Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes-Reference-Cited by-同舟云学术

Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes

Published:2019-12-10 Issue:3 Volume:100 Page:926-935
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chytiri Agathi¹,Tasioula‐Margari Maria¹,Bleve Gianluca²^ORCID,Kontogianni Vasiliki G¹,Kallimanis Aristeidis¹,Kontominas Michael G¹^ORCID

Affiliation:

1. Department of Chemistry, Section of Industrial and Food ChemistryUniversity of Ioannina Ioannina Greece

2. Consiglio Nazionale delle RicercheIstituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce Lecce Italy

Funder

European Commission

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10019

Reference39 articles.

1. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives

2. Elaboration of table olives

3. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

4. Effect of calcium chloride on mechanical properties and microbiological characteristics of cv.Conservolea naturally black olives fermented at different sodium chloride levels

5. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches

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