Effects of alkali neutralization with CO2 on fermentation, chemical parameters and sensory characteristics in Spanish-style green olives (Olea europaea L.)

LWT

Volumn 41, Issue 5, 2008, Pages 796-802

  Marsilio, Vincenzo ^a   Russi, Francesca ^a   Iannucci, Emilia ^a   Sabatini, Nadia ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

CO2; Lactic fermentation; Olea europaea L.; Table olives; Washing

Indexed keywords

ALKALI METALS; CARBOHYDRATES; CARBON DIOXIDE; PH EFFECTS;

ACIDIC TASTES; ALKALI NEUTRALIZATION; FERMENTED BRINE; LACTIC FERMENTATION; SENSORY EVALUATIONS; TABLE OLIVES;

FERMENTATION;

OLEA EUROPAEA; OLEACEAE;

EID: 38749098611     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.013     Document Type: Article

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