Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

Industrial Crops and Products

Volumn 29, Issue 2-3, 2009, Pages 412-419

  Boudhrioua, Nourhène ^a   Bahloul, Neila ^a   Ben Slimen, Imen ^a   Kechaou, Nabil ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Blanching; Color; Infrared drying; Moisture removal; Olive leaves; Total phenols

Indexed keywords

BLEACHING; CARBOHYDRATES; COLOR; CURING; DEWATERING; DRYING; MOISTURE; MOISTURE DETERMINATION; PHENOLS;

BLANCHING; CHEMICAL COMPOSITIONS; DRIED LEAVES; DRY MATTERS; FRESH LEAVES; GREEN COLORS; IR DRYING; MOISTURE CONTENTS; MOISTURE RATES; MOISTURE REMOVAL; OLIVE LEAF; OLIVE LEAVES; QUALITY ATTRIBUTES; TOTAL PHENOLS;

INFRARED DRYING;

CHEMICAL COMPOSITION; COLOR; COMPARATIVE STUDY; DECIDUOUS TREE; LEAF; MOISTURE; PHENOL;

OLEACEAE;

COLOR; DRYING; INFRARED RADIATION; LUMINESCENCE; MOISTURE CONTENT; PLANT MATERIAL; TEMPERATURE EFFECT;

EID: 60449090507     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2008.08.001     Document Type: Article

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