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