Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 18, 2007, Pages 7434-7444

  Arroyo López, Francisco Noé ^a   Duran Quintana M C ^a   Romero, C ^a   Rodriguez Gomez F ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Ascorbic acid; Carbon dioxide; Color of fruits; Oxalic acid; Polyphenols; Salicylic acid; Sodium metabisulfite; Storage; Sugars; Table olives

Indexed keywords

CARBOHYDRATE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COLOR; FOOD PRESERVATION; FRUIT; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PH;

CARBOHYDRATES; COLOR; FLAVONOIDS; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; OLEA; PHENOLS;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 34848838862     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070571b     Document Type: Article

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