Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 11, 2008, Pages 3925-3932

  Obied, Hassan K ^a   Bedgood Jr , Danny R ^a   Prenzler, Paul D ^a   Robards, Kevin ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Antioxidant activity; Phenol profile; Phenol recovery; Total phenol

Indexed keywords

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; INDUSTRIAL WASTE; METHODOLOGY; OLIVE TREE;

ANTIOXIDANTS; FOOD HANDLING; FOOD PRESERVATION; FRUIT; INDUSTRIAL WASTE; OLEA; PHENOLS; PLANT OILS;

EID: 47049123025     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703756d     Document Type: Article

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