Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments

European Food Research and Technology

Volumn 232, Issue 5, 2011, Pages 867-876

  Issaoui, Manel ^a,b   Dabbou, Samia ^b   Mechri, Beligh ^b,c   Nakbi, Amel ^b   Chehab, Hechmi ^c   Hammami, Mohamed ^b  

^a High Institute of Applied Sciences and Technology of Medenine   (Tunisia)

^b UNIVERSITY OF MONASTIR   (Tunisia)

^c Olive Tree Institute of Sousse   (Tunisia)

Author keywords

Fatty acids; Phenols; Sugars; Total equivalent antioxidant capacity; Traditional Tunisian olive process

Indexed keywords

ANOVA TEST; ANTIOXIDANT COMPOUNDS; CAPILLARY GAS CHROMATOGRAPHY; DIPHENOLS; FATTY ACID PROFILES; FRUIT STORAGE; GC AND GC; OXIDATIVE CAPACITY; PROCESSING METHOD; SUGAR COMPOSITION; TABLE OLIVES; TOTAL EQUIVALENT ANTIOXIDANT CAPACITY; TOTAL PHENOLS; TRADITIONAL TUNISIAN OLIVE PROCESS;

FRUITS; GAS CHROMATOGRAPHY; PHENOLS; PROCESSING; SUGARS;

FATTY ACIDS;

OLEACEAE;

EID: 79955116098     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1455-3     Document Type: Article

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