… added to black ripe olives prior to sterilisation … acrylamide content and the sensory quality
of olives. Sodium bisulphite had the highest impact on the acrylamide level in black ripe olives …

… acrylamide in different Spanish brands of black ripe olives and to study the effect of different
factors on acrylamide formation during the industrial processing of black ripe olives. The …

… Although the acrylamide content of Californian-style green ripe olives is lower than that of
black ripe olives, results from the present study could be very useful for controlling acrylamide …

… The acrylamide content depends on the total heat treatment (time and temperature)
applied during this step, although both linear and exponential relationships between …

… Influence of cultivar and preservation time on the acrylamide content in black ripe olives.
Different batches mean different growing areas. Standard deviation of triplicates is depicted in …

… on acrylamide synthesis in Californian-style black ripe olives. … olives in cans with and without
brine on acrylamide content … Acrylamide content was analysed in both the olives and the …

… method for acrylamide analysis in olives. Reliable … content of the olives was determined in
triplicate by drying olive pulp (10.000 ± 0.100 g) at 100 C overnight. The moisture content was …

… This study determined the content of acrylamide in commercial oxidised black olives obtained
from Spain and Portugal and also examined the influence of baking, optimised using the …

… -style green ripe and black ripe olives are required for acrylamide formation. Preprocessing
brine … could be reduced through lowering the calcium content of the storage brine, consumer …

… Different studies have been carried out to reduce or eliminate acrylamide content in ripe
olives, including the optimization of industrial strategies14, the application of different …