Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials

LWT

Volumn 56, Issue 2, 2014, Pages 427-431

  Abriouel, Hikmate ^a   Benomar, Nabil ^a   Gálvez, Antonio ^a   Pérez Pulido, Rubén ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

High hydrostatic pressure; Tableolives

Indexed keywords

AEROBIC BACTERIA; ASCORBIC ACID; ESSENTIAL OILS; FOOD STORAGE; HYDRAULICS; HYDROSTATIC PRESSURE; SODIUM CHLORIDE; STABILIZATION;

BACTERIAL COUNT; HIGH HYDROSTATIC PRESSURE; MESOPHILIC BACTERIA; NATURAL-ANTIMICROBIALS; PRESSURE TREATMENTS; ROSEMARY OIL; TABLE OLIVES; TABLEOLIVE; THYME OIL; VIABLE COUNT;

YEAST;

BACTERIA (MICROORGANISMS); OLEACEAE; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 84892535308     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.012     Document Type: Article

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