Enrichment of table olives with polyphenols extracted from olive leaves

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1521-1525

  Lalas, Stavros ^a   Athanasiadis, Vasilios ^a   Gortzi, Olga ^a   Bounitsi, Maria ^a   Giovanoudis, Ioannis ^a   Tsaknis, John ^b   Bogiatzis, Filippos ^c  

^a TECHNOLOGICAL EDUCATIONAL INSTITUTE OF LARISSA   (Greece)

^b UNIVERSITY OF WEST ATTICA   (Greece)

^c ROI SA Table Olives and Olive Paste Production Industry   (Greece)

Author keywords

Enrichment; Hydroxytyrosol; Oleuropein; Olive leaf extract; Table olives

Indexed keywords

ENRICHMENT; HYDROXYTYROSOL; OLEUROPEIN; OLIVE LEAF; TABLE OLIVES;

PHENOLS; WATER QUALITY;

SOLVENT EXTRACTION;

ALPHA TOCOPHEROL; ANTIOXIDANT; HYDROXYTYROSOL; LIPID; OLEUROPEIN; OLIVE LEAF EXTRACT; POLYPHENOL; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BITTER TASTE; CONTROLLED STUDY; EXTRACTION; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; OLIVE; PLANT LEAF; RANCIMAT METHOD; SENSORY EVALUATION; TEMPERATURE; WATER CONTENT;

OLEACEAE;

EID: 79953220060     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.009     Document Type: Article

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