A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content

Naturally fermented black table olives are usually processed in brine with low pH and high NaCl content. Because salt is responsible for several cardiovascular problems, methods are needed to decrease the salt (NaCl) content in olive pulp. This study investigated a new natural processing system wher...

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Detalles Bibliográficos
Autores principales: Ciafardini, Gino, Zullo, Biagi Angelo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648354/
https://www.ncbi.nlm.nih.gov/pubmed/37959072
http://dx.doi.org/10.3390/foods12213950

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648354/
https://www.ncbi.nlm.nih.gov/pubmed/37959072
http://dx.doi.org/10.3390/foods12213950

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