The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

This study aimed at evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8...

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Bibliographic Details
Main Authors:	Paula Pires-Cabral, Tânia Barros, Tânia Mateus, Jessica Prata, Célia Quintas
Format:	Article
Language:	English
Published:	AIMS Press 2018-12-01
Series:	AIMS Agriculture and Food
Subjects:	<i>Olea europaea</i>\| Cobrançosa cultivar\| reduced-sodium table olives\| KCl\| aromatic herbs
Online Access:	http://www.aimspress.com/article/10.3934/agrfood.2018.4.521/fulltext.html

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