CONSERVATION OF NATURAL BLACK OLIVES FROM AEROBIC FERMENTATION

被引：0
|
作者：
FERNANDEZ, AG
GARCIA, PG
QUINTANA, MCD
机构：
来源：
GRASAS Y ACEITES | 1985年 / 36卷 / 5-6期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：313 / 316
页数：4
相关论文
共 50 条
  • [21] IDENTIFICATION OF OLEUROPEIN AS A NATURAL INHIBITOR OF LACTIC FERMENTATION OF GREEN OLIVES
    JUVEN, B
    SAMISH, Z
    HENIS, Y
    ISRAEL JOURNAL OF AGRICULTURAL RESEARCH, 1968, 18 (03): : 137 - &
  • [22] Enrichment of green table olives by natural anthocyanins during fermentation
    Ardic, Zelal
    Aktas, A. Burcu
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (08): : 2244 - 2254
  • [23] Effect of brine replacement and salt concentration on the fermentation of naturally black olives
    Ozay, G
    Borcakli, M
    FOOD RESEARCH INTERNATIONAL, 1995, 28 (06) : 553 - 559
  • [24] Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced-sodium brines
    Tzamourani, Aikaterini
    Kalogri, Georgia
    Kavvatha, Maria
    Kochila, Aggeliki
    Manthou, Evanthia
    Liu, Yangtai
    Panagou, Efstathios Z.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (06): : 4093 - 4108
  • [25] BOTULISM OUTBREAK FROM BLACK OLIVES
    FENICIA, L
    FERRINI, AM
    AURELI, P
    PADOVAN, MT
    INDUSTRIE ALIMENTARI, 1992, 31 (303): : 307 - 308
  • [26] Compositional and tissue modifications induced by the natural fermentation process in table olives
    Servili, Maurizio
    Minnocci, Antonio
    Veneziani, Gianluca
    Taticchi, Agnese
    Urbani, Stefania
    Esposto, Sonia
    Sebastiani, Luca
    Valmorri, Sara
    Corsetti, Aldo
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (15) : 6389 - 6396
  • [27] Dehydrated black olives from unfermented and alkali treated green olives
    Brenes, M.
    Garcia-Serrano, P.
    Brenes-Alvarez, M.
    Medina, E.
    Garcia-Garcia, P.
    Romero, C.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 172
  • [28] 'Black olives'
    Waters, M
    POETRY, 2002, 180 (03) : 143 - 144
  • [29] Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives
    Turantas, F
    Göksungur, Y
    Dinçer, AH
    Ünlütürk, A
    Güvenç, U
    Zorlu, N
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1999, 79 (09) : 1197 - 1202
  • [30] NATURALLY BLACK OLIVES IN BRINE .6. CHARACTERISTICS OF FERMENTATION IN REGENERATED BRINES
    DURANQUINTANA, MC
    GARRIDOFERNANDEZ, A
    GRASAS Y ACEITES, 1978, 29 (03) : 197 - 201
12345