Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants.

Lafka, Theodora-Ioanna; Lazou, Andriana E; Sinanoglou, Vassilia J; Lazos, Evangelos S

Lafka, Theodora-Ioanna; Lazou, Andriana E; Sinanoglou, Vassilia J; Lazos, Evangelos S.

Afiliação

Lafka TI; Laboratory of Food Processing, Department of Food Technology, Technological Educational Institute of Athens, Agiou Spyridonos St., 12210, Egaleo, Athens, Greece. theodoralafka@hotmail.com.
Lazou AE; Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780, Athens, Greece. alazou@central.ntua.gr.
Sinanoglou VJ; Laboratory of Food Processing, Department of Food Technology, Technological Educational Institute of Athens, Agiou Spyridonos St., 12210, Egaleo, Athens, Greece. v_sinanoglou@yahoo.gr.
Lazos ES; Laboratory of Food Processing, Department of Food Technology, Technological Educational Institute of Athens, Agiou Spyridonos St., 12210, Egaleo, Athens, Greece. elazos@teiath.gr.

Foods ; 2(1): 18-31, 2013 Jan 04.

Article em En | MEDLINE | ID: mdl-28239093

Palavras-chave

antioxidants; extraction kinetics; oil protection; phenolics; supercritical fluid extraction

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2013 Tipo de documento: Article País de afiliação: Grécia País de publicação: Suíça

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