Phenolic compounds and organic acids change in black oxidized table olives

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 575-578

  Campestre, C ^a   Marsilio, V ^a   Lanza, B ^a   Iezzi, C ^a   Bianchi, G ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Californian system; Olea europaea L.; Oleuropein; Phenols; Processing

Indexed keywords

EID: 0038214085     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.120     Document Type: Conference Paper

References (6)

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3. Diplock, A.T. 1994. Antioxidants and disease prevention. Molecular Aspects of Medicine 15: 293-376.
4. Marsilio, V., Vlahov, G. and Brighigna A. 1978-80. The organic acids of olives during processing. Ann. Ist. Sper. Elaiot. 8: 71-78.
5. Visioli, F. and Galli, C. 1998. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem. 46: 4292-4296.
6. Waldron, K.W., Smith, A.C., Parr, A.J., Ng, A. and Parker, M.L. 1997. New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends Food Sci. Technol. 8: 213-221.