Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars
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چکیده
منابع مشابه
Data on green Spanish-style Manzanilla table olives fermented in salt mixtures
This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...
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The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of p...
متن کاملPredictive microbiology and table olives
The table olive is probably one of the most important and most recognized fermented vegetable in the food industry. Basically, the elaboration of this food is constrained to Mediterranean countries, but there are also well established production regions in Australia, USA and South-America. Thus, table olive elaboration is widespread around the world and represents an important economic source f...
متن کاملProbiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and tech...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2019
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2018.12.057