Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

Plant Foods for Human Nutrition

Volumn 71, Issue 1, 2016, Pages 81-87

  Clodoveo, Maria Lisa ^a   Dipalmo, Tiziana ^a   Crupi, Pasquale ^a,b   Durante, Viviana ^a   Pesce, Vito ^a   Maiellaro, Isabella ^a   Lovece, Angelo ^a   Mercurio, Annalisa ^a   Laghezza, Antonio ^a   Corbo, Filomena ^a   Franchini, Carlo ^a  

^a UNIVERSITY OF BARI   (Italy)

^b CRA Consiglio per la Ricerca in Agricoltura e l analisi dell economia agraria Unità di ricerca per l uva da tavola e la vitivinicoltura in ambiente mediterraneo   (Italy)

Author keywords

Olea europaea L; Origanum vulgare L; Radical scavenging activity; Thymus vulgaris L; Total phenol content

Indexed keywords

CATECHOL OXIDASE; FLAVORING AGENT; OINTMENT; OLIVE OIL; PHENOL DERIVATIVE; PLANT PROTEIN; SCAVENGER;

CHEMISTRY; COMPARATIVE STUDY; ENZYMOLOGY; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; LIQUID LIQUID EXTRACTION; METABOLISM; OINTMENT; OLIVE TREE; ORIGANUM; OXIDATION REDUCTION REACTION; PLANT LEAF; PROCEDURES; STANDARDS; TASTE; THYMUS (PLANT);

CATECHOL OXIDASE; FLAVORING AGENTS; FOOD HANDLING; FREE RADICAL SCAVENGERS; HUMANS; LIQUID-LIQUID EXTRACTION; OINTMENTS; OLEA; OLIVE OIL; ORIGANUM; OXIDATION-REDUCTION; PHENOLS; PLANT LEAVES; PLANT PROTEINS; TASTE; THYMUS PLANT;

EID: 84969759482     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-016-0528-7     Document Type: Article

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