224-230

  Maldonado, M B ^a   Zuritz, C A ^a   Assof, M V ^a  

^a UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Alkali; Debittering; Diffusion; Glucose; Green olives; Sodium chloride

Indexed keywords

CONCENTRATION (PROCESS); CURING; DIFFUSION; GLUCOSE; MATHEMATICAL MODELS; SODIUM CHLORIDE;

DEBITTERING; GREEN OLIVES;

PLANTS (BOTANY);

OLEACEAE;

EID: 34547688856     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.033     Document Type: Article

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