Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of <i>Olea europaea</i> Carolea and Leucocarpa cvs. w...

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Bibliographic Details
Main Authors: Barbara Lanza, Sara Di Marco, Nicola Simone, Carlo Di Marco, Francesco Gabriele
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
table olives
minerals
sea salt
pgi
iodized salt
functional food
Online Access:https://www.mdpi.com/2304-8158/9/3/301

Internet

https://www.mdpi.com/2304-8158/9/3/301

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