Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits

Food Research International

Volumn 62, Issue , 2014, Pages 1154-1164

  Randazzo, C L ^a   Todaro, A ^b   Pino, A ^a   Pitino, I ^a   Corona, O ^b   Mazzaglia, A ^a   Caggia, C ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Multiplex PCR; Probiotics; Sensory properties; Starter cultures; Table olives; Volatile compounds

Indexed keywords

BACILLI; CHEMICAL ANALYSIS; FERMENTATION; LACTIC ACID; MULTIPLEXING; POLYMERASE CHAIN REACTION;

MULTIPLEX PCR; PROBIOTICS; SENSORY PROPERTIES; STARTER CULTURES; TABLE OLIVES; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84904600845     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.056     Document Type: Article

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