| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538457 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠The effect of NaCl, KCl, and CaCl2 on Spanish green table olives was assayed. ⺠Using NaCl, KCl, and CaCl2 mixtures lead to fortified products with good sensory characteristics. ⺠High levels of Na led to increased acidity and saltiness while Ca to bitterness perception. ⺠The process can be applied to any set of qualities required by producers or consumers.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J.M. Moreno-Baquero, J. Bautista-Gallego, A. Garrido-Fernández, A. López-López,