Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation

Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and loss of bioactive components in addition to the bitter glycoside oleuropein. One of the comp...

Descripción completa

Detalles Bibliográficos
Autores principales: Berlanga-Del Pozo, Marta, Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353664/
https://www.ncbi.nlm.nih.gov/pubmed/32492785
http://dx.doi.org/10.3390/foods9060701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353664/
https://www.ncbi.nlm.nih.gov/pubmed/32492785
http://dx.doi.org/10.3390/foods9060701

Ejemplares similares