Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Chiou, A ^a   Salta, F N ^a   Kalogeropoulos, N ^a   Mylona, A ^a   Ntalla, I ^a   Andrikopoulos, N K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Enrichment; French fries; Olive leaves; Polyphenols

Indexed keywords

FLAVONOID; OLEUROPEIN; OLIVE OIL; PALM OIL; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; PYRAN DERIVATIVE; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; DOSE RESPONSE; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; OLIVE TREE; PLANT LEAF; POTATO;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; DOSE-RESPONSE RELATIONSHIP, DRUG; FLAVONOIDS; FOOD HANDLING; FOOD, FORTIFIED; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; OLEA; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANT OILS; PYRANS; SOLANUM TUBEROSUM;

HELIANTHUS; OLEA EUROPAEA; SOLANUM TUBEROSUM;

EID: 35348881082     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00493.x     Document Type: Article

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