Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected De...

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Bibliographic Details
Main Authors: Francisco Rodríguez-Gómez, Miguel Á. Ruiz-Bellido, Verónica Romero-Gil, Antonio Benítez-Cabello, Antonio Garrido-Fernández, Francisco N. Arroyo-López
Format: Article
Language:English
Published: Frontiers Media S.A. 2017-11-01
Series:Frontiers in Microbiology
Subjects:
heat treatment
olive packaging
sensory evaluation
table olives
metagenomic analysis
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2017.02209/full

Internet

http://journal.frontiersin.org/article/10.3389/fmicb.2017.02209/full

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