Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)
Mature green olives (Olea europea L.) were dried in a forced air oven at 50ºC, after being subjected alternatively to four different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a ten minutes dip in a 10 % hot brine (50ºC) followed by a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2000-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/475 |