High-pressure technology: application as a pretreatment technique for de-bittering and fermentation acceleration of green table olives
Abstract
An alternative approach is proposed through the application of high-pressure (HP) technology for the acceleration of table olive de-bittering processing.
Fields of Study & Subjects
Edible Oils Quality and Analysis
Microbial Inactivation Methods
Food Drying and Modeling
Publication details
- Journal / source
- Sustainable Food Technology
- Publisher
- Royal Society of Chemistry (RSC)
- Volume
- 4
- Issue
- 3
- Pages
- 2997–3007
- Publication date
- 1 January 2026
- Language
- EN