Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 662-669

  Othman, Nada Ben ^a   Roblain, Dominique ^b   Chammen, Nadia ^a   Thonart, Philippe ^b   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

Author keywords

Antioxidant; Fermentation; Lactobacillus plantarum; Phenolic compounds loss; Table olives

Indexed keywords

4 HYDROXYBENZOIC ACID; 4 HYDROXYPHENYLACETIC ACID; BENZOIC ACID; CAFFEIC ACID; FERULIC ACID; GALLIC ACID; HYDROXYTYROSOL; OLEUROPEIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SYRINGIC ACID; TYROSOL; VANILLIC ACID; VANILLIN;

ANTIOXIDANT ACTIVITY; ARTICLE; FERMENTATION; FOOD COLOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS PLANTARUM; NONHUMAN; OLIVE; TUNISIA;

LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 67349288420     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.084     Document Type: Article

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