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

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 &l...

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Bibliographic Details
Main Authors: Antonio López-López, José María Moreno-Baquero, Antonio Garrido-Fernández
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
desalting kinetics
green plain table olives
green stuffed table olives
natural table olives
mineral leaching
Online Access:https://www.mdpi.com/2304-8158/12/12/2307

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