Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process

LWT

Volumn 89, Issue , 2018, Pages 572-580

  Hamid abadi Sherahi, Mousa ^a   Shahidi, Fakhri ^a   Yazdi, Farideh Tabatabai ^a   Hashemi, Seyed Mohammad Bagher ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b FASA UNIVERSITY   (Iran)

Author keywords

Antioxidant activity; Fatty acid profile; FT IR analysis; Lactobacillus plantarum.

Indexed keywords

ANTIOXIDANTS; BACILLI; CHEMICAL ANALYSIS; FERMENTATION; FRUITS; OXIDATION; PHENOLS; PHYSICOCHEMICAL PROPERTIES; PROCESS CONTROL; TEXTURES; UNSATURATED FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; FATTY ACID COMPOSITION; FATTY ACID PROFILES; FERMENTATION PROCESS; FTIR ANALYSIS; LACTOBACILLUS PLANTARUM; OXIDATION STABILITY; TOTAL PHENOL CONTENTS;

OLIVE OIL;

EID: 85034815195     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.10.025     Document Type: Article

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