Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

LWT

Volumn 64, Issue 2, 2015, Pages 671-677

  Campus, M ^a   Sedda, P ^a   Cauli, E ^a   Piras, F ^a   Comunian, R ^a   Paba, A ^a   Daga, E ^a   Schirru, S ^a   Angioni, A ^b   Zurru, R ^a   Bandino, G ^a  

^a Loc Bonassai   (Italy)

^b UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Natural table olives; Phenols; Starter cultures; Texture

Indexed keywords

FOOD PROCESSING; IGNITION; PHENOLS; SENSORY ANALYSIS; TEXTURES;

ENTEROBACTERIACEAE; HYDROXYTYROSOL; INOCULUM ENRICHMENT; SCAVENGING ACTIVITIES; STARTER CULTURES; TABLE OLIVES; TEXTURE PROFILE ANALYSIS; TEXTURE QUALITY;

QUALITY CONTROL;

EID: 84944319163     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.019     Document Type: Article

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