The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content

The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOP <i...

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Principais autores:	Antonio López-López, José María Moreno-Baquero, Antonio Garrido-Fernández
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2023-06-01
Serija:	Foods
Teme:	desalting kinetics green plain table olives green stuffed table olives natural table olives mineral leaching
Online dostop:	https://www.mdpi.com/2304-8158/12/12/2307
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