Obtaining sugars and natural antioxidants from olive leaves by steam-explosion

Food Chemistry

Volumn 210, Issue , 2016, Pages 457-465

  Romero García, Juan Miguel ^a   Lama Muñoz, Antonio ^b   Rodríguez Gutiérrez, Guillermo ^b   Moya, Manuel ^a   Ruiz, Encarnación ^a   Fernández Bolaños, Juan ^b   Castro, Eulogio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

^b UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

Author keywords

Biorefinery; Natural antioxidants; Oligomers; Olive leaves; Steam explosion; Sugars

Indexed keywords

AGENTS; ANTIOXIDANTS; OLIGOMERS; RECOVERY;

BIOREFINERIES; BOX-BEHNKEN EXPERIMENTAL DESIGN; NATURAL ANTIOXIDANTS; OLIVE LEAVES; OPERATIONAL CONDITIONS; RESPONSE SURFACE METHODOLOGY; STEAM EXPLOSION; STEAM EXPLOSION TREATMENT;

SUGARS;

ANTIOXIDANT; CARBOHYDRATE; FLAVONOID; HYDROXYTYROSOL; OLEUROPEIN; AMINOSUGAR; WATER VAPOR;

ARTICLE; EXPERIMENTAL DESIGN; EXPLOSION; MATHEMATICAL MODEL; NONHUMAN; OLIVE; PARTICLE SIZE; PLANT LEAF; RESPONSE SURFACE METHOD; TEMPERATURE; TIME; WATER VAPOR; ANALYSIS; CHEMISTRY; OLIVE TREE;

AMINO SUGARS; ANTIOXIDANTS; OLEA; PLANT LEAVES; STEAM;

EID: 84966349356     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.003     Document Type: Article

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