EFFECT OF SODIUM HYDROXIDE CONCENTRATION, TEMPERATURE AND FRUIT SIZE ON THE PROCESSING TIME OF SEVILLIAN-STYLE GREEN TABLE OLIVES (OLEA EUROPAEA L.)
Sevillian-style green table olives are one of the main products derived from the olive (Olea europaea L.) tree on the market today. The way they are prepared involves the use of a sodium hydroxide solution to reduce the concentration of oleuropein, reducing the original bitter taste of the fruit. In...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4836 |