Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

Journal of the Science of Food and Agriculture

Volumn 96, Issue 6, 2016, Pages 2004-2017

  Martorana, Alessandra ^a   Alfonzo, Antonio ^a   Settanni, Luca ^a   Corona, Onofrio ^a   La Croce, Francesco ^b   Caruso, Tiziano ^a   Moschetti, Giancarlo ^a   Francesca, Nicola ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b Geolive Belice SAS   (Italy)

Author keywords

Lactic acid bacteria; Lactobacillus pentosus OM13; Manual harvest; Mechanical harvest; Nocellara del Belice table olive fermentation; Yeasts

Indexed keywords

AGRICULTURE; CHEMISTRY; DEVICES; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; FRUIT; HUMAN; MICROBIOLOGY; OLIVE TREE; PH; PROCEDURES; SENSATION; TIME FACTOR;

AGRICULTURE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; OLEA; SENSATION; TIME FACTORS;

EID: 84960316798     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7311     Document Type: Article

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