Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods

Food Res Int. 2017 Oct;100(Pt 1):369-376. doi: 10.1016/j.foodres.2017.07.027. Epub 2017 Jul 14.

Authors

Roberto Ambra¹, Fausta Natella¹, Cristiano Bello¹, Sabrina Lucchetti¹, Valentina Forte¹, Gianni Pastore²

Affiliations

¹ Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
² Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy. Electronic address: gianni.pastore@crea.gov.it.

PMID: 28873699
DOI: 10.1016/j.foodres.2017.07.027

No abstract available

Keywords: Castelvetrano method; Nocellara del Belice; Phenolic compounds; Spanish method; Table olives.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Fermentation
Food Handling / methods*
Hydrogen-Ion Concentration
Olea / chemistry*
Phenols / analysis*
Phenols / chemistry

Substances

Phenols