Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions.

Subjects

Subjects :

Color
Fermentation
Hydrogen-Ion Concentration
Pasteurization
Salts chemistry
Sterilization
Time Factors
Alkalies chemistry
Chlorophyll analysis
Copper analysis
Food Preservation methods
Food Storage methods
Fruit chemistry
Hot Temperature
Olea chemistry

Details

Language :

English

ISSN :

1873-7145

Volume :

108

Database :

MEDLINE

Journal :

Food research international (Ottawa, Ont.)

Publication Type :

Academic Journal

Accession number :

29735092

Full Text :

https://doi.org/10.1016/j.foodres.2018.03.022