Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

The work assays the use of various concentrations of ZnCl(2) (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which de...

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Detalles Bibliográficos
Autores principales: Bautista-Gallego, Joaquin, Rodríguez-Gómez, Francisco, Romero-Gil, Verónica, Benítez-Cabello, Antonio, Arroyo-López, Francisco N., Garrido-Fernández, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213799/
https://www.ncbi.nlm.nih.gov/pubmed/30416999
http://dx.doi.org/10.3389/fnut.2018.00102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213799/
https://www.ncbi.nlm.nih.gov/pubmed/30416999
http://dx.doi.org/10.3389/fnut.2018.00102

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