Oleuropein as a bioactive constituent added in milk and yogurt

Food Chemistry

Volumn 158, Issue , 2014, Pages 319-324

  Zoidou, Evangelia ^a,b   Magiatis, Prokopios ^b   Melliou, Eleni ^b   Constantinou, Maria ^b   Haroutounian, Serkos ^a   Skaltsounis, Alexios Leandros ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF ATHENS   (Greece)

Author keywords

Functional milk; Functional yogurt; HPLC; Oleuropein; Oleuropein stability

Indexed keywords

FERMENTATION;

ACTIVE INGREDIENTS; ANALYTICAL METHOD; FERMENTATION PROCESS; FUNCTIONAL MILK; FUNCTIONAL YOGURT; HPLC; LACTIC ACID BACTERIA; OLEUROPEIN;

DAIRY PRODUCTS;

OLEUROPEIN; YOGHURT; FOOD ADDITIVE; IRIDOID;

ARTICLE; FERMENTATION; FLAVOR; FOOD COLOR; FOOD TEXTURE; FUNCTIONAL FOOD; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LACTIC ACID BACTERIUM; MILK; OLIVE; OXIDATION; PH MEASUREMENT; TASTE; THERMOSTABILITY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANIMAL; BOVINE; CHEMISTRY; HEAT; HUMAN;

ANIMALS; CATTLE; FERMENTATION; FOOD ADDITIVES; HOT TEMPERATURE; HUMANS; IRIDOIDS; MILK; TASTE; YOGURT;

EID: 84896459367     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.137     Document Type: Article

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