Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes

This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives were processed at an industrial scale in tabl...

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Bibliographic Details
Main Authors: Daniel Martín-Vertedor, Thaís Schaide, Emanuele Boselli, Manuel Martínez, Rocío Arias-Calderón, Francisco Pérez-Nevado
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
Manzanilla Cacereña
Manzanilla de Sevilla
sensory analysis
thermal treatment
table olives
Online Access:https://www.mdpi.com/2304-8158/10/3/666

Internet

https://www.mdpi.com/2304-8158/10/3/666

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