The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8...

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Bibliographic Details
Main Author: Pires-Cabral, Paula (author)
Other Authors: Barros, Tânia (author), Mateus, Tânia (author), Prata, Jessica (author), Quintas, Célia (author)
Format: article
Language:eng
Published: 2019
Subjects:
Olea europaea
Cobrancosa cultivar
Reduced-sodium table olives
KCl
Aromatic herbs
Dieta mediterrânica
Online Access:http://hdl.handle.net/10400.1/12827
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/12827

Internet

http://hdl.handle.net/10400.1/12827

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