Impact of Thermal Processing Methods on Polyphenols and Antioxidant Activity of Olive Oil Polar Fraction

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1919-1924

  Goulas, Vlasios ^a   Orphanides, Antia ^a   Pelava, Elias ^a   Gekas, Vassilis ^a  

^a CYPRUS UNIVERSITY OF TECHNOLOGY   (Cyprus)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; ANTIOXIDANTS; BAKERIES; FOOD PRODUCTS; IRRADIATION; MICROWAVE HEATING; MICROWAVE IRRADIATION; OIL SHALE; OILS AND FATS; PHENOLS; PROCESSING; RAPID THERMAL ANNEALING;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FOOD INDUSTRIES; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; SPECTROPHOTOMETRIC ASSAYS;

OLIVE OIL;

EID: 84953369205     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12430     Document Type: Article

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