Potential use of the bioactive compounds of the olive mill wastewater: Monitoring the aldehydes, phenolic compounds, and polymerized triacylglycerols in sunflower and olive oil during frying-Reference-Cited by-同舟云学术

Potential use of the bioactive compounds of the olive mill wastewater: Monitoring the aldehydes, phenolic compounds, and polymerized triacylglycerols in sunflower and olive oil during frying

Published:2022-08-25 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Harzalli Zina¹²,Willenberg Ina²,Medfai Wafa¹,Matthäus Bertrand²^ORCID,Mhamdi Ridha¹,Oueslati Imen¹^ORCID

Affiliation:

1. Centre of Biotechnology of Borj‐Cedria LR15CBBC05, Laboratory of Olive Biotechnology Hammam‐Lif Tunisia

2. Max Rubner‐Institut (MRI), Department of Safety and Quality of Cereals Working Group for Lipid Research Detmold Germany

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17006

Reference26 articles.

1. Induction of Growth Inhibition and Differentiation of Human Leukemia HL-60 Cells by a Tunisian Gerboui Olive Leaf Extract

2. Performance of antioxidative compounds under frying conditions: A review

3. Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats

4. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

5. A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analyses

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2. The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues;Frontiers in Food Science and Technology;2024-01-24