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

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

{"title":"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","authors":"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","doi":"10.1080/19476337.2024.2384610","DOIUrl":null,"url":null,"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...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"40 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, Lactiplantibacillus plantarum S61 inoculation and orange peel addition\",\"authors\":\"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\",\"doi\":\"10.1080/19476337.2024.2384610\",\"DOIUrl\":null,\"url\":null,\"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...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"40 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-08-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2384610\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2384610","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

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。

查看原文本刊更多论文

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

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...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.