Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae

Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-sty...

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Detalles Bibliográficos
Autores principales: Martín-Vertedor, Daniel, Schaide, Thais, Boselli, Emanuele, Martínez, Manuel, García-Parra, Jesús, Pérez-Nevado, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950053/
https://www.ncbi.nlm.nih.gov/pubmed/35335389
http://dx.doi.org/10.3390/molecules27062028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950053/
https://www.ncbi.nlm.nih.gov/pubmed/35335389
http://dx.doi.org/10.3390/molecules27062028

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