Healthy Virgin Olive Oil: A Matter of Bitterness

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 13, 2015, Pages 1808-1818

  Vitaglione, Paola ^a   Savarese, Maria ^b   Paduano, Antonello ^a   Scalfi, Luca ^a   Fogliano, Vincenzo ^a   Sacchi, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CRIOL   (Italy)

Author keywords

bitter taste; EFSA; Mediterranean diet; polyphenols; Secoiridoids; virgin olive oil

Indexed keywords

HEALTH; OILS AND FATS; SOLVENT EXTRACTION;

BITTER TASTE; EFSA; MEDITERRANEAN DIET; POLYPHENOLS; SECOIRIDOIDS; VIRGIN OLIVE OIL;

OLIVE OIL;

OLEACEAE;

OLIVE OIL; POLYPHENOL;

CHEMISTRY; CONSUMER ATTITUDE; FOOD QUALITY; FRUIT; HUMAN; NUTRITIONAL VALUE; OLIVE TREE; OXIDATION REDUCTION REACTION; TASTE;

CONSUMER BEHAVIOR; FOOD QUALITY; FRUIT; HUMANS; NUTRITIVE VALUE; OLEA; OLIVE OIL; OXIDATION-REDUCTION; POLYPHENOLS; TASTE;

EID: 84929855807     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.708685     Document Type: Article

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