High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 250-258

  Tokuşoǧlu, Özlem ^a   Alpas, Hami ^b   Bozoǧlu, Faruk ^b  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Citrinin; High hydrostatic pressure (HHP); Hydroxytyrosol; Mold; Oleuropein; Storage

Indexed keywords

ANTIOXIDANT ACTIVITIES; CITRININ; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE (HHP); OLEUROPEIN;

AGRICULTURAL PRODUCTS; ALGAE; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; METABOLITES; MOLDS; POLYSACCHARIDES; PRESSURE EFFECTS;

PHENOLS;

ASPERGILLUS; BACTERIA (MICROORGANISMS); FUNGI; MONASCUS; OLEACEAE; PENICILLIUM; PENICILLIUM CITRINUM;

EID: 77649238924     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.11.005     Document Type: Article

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