메뉴 건너뛰기




Volumn 46, Issue 1, 2012, Pages 56-63

Effects of salt mixtures on Spanish green table olive fermentation performance

Author keywords

Chloride salts; Green table olives; Organic acids; Sugars

Indexed keywords

CALCIUM CHLORIDE; FERMENTATION; LACTIC ACID; MIXTURES; ORGANIC ACIDS; SALT DEPOSITS; SALTS; SODIUM; SUGARS;

EID: 83955162246     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.11.002     Document Type: Article
Times cited : (36)

References (25)
  • 1
    • 80051475357 scopus 로고    scopus 로고
    • AESAN (Agencia Española de Seguridad Alimentaria y Nutrición)
    • AESAN (Agencia Española de Seguridad Alimentaria y Nutrición) Plan to reduce the salt intake, within the Estrategia NAOS 2010, http://www.naos.aesan.msps.es/naos/observatorio/observatorio00102.html.
    • (2010) Plan to reduce the salt intake, within the Estrategia NAOS
  • 4
    • 78149305931 scopus 로고    scopus 로고
    • Trends in 24-h urinary sodium excretion in the United States, 1957-2003: a systematic review
    • Berstein A.M., Willet W.C. Trends in 24-h urinary sodium excretion in the United States, 1957-2003: a systematic review. American Journal of Clinical Nutrition 2010, 92:1172-1180.
    • (2010) American Journal of Clinical Nutrition , vol.92 , pp. 1172-1180
    • Berstein, A.M.1    Willet, W.C.2
  • 5
    • 84855518612 scopus 로고    scopus 로고
    • Last access March 2011, British Scientific Advisory Committee
    • British Scientific Advisory Committee Salt and health. The Stationary Office 2003, Last access March 2011. http://www.tso.co.uk/bookshop.
    • (2003) Salt and health. The Stationary Office
  • 6
    • 4344663152 scopus 로고    scopus 로고
    • Microbial association and acidity development of unheated and pasteurized green table olives fermented using glucose or sucrose supplements at various levels
    • Chorianopoulus N.G., Boziaris I.S., Stamatiou A., Nychas G.J.E. Microbial association and acidity development of unheated and pasteurized green table olives fermented using glucose or sucrose supplements at various levels. Food Microbiology 2005, 22:117-124.
    • (2005) Food Microbiology , vol.22 , pp. 117-124
    • Chorianopoulus, N.G.1    Boziaris, I.S.2    Stamatiou, A.3    Nychas, G.J.E.4
  • 7
    • 77949265597 scopus 로고    scopus 로고
    • Federal Register Printing Office, Washington, Code of Federal Regulations
    • Code of Federal Regulations Title 21, Part 101.9. Nutrition labeling of foods 2003, Federal Register Printing Office, Washington.
    • (2003) Title 21, Part 101.9. Nutrition labeling of foods
  • 8
    • 0034341583 scopus 로고    scopus 로고
    • Preliminary results of a new processing in order to obtain green table olives with a low sodium content
    • Di Silva A. Preliminary results of a new processing in order to obtain green table olives with a low sodium content. Industrie Alimentari 2000, 39:844-847.
    • (2000) Industrie Alimentari , vol.39 , pp. 844-847
    • Di Silva, A.1
  • 9
    • 0036188275 scopus 로고    scopus 로고
    • Mass transfer and solute diffusion in brined cucumbers
    • Fasina O., Fleming H., Thompson R. Mass transfer and solute diffusion in brined cucumbers. Journal of Food Science 2002, 67:181-187.
    • (2002) Journal of Food Science , vol.67 , pp. 181-187
    • Fasina, O.1    Fleming, H.2    Thompson, R.3
  • 11
    • 0027139999 scopus 로고
    • Multiresponse optimization minimizes salt in natural cucumber fermentation and storage
    • Guillou A., Floros J.D. Multiresponse optimization minimizes salt in natural cucumber fermentation and storage. Journal of Food Science 1993, 58:1381-1389.
    • (1993) Journal of Food Science , vol.58 , pp. 1381-1389
    • Guillou, A.1    Floros, J.D.2
  • 13
    • 33947090750 scopus 로고
    • Pattern recognition. A powerful approach to interpreting chemical data
    • Kowalski B.R., Bender C.F. Pattern recognition. A powerful approach to interpreting chemical data. Journal of the American Chemical Society 1972, 94:5632-5639.
    • (1972) Journal of the American Chemical Society , vol.94 , pp. 5632-5639
    • Kowalski, B.R.1    Bender, C.F.2
  • 14
    • 0035084136 scopus 로고    scopus 로고
    • Differential glucose and fructose utilization during cucumber juice fermentation
    • Lu Z., Fleming H.P., McFeeters R.F. Differential glucose and fructose utilization during cucumber juice fermentation. Journal of Food Science 2001, 66:162-166.
    • (2001) Journal of Food Science , vol.66 , pp. 162-166
    • Lu, Z.1    Fleming, H.P.2    McFeeters, R.F.3
  • 15
    • 17044450441 scopus 로고    scopus 로고
    • Chemical profile of industrially fermented green olives of different varieties
    • Montaño A., Sánchez A.H., Casado F.J., de Castro A., Rejano L. Chemical profile of industrially fermented green olives of different varieties. Food Chemistry 2003, 82:297-302.
    • (2003) Food Chemistry , vol.82 , pp. 297-302
    • Montaño, A.1    Sánchez, A.H.2    Casado, F.J.3    de Castro, A.4    Rejano, L.5
  • 19
    • 80051471963 scopus 로고    scopus 로고
    • A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives
    • Panagou E.Z., Hondrodimou O., Mallouchos A., Nychas G.-J.E. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiology 2011, 28:1301-1307.
    • (2011) Food Microbiology , vol.28 , pp. 1301-1307
    • Panagou, E.Z.1    Hondrodimou, O.2    Mallouchos, A.3    Nychas, G.-J.E.4
  • 20
    • 23044443599 scopus 로고    scopus 로고
    • Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish method
    • Panagou E.Z., Katsaboxakis C.Z. Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish method. Food Microbiology 2006, 23:199-204.
    • (2006) Food Microbiology , vol.23 , pp. 199-204
    • Panagou, E.Z.1    Katsaboxakis, C.Z.2
  • 21
    • 38149007086 scopus 로고    scopus 로고
    • Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria
    • Panagou E.Z., Schillinger U., Franz C.M.A.P., Nychas G.J.E. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Food Microbiology 2008, 25:348-358.
    • (2008) Food Microbiology , vol.25 , pp. 348-358
    • Panagou, E.Z.1    Schillinger, U.2    Franz, C.M.A.P.3    Nychas, G.J.E.4
  • 24
    • 33645347317 scopus 로고    scopus 로고
    • Effects of salts and preheating temperatures of brine on the texture of pickled cucumbers
    • Yoo K.M., Hwang I.K., Eog G., Moon B. Effects of salts and preheating temperatures of brine on the texture of pickled cucumbers. Journal of Food Science 2006, 71:C97-C101.
    • (2006) Journal of Food Science , vol.71
    • Yoo, K.M.1    Hwang, I.K.2    Eog, G.3    Moon, B.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.