Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP) processing (400, 450, and 500 MPa for 15 or 30 min). Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and fir...

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Detalles Bibliográficos
Autores principales: Argyri, Anthoula A., Panagou, Efstathios Z., Nychas, George-John E., Tassou, Chrysoula C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4151865/
https://www.ncbi.nlm.nih.gov/pubmed/25243146
http://dx.doi.org/10.1155/2014/515623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4151865/
https://www.ncbi.nlm.nih.gov/pubmed/25243146
http://dx.doi.org/10.1155/2014/515623

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