Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 812-818

  Casado, Francisco Javier ^a   Sánchez, Antonio Higinio ^a   Rejano, Luis ^a   de Castro, Antonio ^a   Montaño, Alfredo ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

4 Hexenoic acid; Ascorbic acid; Degradation; Preservative; Sorbate stability; Sorbic acid; Table olives

Indexed keywords

4 HEXENOIC ACID; ASCORBIC ACID; FOOD ADDITIVE; GLASS; PLASTIC; SORBIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; DEGRADATION; FLAVOR; FOOD COLOR; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FREEZING; FRUIT; LACTIC ACID BACTERIUM; OLIVE; PACKAGING MATERIAL; PASTEURIZATION; ROOM TEMPERATURE; STORAGE TEMPERATURE;

OLEACEAE;

EID: 77951631258     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.066     Document Type: Article

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