Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 15, 2013, Pages 3737-3747

  Gallardo Guerrero, Lourdes ^a   Gandul Rojas, Beatriz ^a   Moreno Baquero, J M ^a   López López, Antonio ^a   Bautista Gallego, Joaquín ^a   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

carotenoids; chlorophylls; cracked olives; microbiological characteristics; mineral nutrients; physicochemical characteristics

Indexed keywords

CAROTENOIDS; CRACKED OLIVES; MICROBIOLOGICAL CHARACTERISTICS; MINERAL NUTRIENTS; PHYSICOCHEMICAL CHARACTERISTICS;

CHLOROPHYLL; MINERALS; NUTRIENTS; PIGMENTS; YEAST;

CRACKS;

PIGMENT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLALES; MICROBIOLOGY; OLIVE TREE; PHYSICAL CHEMISTRY; SPAIN;

FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; FOOD, PRESERVED; FRUIT; LACTOBACILLALES; OLEA; PHYSICOCHEMICAL PHENOMENA; PIGMENTS, BIOLOGICAL; SPAIN;

OLEACEAE;

EID: 84876460965     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400240e     Document Type: Article

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