Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, Lactiplantibacillus plantarum S61 inoculation and orange peel addition

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-08-14 DOI:10.1080/19476337.2024.2384610

Meryem Idrissi Yahyaoui, Sara Moumnassi, Nour Eddine Bentouhami, Nadia Houmy, Abderrahim Ed-Daoui, Reda Bellaouchi, Mohamed Taibi, Mounir Haddou, Amine El Bouzidi, Milena Brasca, Tiziana Silvetti, Houssam Abouloifa, Sondes Mechri, Abousalham Abdelkarim, Saalaoui Ennouamane, Musaab Dauelbait, Ahmad Mohammad Salamatullah, Bassem Jaouadi, Asehraou Abdeslam

引用次数: 0

Abstract

Table olives, a vital category among fermented vegetables, come in treated and natural forms. Treated green olives require an alkaline treatment before brining to start fermentation. This study inv...

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通过热休克处理、植物乳杆菌 S61 接种和添加橘子皮来提高摩洛哥无盐皮氏绿橄榄的发酵效果

食用橄榄是发酵蔬菜中的一个重要类别，分为处理橄榄和天然橄榄。处理过的绿橄榄需要在盐渍前进行碱性处理，以开始发酵。这项研究探讨了...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.