Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple-Reference-Cited by-同舟云学术

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Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

Published:2014-08-14 Issue:1 Volume:8 Page:120-133
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Ahmad-Qasem Margarita H.,Santacatalina Juan V.,Barrajón-Catalán Enrique,Micol Vicente,Cárcel Juan A.,García-Pérez José V.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-014-1387-6.pdf

Reference43 articles.

1. Ahmad-Qasem, M. H., Barrajón-Catalán, E., Micol, V., Mulet, A., & García-Pérez, J. V. (2013a). Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential. Food Research International, 50, 189–196.

2. Ahmad-Qasem, M. H., Cánovas, J., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2013b). Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound. Innovative Food Science and Emerging Technologies, 17, 120–129.

3. AOAC (1997). Official methods of analysis. Association of official analytical chemists. Virginia, USA.

4. Barros, J. (2011). Innovations in food technology special issue. Food and Bioprocess Technology, 4, 831–832.

5. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239, 70–76.

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