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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...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Berlanga-Del Pozo, Marta, Gallardo-Guerrero, Lourdes, Gandul-Rojas, Beatriz
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7353664/
https://ncbi.nlm.nih.gov/pubmed/32492785
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060701
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