Debittering of Olives by Semi Drying
It was reported that oleuropein content and bitterness of olives could be reduced with reduction of water content to 15-20% by drying after pretreatment such as keeping in brine, soaking, dry salt folding, drilling and/or drawing. Black table olives have been produced with a traditional method in th...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Pamukkale University
2016-01-01
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Series: | Pamukkale University Journal of Engineering Sciences |
Subjects: | |
Online Access: | https://dergipark.org.tr/tr/pub/pajes/issue/20564/219152 |
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