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Extraction of phenolic compounds from Vitex agnus-castus L.

  • Published:2012-10 Issue:4 Volume:90 Page:748-754
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Latoui Mohamed,Aliakbarian Bahar,Casazza Alessandro A.,Seffen Mongi,Converti Attilio,Perego Patrizia

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference36 articles.

1. Valorization of olive oil solid waste using high pressure – high temperature reactor;Aliakbarian;Food Chem.,2011

2. Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology;Aliakbarian;Biochem. Eng. J.,2008

3. The effect of citric acid on the phenolic contents of olive oil;Aliakbarian;Food Chem.,2009

4. Naturopathic specific condition review: dysmenorrhea;Batchelder;Protocol J. Bot. Med.,1995

5. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Sci. Technol.,1995
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