Blackening of brined green olives by rapid alkaline oxidation.

Faculty Agriculture Year: 2006
Type of Publication: ZU Hosted Pages:
Authors:
Abdelrahman Mohamed Ahmed Soliman
Journal: Electron. J. Environ. Agric. Food Chem. ISSN 1579-4377 Electronic Journal of Environmental, Agriculture and Food Chemistry, 5 (3) 1371- 1379. 2006. Volume:
Keywords : Blackening , brined green olives , rapid alkaline    
Abstract:
Black olives are consumed on an extremely wide scale all over the world. Olives can be blackened artificially using cheap commercial chemicals and/or synthetic dyes such as nigrosine, hemati and D. Meta black. However, alkaline oxidation
    
     
 
       

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