Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors

Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives were stuffed with flavoured hydrocolloids and submitted to different thermal sterilization treatments to assess sensory...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Gema Cascos, Juan Diego Barea-Ramos, Ismael Montero-Fernández, Antonio Ruiz-Canales, Jesús Lozano, Daniel Martín-Vertedor
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-03-01
Edice:	Foods
Témata:	sterilization treatment stuffed olives sensory analysis burn defect E-nose phenols
On-line přístup:	https://www.mdpi.com/2304-8158/12/7/1377
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!