Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology-Reference-Cited by-同舟云学术

Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology

Published:2012-07 Issue:2 Volume:133 Page:344-351
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stamatopoulos Konstantinos,Katsoyannos Evangelos,Chatzilazarou Arhontoula,Konteles Spyros J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar Chemlali growing in Tunisia;Bouaziz;Journal of Agricultural and Food Chemistry,2005

5. Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves;Boudhrioua;Industrial Crops and Products,2009

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