Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 873-878

  Romeo, Flora V ^a   De Luca, Serena ^a   Piscopo, Amalia ^a   Perri, Enzo ^b   Poiana, Marco ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b CRA Experimental Institute for Olive Growing   (Italy)

Author keywords

Brine; Firmness; Food colour; Green table olives; Phenols; Post fermentation treatments; Shelf life

Indexed keywords

CALCIUM; PECTINESTERASE;

ARTICLE; CONTROLLED STUDY; DIFFUSION; ENZYME ACTIVITY; FERMENTATION; FLAVOR; HEAT TREATMENT; HIGH TEMPERATURE; INDUSTRY; MICROORGANISM; NONHUMAN; OLIVE; PROCESSING; SHELF LIFE; TISSUE;

OLEACEAE;

EID: 67349196381     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.037     Document Type: Article

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