Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
Main Article Content
Keywords
fermentation, processing, cultivar, lactic acid bacteria, sensory properties
Abstract
The aim of this study was to investigate the quality of black table olives made from cv. Gemlik by partially replacing sodium chloride with other salts to reduce NaCl in table olives. Five different combinations of chloride salts were used as 10% NaCl (control treatment), 5% NaCl+5% CaCl2, 5% NaCl+5% KCl, 5% KCl+5% CaCl2 and 3.3% NaCl+3.3% KCl+3.3% CaCl2 for table olive production according to the traditional Gemlik method. Fermentations were carried out for 190 days in duplicate. At the end of the fermentations, total acidity values reached from 1.17 to 4.54 g/l and yeast and lactic acid bacteria counts were in the range of 6.51 and 8.26 log cfu/ml, respectively. According to the sensory evaluation, the brines including CaCl2 were less preferred by the panellists. Combination of KCI and CaCl2 salts led to bitter taste in the final product. On the other hand, combination of chloride salts as 5% NaCl and 5% KCl resulted in low sodium content olives with good organoleptic characteristics. Result showed that, acceptable end products can be produced by using NaCl and KCl salt mixtures to meet the demands of low sodium intake in the production of table olives.
References
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Abers, J.E. and Wrolstad, R.E., 1979. Causative factors of colour deterioration in strawberry preserves during processing and storage. Journal of Food Science 44: 75-78.
Agirman, B., 2014. Using different chloride salts to reduce the amount of sodium chloride in the production of shalgam juice (?algam suyu üretiminde farkl? klorür tuzlar? kullan?larak sodyum klorür miktar?n?n azalt?lmas?, in Turkish). MSc thesis, Cukurova University, Adana, Turkey, 99 pp.
Altu?, T. and Elmac?, Y., 2005. Sensory evaluation in foods (G?dalarda Duyusal De?erlendirme, in Turkish). Meta Press, ?zmir, Turkey.
Anonymous, 1990. Recueil des Méthodes Internationales d’Analyse des Vins et des Moûts. Office International de la Vigne et du Vin, Paris, France.
Anonymous, 1997. Table olives. TS 774. Turkish Standards Institution, Ankara, Turkey, 12 pp.
Aponte, M., Blaiotta, G., La Croce, F., Mazzaglia, A., Farina, V., Settanni, L. and Moschetti, G., 2012. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiology 30: 8-16.
Arroyo-Lopez, F.N., Romero-Gil, V., Bautista-Gallego, J. Rodríguez-Gómez, F., Jiménez-Díaz, R., García-García, P., Querol, A. and Garrido-Fernández, A., 2012. Yeasts in table olive processing: desirable or spoilage microorganisms. Internal Journal of Food Microbiology 160: 42-49.
Arslan, D. and Özcan, M.M., 2011. Influence of growing area and harvest date on the organic acid composition of olive fruits from gemlik variety. Scientia Horticulture 130: 633-641.
Bautista-Gallego, J., Arroyo López, F.N., Romero Gil, V., Rodríguez Gómez, F., García García, P. and Garrido Fernández, A., 2011b. Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation. Food Microbiology 28: 1316-1325.
Bautista-Gallego, J., Arroyo-López, F.N., Durán-Quintana, M.C. and Garrido-Fernández, A., 2010. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiology 27: 403-412.
Bautista-Gallego, J., Arroyo-López, F.N., López-López, A. and Garrido-Fernández, A., 2011a. Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Alorena olives. LWT – Food Science Technology 44: 120-129.
Berner, L.A., McBean, L.D. and Lofgren, P.A., 1990. Calcium and chronic disease prevention: challenges to the food industry. Food Technolology 44: 50-59.
Campbell, I., 1988. Culture, storage, isolation and identification of yeasts. In: Campbell, I. and Priest, F.G. (eds.) Yeast – A practical approach. Chapman and Hall, London, UK, pp. 1-11.
Cemero?lu, B., 2010. Food analysis (G?da Analizleri, in Turkish). Association of Food Technology, Ankara, Turkey.
Choi, S.Y., Beuchat, L.R., Perkins, L.M. and Nakayama, T., 1994. Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride. International Journal of Food Microbiology 21: 335-340.
Dahl, L.K., 1972. Salt and hypertension. American Journal of Clinical Nutrition 25: 231-244.
Elliott, P. and Brown, I., 2007. Sodium intakes around the world. Background document prepared for the forum and technical meeting on reducing salt intake in populations. WHO, Geneva, Switzerland. Available at:https://tinyurl.com/zv8elw7
Erten, H. and Tanguler, H., 2014. Plant-based fermented products. In: Aran, N. (ed.) Food biotechnology (G?da Biyoteknolojisi, in Turkish). Nobel Yay?nevi, Ankara, Turkey, pp. 244-274.
Erten, H., Boyac?-Gündüz, C.P., Agirman, B. and Cabaroglu, T., 2016. Fermentation, pickling and Turkish table olives. In: Hui, Y.H., Evranuz, Ö., Bingöl, G., Erten, H. and Jaramillo-Flores, M.E. (eds.) Handbook of vegetable preservation and processing. CRC Press, Boca Raton, FL, USA, pp. 209-230.
Garrido Fernández, A., Fernández Díaz, M.J. and Adams, R.M., 1997. Table olives. Production and processing. Chapman & Hall, London, UK.
Gould, A.W., 1977. Food quality assurence. AVI Publishing Company Inc., USA.
Guillou, A.A. and Floros, J.D., 1993. Multiresponse optimization minimizes salt in natural cucumber fermentation and storage. Journal of Food Science 58: 1381-1389.
Guillou, A.A., Floros, J.D. and Cousin, M.A., 1992. Calcium chloride and potassium sorbate reduce sodium chloride used during natural cucumber fermentation and storage. Journal of Food Science 57: 1364-1367.
Halkman, A.K., 2005. Food microbiology applications (G?da Mikrobiyolojisi Uygulamalar?, in Turkish). MERCK, Ba?ak Press, Ankara, Turkey.
Heperkan, D., 2013. Microbiota of table olive fermentations and criteria of selection for their use as starters. Frontiers in Microbiology 4: Article 143.
Hermoso, M., Uceda, M., Garcia, A., Morales, B., Frias, M.L. and Fernandez, A., 1991. Elaboracion de Aceite de Calidad (Serie Apuntes 5/92). Consejeria de Agricultura y pesca, Seville. 11 Asociacion Espanole de Normalizacion y Certificacion, Madrid, Spain.
Hurtado, A., Reguant, C., Bordons, A. and Rozes, N., 2012. Lactic acid bacteria from fermented table olives. Food Microbiology 31: 1-8.
International Olive Council (IOC), 2017. World table olive figures. IOC, Madrid, Spain. Available at: https://tinyurl.com/y74hrhrg
International Olive Oil Council (IOOC), 2004. Trade standard applying to table olives. Resolution No. RES-2/91-IV/04. IOOC, Madrid, Spain.
Jakopic, J., Veberic, R. and Stampar, F., 2007. The effect of reflective foil and hail nets on lighting, colour and anthocyanins of ‘Fuji’ apple. Scientia Horticulture 115: 40-46.
Jiménez, A., Heredia, A., Guillén, R. and Fernández Bolaños, J., 1997. Correlation between soaking conditions, cation content of cell wall, and olive firmness during ‘Spanish green olive’processing. Journal of Agricultural and Food Chemistry 45: 1653-1658.
Kanavouras, A., Gazouli, M., Tzouvelekis, L. and Petrakis, C., 2005. Evaluation of black table olives in different brines. Grassy Aceites 56: 106-115.
Kumral, A., 2005. The effect of different salt concentrations and low temperature on the ripening and quality characteristics of brined black olives [in Turkish]. PhD thesis, Cukurova University, Bursa, Turkey, 82 pp.
Leiba, A., Vald, A., Peleg, E., Shamiss, A. and Grossman, E., 2005. Does dietary recall adequately assess sodium, potassium and calcium intake in hypertensive patients? Nutrition 21: 462-466.
Leventdurur, S., Sert-Ayd?n, S., Boyac?-Gunduz, C.P., Agirman, B., Ghorbal, A.B., Francesca, N., Martorana, A. and Erten, H., 2016. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey. Yeast 33: 289-301.
Marsilio, V., Campestre, C., Lanza, B., De Angelis, M. and Russi, F., 2002. Sensory analysis of green table olives fermented in different saline solutions. Acta Horticulturae 586: 617-620.
Mateus, T., Santo, D., Saúde, C., Pires-Cabral, P. and Quintas, C., 2016. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar. International Journal of Food Microbiology 218: 57-65.
Moreno-Baquero, J.M., Bautista-Gallego, J., Garrido-Fernández, A. and López-López, A., 2013. Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures. Food Chemistry 138: 1-8.
Mulè, R., Fodale, A.S., Bat?, C.B. and Tucci, A., 2000. Preliminary results of a new processing in order to obtain green table olives with low sodium content. Industrie Alimentari 39: 844-847.
Nisiotou, A.A., Chorianopoulos, N., Nychas, G.J.E. and Panagou, E.Z., 2010. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions. Journal of Applied Microbiology 108: 396-405.
Ough, C.S. and Amerine, M.A., 1988. Methods for analysis of musts and wines. John Wiley and Sons, New York, NY, USA.
Özay, G. and Borcakl?, M., 1995. Effect of brine replacement and salt concentration on the fermentation of naturaly black olives. Food Research International 28: 553-559.
Panagou, E.Z., Hondrodimou, O., Mallouchos, A. and Nychas, G.J., 2011. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiology 28: 1301-1307.
Penas, E., Frias, J., Sidro, B. and Vidal-Valverde, C., 2010. Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut. Food Chemistry 123: 143-150.
Perricone, M., Bevilacqua, A., Corbo, M.R. and Sinigaglia, M., 2010. Use of Lactobacillus plantarum and glucose to control the fermentation of ‘Bella di Cerignola’ table olives, a traditional variety of Apulian Region (southern Italy). Journal of Food Science 75: 430-436.
Radzevicius, A., Viškelis, P., Viškelis, J., Karklelien?, R. and Juškevi?ien?, D., 2014. Tomato fruit colour changes during ripening on vine. International Journal of Biological, Veterinary, Agricultural and Food Engineering 8: 108-110.
Rodríguez-Gómez, F., Bautista-Gallego, J., Romero-Gil, V., Arroyo-López, F.N., Garrido-Fernández, A. and García-García, P., 2012. Effects of salt mixtures on Spanish green table olive fermentation performance. LWT – Food Science and Technology 46: 56-63.
Roy, S., Conway, W.S., Watada, A.E., Sams, C.E., Pooley, C.D. and Wergin, W.P., 1994. Distribution of the anionic sites in the cell wall of apple fruit after calcium treatment. Protoplasma 178: 156-167.
Scientific Advisory Committee on Nutrition (SACN), 2003. Salt and health. Stationary Office. Available at:https://tinyurl.com/y7tjjvhp
?ahin, ?., Korukluo?lu, M., Uyla?er, V. and Göçmen, D., 2000. Diet olives and olive paste production [in Turkish]. In: Turkey olive symposium, June 6-9, 2000, Bursa, Turkey.
Servili, M., Settani, L., Veneziani, G., Esposto, S., Massitti, O., Taticchi, A., Urbani, S., Montedoro, G.F. and Corsetti, A., 2006. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (cv. Itrana and Leccino): a pilot-scale application. Journal of Agricultural and Food Chemistry 54: 3869-3875.
Settani, L., Tanguler, H., Moschetti, G., Reale, S., Gargano, V. and Erten, H., 2011. Evolution of fermenting microbiota in Tarhana produced under controlled technological conditions. Food Microbiology 28: 1367-1373.
Tsapatsaris, S. and Kotzekidou, P., 2004. Aplication of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hanseii. International Journal of Food Microbiology 95: 157-168.
Uyla?er, V., ?nceday?, B., Tamer, C.E., Y?lmaz, N. and Çopur, Ö.U., 2009. Physico-chemical properties and fatty acid composition of gemlik variety olives. Asian Journal of Chemistry 21: 2861-2868.
Uyla?er, V., Tamer, C.E., Inceday?, B., Vural, H. and Çopur, Ö.U., 2008. The quantative analysis of some quality criteria of gemlik variety olives. Journal of Food, Agriculturel & Environment 6(3-4): 26-30.
Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F. and Schmitzer, V., 2010. Comparative study of primary and secondary methabolites in 11 cultivars of persimmon fruit (Diospyros kakiL.). Food Chemistry 119: 477-483.
Viander, B., Mäki, M. and Palva, A., 2003. Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiology 20: 391-395.
World Health Organisation (WHO), 2003. Diet, nutrition and the prevention of chronic disease report of a joint WHO/FAO expert consultation. Technical Report Series No. 916, WHO, Geneva, Switzerland.
World Health Organisation (WHO), 2007a. Prevention of cardiovascular disease: guidelines for assessment and management of cardiovascular risk. WHO, Geneva, Switzerland.
World Health Organisation (WHO), 2007b. Reducing salt intake in populations. Report of a WHO forum and technical meeting. WHO, Geneva, Switzerland.
Wojdylo, A., Figiel, A. and Oszmianski, J., 2009. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, colour, and antioxidant activity of strawberry fruits. Journal of Agricultural and Food Chemistry 57: 1337-1343.
Wolkers-Rooijackers, J.C.M., Thomas, S.M. and Nout, M.J.R., 2013. Effects of sodium reduction scenarios on fermentation and quality of sauerkraut. LWT – Food Science and Technology 54: 383-388.
Zinno, P., Guantario, B., Perozzi, G., Pastore, G. and Devirgiliis, C., 2017. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives. Food Microbiology 63: 239-247.
Abers, J.E. and Wrolstad, R.E., 1979. Causative factors of colour deterioration in strawberry preserves during processing and storage. Journal of Food Science 44: 75-78.
Agirman, B., 2014. Using different chloride salts to reduce the amount of sodium chloride in the production of shalgam juice (?algam suyu üretiminde farkl? klorür tuzlar? kullan?larak sodyum klorür miktar?n?n azalt?lmas?, in Turkish). MSc thesis, Cukurova University, Adana, Turkey, 99 pp.
Altu?, T. and Elmac?, Y., 2005. Sensory evaluation in foods (G?dalarda Duyusal De?erlendirme, in Turkish). Meta Press, ?zmir, Turkey.
Anonymous, 1990. Recueil des Méthodes Internationales d’Analyse des Vins et des Moûts. Office International de la Vigne et du Vin, Paris, France.
Anonymous, 1997. Table olives. TS 774. Turkish Standards Institution, Ankara, Turkey, 12 pp.
Aponte, M., Blaiotta, G., La Croce, F., Mazzaglia, A., Farina, V., Settanni, L. and Moschetti, G., 2012. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiology 30: 8-16.
Arroyo-Lopez, F.N., Romero-Gil, V., Bautista-Gallego, J. Rodríguez-Gómez, F., Jiménez-Díaz, R., García-García, P., Querol, A. and Garrido-Fernández, A., 2012. Yeasts in table olive processing: desirable or spoilage microorganisms. Internal Journal of Food Microbiology 160: 42-49.
Arslan, D. and Özcan, M.M., 2011. Influence of growing area and harvest date on the organic acid composition of olive fruits from gemlik variety. Scientia Horticulture 130: 633-641.
Bautista-Gallego, J., Arroyo López, F.N., Romero Gil, V., Rodríguez Gómez, F., García García, P. and Garrido Fernández, A., 2011b. Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation. Food Microbiology 28: 1316-1325.
Bautista-Gallego, J., Arroyo-López, F.N., Durán-Quintana, M.C. and Garrido-Fernández, A., 2010. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiology 27: 403-412.
Bautista-Gallego, J., Arroyo-López, F.N., López-López, A. and Garrido-Fernández, A., 2011a. Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Alorena olives. LWT – Food Science Technology 44: 120-129.
Berner, L.A., McBean, L.D. and Lofgren, P.A., 1990. Calcium and chronic disease prevention: challenges to the food industry. Food Technolology 44: 50-59.
Campbell, I., 1988. Culture, storage, isolation and identification of yeasts. In: Campbell, I. and Priest, F.G. (eds.) Yeast – A practical approach. Chapman and Hall, London, UK, pp. 1-11.
Cemero?lu, B., 2010. Food analysis (G?da Analizleri, in Turkish). Association of Food Technology, Ankara, Turkey.
Choi, S.Y., Beuchat, L.R., Perkins, L.M. and Nakayama, T., 1994. Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride. International Journal of Food Microbiology 21: 335-340.
Dahl, L.K., 1972. Salt and hypertension. American Journal of Clinical Nutrition 25: 231-244.
Elliott, P. and Brown, I., 2007. Sodium intakes around the world. Background document prepared for the forum and technical meeting on reducing salt intake in populations. WHO, Geneva, Switzerland. Available at:https://tinyurl.com/zv8elw7
Erten, H. and Tanguler, H., 2014. Plant-based fermented products. In: Aran, N. (ed.) Food biotechnology (G?da Biyoteknolojisi, in Turkish). Nobel Yay?nevi, Ankara, Turkey, pp. 244-274.
Erten, H., Boyac?-Gündüz, C.P., Agirman, B. and Cabaroglu, T., 2016. Fermentation, pickling and Turkish table olives. In: Hui, Y.H., Evranuz, Ö., Bingöl, G., Erten, H. and Jaramillo-Flores, M.E. (eds.) Handbook of vegetable preservation and processing. CRC Press, Boca Raton, FL, USA, pp. 209-230.
Garrido Fernández, A., Fernández Díaz, M.J. and Adams, R.M., 1997. Table olives. Production and processing. Chapman & Hall, London, UK.
Gould, A.W., 1977. Food quality assurence. AVI Publishing Company Inc., USA.
Guillou, A.A. and Floros, J.D., 1993. Multiresponse optimization minimizes salt in natural cucumber fermentation and storage. Journal of Food Science 58: 1381-1389.
Guillou, A.A., Floros, J.D. and Cousin, M.A., 1992. Calcium chloride and potassium sorbate reduce sodium chloride used during natural cucumber fermentation and storage. Journal of Food Science 57: 1364-1367.
Halkman, A.K., 2005. Food microbiology applications (G?da Mikrobiyolojisi Uygulamalar?, in Turkish). MERCK, Ba?ak Press, Ankara, Turkey.
Heperkan, D., 2013. Microbiota of table olive fermentations and criteria of selection for their use as starters. Frontiers in Microbiology 4: Article 143.
Hermoso, M., Uceda, M., Garcia, A., Morales, B., Frias, M.L. and Fernandez, A., 1991. Elaboracion de Aceite de Calidad (Serie Apuntes 5/92). Consejeria de Agricultura y pesca, Seville. 11 Asociacion Espanole de Normalizacion y Certificacion, Madrid, Spain.
Hurtado, A., Reguant, C., Bordons, A. and Rozes, N., 2012. Lactic acid bacteria from fermented table olives. Food Microbiology 31: 1-8.
International Olive Council (IOC), 2017. World table olive figures. IOC, Madrid, Spain. Available at: https://tinyurl.com/y74hrhrg
International Olive Oil Council (IOOC), 2004. Trade standard applying to table olives. Resolution No. RES-2/91-IV/04. IOOC, Madrid, Spain.
Jakopic, J., Veberic, R. and Stampar, F., 2007. The effect of reflective foil and hail nets on lighting, colour and anthocyanins of ‘Fuji’ apple. Scientia Horticulture 115: 40-46.
Jiménez, A., Heredia, A., Guillén, R. and Fernández Bolaños, J., 1997. Correlation between soaking conditions, cation content of cell wall, and olive firmness during ‘Spanish green olive’processing. Journal of Agricultural and Food Chemistry 45: 1653-1658.
Kanavouras, A., Gazouli, M., Tzouvelekis, L. and Petrakis, C., 2005. Evaluation of black table olives in different brines. Grassy Aceites 56: 106-115.
Kumral, A., 2005. The effect of different salt concentrations and low temperature on the ripening and quality characteristics of brined black olives [in Turkish]. PhD thesis, Cukurova University, Bursa, Turkey, 82 pp.
Leiba, A., Vald, A., Peleg, E., Shamiss, A. and Grossman, E., 2005. Does dietary recall adequately assess sodium, potassium and calcium intake in hypertensive patients? Nutrition 21: 462-466.
Leventdurur, S., Sert-Ayd?n, S., Boyac?-Gunduz, C.P., Agirman, B., Ghorbal, A.B., Francesca, N., Martorana, A. and Erten, H., 2016. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey. Yeast 33: 289-301.
Marsilio, V., Campestre, C., Lanza, B., De Angelis, M. and Russi, F., 2002. Sensory analysis of green table olives fermented in different saline solutions. Acta Horticulturae 586: 617-620.
Mateus, T., Santo, D., Saúde, C., Pires-Cabral, P. and Quintas, C., 2016. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar. International Journal of Food Microbiology 218: 57-65.
Moreno-Baquero, J.M., Bautista-Gallego, J., Garrido-Fernández, A. and López-López, A., 2013. Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures. Food Chemistry 138: 1-8.
Mulè, R., Fodale, A.S., Bat?, C.B. and Tucci, A., 2000. Preliminary results of a new processing in order to obtain green table olives with low sodium content. Industrie Alimentari 39: 844-847.
Nisiotou, A.A., Chorianopoulos, N., Nychas, G.J.E. and Panagou, E.Z., 2010. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions. Journal of Applied Microbiology 108: 396-405.
Ough, C.S. and Amerine, M.A., 1988. Methods for analysis of musts and wines. John Wiley and Sons, New York, NY, USA.
Özay, G. and Borcakl?, M., 1995. Effect of brine replacement and salt concentration on the fermentation of naturaly black olives. Food Research International 28: 553-559.
Panagou, E.Z., Hondrodimou, O., Mallouchos, A. and Nychas, G.J., 2011. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiology 28: 1301-1307.
Penas, E., Frias, J., Sidro, B. and Vidal-Valverde, C., 2010. Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut. Food Chemistry 123: 143-150.
Perricone, M., Bevilacqua, A., Corbo, M.R. and Sinigaglia, M., 2010. Use of Lactobacillus plantarum and glucose to control the fermentation of ‘Bella di Cerignola’ table olives, a traditional variety of Apulian Region (southern Italy). Journal of Food Science 75: 430-436.
Radzevicius, A., Viškelis, P., Viškelis, J., Karklelien?, R. and Juškevi?ien?, D., 2014. Tomato fruit colour changes during ripening on vine. International Journal of Biological, Veterinary, Agricultural and Food Engineering 8: 108-110.
Rodríguez-Gómez, F., Bautista-Gallego, J., Romero-Gil, V., Arroyo-López, F.N., Garrido-Fernández, A. and García-García, P., 2012. Effects of salt mixtures on Spanish green table olive fermentation performance. LWT – Food Science and Technology 46: 56-63.
Roy, S., Conway, W.S., Watada, A.E., Sams, C.E., Pooley, C.D. and Wergin, W.P., 1994. Distribution of the anionic sites in the cell wall of apple fruit after calcium treatment. Protoplasma 178: 156-167.
Scientific Advisory Committee on Nutrition (SACN), 2003. Salt and health. Stationary Office. Available at:https://tinyurl.com/y7tjjvhp
?ahin, ?., Korukluo?lu, M., Uyla?er, V. and Göçmen, D., 2000. Diet olives and olive paste production [in Turkish]. In: Turkey olive symposium, June 6-9, 2000, Bursa, Turkey.
Servili, M., Settani, L., Veneziani, G., Esposto, S., Massitti, O., Taticchi, A., Urbani, S., Montedoro, G.F. and Corsetti, A., 2006. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (cv. Itrana and Leccino): a pilot-scale application. Journal of Agricultural and Food Chemistry 54: 3869-3875.
Settani, L., Tanguler, H., Moschetti, G., Reale, S., Gargano, V. and Erten, H., 2011. Evolution of fermenting microbiota in Tarhana produced under controlled technological conditions. Food Microbiology 28: 1367-1373.
Tsapatsaris, S. and Kotzekidou, P., 2004. Aplication of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hanseii. International Journal of Food Microbiology 95: 157-168.
Uyla?er, V., ?nceday?, B., Tamer, C.E., Y?lmaz, N. and Çopur, Ö.U., 2009. Physico-chemical properties and fatty acid composition of gemlik variety olives. Asian Journal of Chemistry 21: 2861-2868.
Uyla?er, V., Tamer, C.E., Inceday?, B., Vural, H. and Çopur, Ö.U., 2008. The quantative analysis of some quality criteria of gemlik variety olives. Journal of Food, Agriculturel & Environment 6(3-4): 26-30.
Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F. and Schmitzer, V., 2010. Comparative study of primary and secondary methabolites in 11 cultivars of persimmon fruit (Diospyros kakiL.). Food Chemistry 119: 477-483.
Viander, B., Mäki, M. and Palva, A., 2003. Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiology 20: 391-395.
World Health Organisation (WHO), 2003. Diet, nutrition and the prevention of chronic disease report of a joint WHO/FAO expert consultation. Technical Report Series No. 916, WHO, Geneva, Switzerland.
World Health Organisation (WHO), 2007a. Prevention of cardiovascular disease: guidelines for assessment and management of cardiovascular risk. WHO, Geneva, Switzerland.
World Health Organisation (WHO), 2007b. Reducing salt intake in populations. Report of a WHO forum and technical meeting. WHO, Geneva, Switzerland.
Wojdylo, A., Figiel, A. and Oszmianski, J., 2009. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, colour, and antioxidant activity of strawberry fruits. Journal of Agricultural and Food Chemistry 57: 1337-1343.
Wolkers-Rooijackers, J.C.M., Thomas, S.M. and Nout, M.J.R., 2013. Effects of sodium reduction scenarios on fermentation and quality of sauerkraut. LWT – Food Science and Technology 54: 383-388.
Zinno, P., Guantario, B., Perozzi, G., Pastore, G. and Devirgiliis, C., 2017. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives. Food Microbiology 63: 239-247.
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