Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing

BioMed Research International

Volumn 2014, Issue , 2014, Pages

  Argyri, Anthoula A ^a   Panagou, Efstathios Z ^b   Nychas, George John E ^b   Tassou, Chrysoula C ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; FERMENTED PRODUCT; FOOD COLOR; FOOD PROCESSING; FOOD STORAGE; HYDROSTATIC PRESSURE; LACTIC ACID BACTERIUM; LIMIT OF DETECTION; MICROBIAL COMMUNITY; NONHUMAN; NONTHERMAL PASTEURIZATION; OLIVE; PASTEURIZATION; PH MEASUREMENT; PHYSICAL CHEMISTRY; SHELF LIFE; MICROBIOLOGY; OLIVE TREE; PHYSIOLOGY; PROCEDURES; TEMPERATURE; TIME;

OLEACEAE;

PIGMENT;

FOOD STORAGE; HYDROSTATIC PRESSURE; OLEA; PASTEURIZATION; PIGMENTS, BIOLOGICAL; TEMPERATURE; TIME FACTORS;

EID: 84907260874     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2014/515623     Document Type: Article

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