Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 35, 2018, Pages 9231-9240

  Tavakoli, Hamidreza ^a   Hosseini, Omidreza ^b   Jafari, Seid Mahdi ^b   Katouzian, Iman ^b  

^a BAQIYATALLAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

nanoliposome; oleuropein; olive leaf; phenolic compounds; yogurt

Indexed keywords

ANTIOXIDANTS; DAIRY PRODUCTS; EFFICIENCY; FOOD STORAGE; PARTICLE SIZE; PHENOLS; PHYSICOCHEMICAL PROPERTIES;

NANOLIPOSOME; OLEUROPEIN; OLIVE LEAF; PHENOLIC COMPOUNDS; YOGURT;

DAIRIES;

ANTIOXIDANT; FOOD ADDITIVE; IRIDOID; LIPOSOME; OLEUROPEIN; PHENOL DERIVATIVE; PLANT EXTRACT; YOGHURT;

CHEMISTRY; HUMAN; OLIVE TREE; PARTICLE SIZE; PH; PLANT LEAF; TASTE;

ANTIOXIDANTS; FOOD ADDITIVES; HUMANS; HYDROGEN-ION CONCENTRATION; IRIDOIDS; LIPOSOMES; OLEA; PARTICLE SIZE; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; TASTE; YOGURT;

EID: 85052314451     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b02759     Document Type: Article

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