Study of the processing of dehydrated black olives from oxidized black olives

Changes in the processing of black olives, together with the dehydration of the latter, were investigated in order to develop a new product with similar physicochemical and sensory characteristics to commercial dry-salted olives. Large fruit of the Hojiblanca cultivar (160 fruit/kg), preserved in br...

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Veröffentlicht in:	Food science & technology 2023-04, Vol.180, p.114681, Article 114681
Hauptverfasser:	García-Serrano, P., Brenes-Álvarez, M., Medina, E., García-García, P., Romero, C., Brenes, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	acidification activation energy Black olive color cultivars Dehydration Ferrous gluconate firmness fruits gluconates heat lactic acid NaOH oxidation sensation
Online-Zugang:	Volltext
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