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. 2020 Aug 31;9(9):1202. doi: 10.3390/foods9091202

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Acrylamide content (ng g⁻¹) of olives and brine obtained from different olive presentation formats (stones, pitted, sliced), with or without the addition of CaCl₂ to brine after the sterilization process. Results are expressed as means ± SD of five sample replicates. Superscript indicates statistically significant differences relating to CaCl₂ addition (Tukey test, p < 0.05). Different capital letters in the same columns indicate statistically significant differences between different olive presentation formats (Tukey test, p < 0.05). ns: no significant differences.

Acrylamide content (ng g⁻¹) of olives and brine obtained from different olive presentation formats (stones, pitted, sliced), with or without the addition of CaCl₂ to brine after the sterilization process. Results are expressed as means ± SD of five sample replicates. Superscript indicates statistically significant differences relating to CaCl₂ addition (Tukey test, p < 0.05). Different capital letters in the same columns indicate statistically significant differences between different olive presentation formats (Tukey test, p < 0.05). ns: no significant differences.