| dc.contributor.author |
Panagou, E |
en |
| dc.date.accessioned |
2014-06-06T06:46:54Z |
|
| dc.date.available |
2014-06-06T06:46:54Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.lwt.2005.02.017 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3280 |
|
| dc.subject |
Modified Atmosphere Packaging |
en |
| dc.subject |
Potassium |
en |
| dc.subject |
Reducing Sugar |
en |
| dc.subject |
Staphylococcus Aureus |
en |
| dc.subject |
Storage Temperature |
en |
| dc.subject |
Water Activity |
en |
| dc.subject |
High Salt |
en |
| dc.subject |
Lactic Acid Bacteria |
en |
| dc.subject |
Total Viable Count |
en |
| dc.subject |
Weight Loss |
en |
| dc.title |
Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.lwt.2005.02.017 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
Naturally black olives cv. Thassos were processed in dry salt according to industrial procedure by uniformly dispersing 40kg of coarse salt in 100kg freshly harvested olives. Dry-salting process was monitored by measuring selected physico-chemical (weight loss, NaCl content, pH, aw, reducing sugars) and microbiological parameters (total viable counts, lactic acid bacteria, enterobacteria, yeasts, pseudomonads). Total weight loss amounted to 21g/100g |
en |
| heal.journalName |
Lwt - Food Science and Technology |
en |
| dc.identifier.doi |
10.1016/j.lwt.2005.02.017 |
en |