French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract-Reference-Cited by-同舟云学术

French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract

Published:2012-12-27 Issue:6 Volume:48 Page:1165-1171
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chiou Antonia¹,Kalogeropoulos Nick¹,Efstathiou Panayiota¹,Papoutsi Meropi¹,Andrikopoulos Nikolaos K.¹

Affiliation:

1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods; Department of Dietetics and Nutrition; Harokopio University; 70 El. Venizelou Ave., 176 71 Kallithea; Athens; Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference30 articles.

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3. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil;Brenes;Journal of Agricultural and Food Chemistry,2002

4. Retention and distribution of polyphenols after pan-frying of French-fries in oils enriched with olive leaf extract;Chiou;Journal of Food Science,2007

5. Pan-frying of French fries in three different edible oils enriched with olive leaf extract: oxidative stability and fate of microconstituents;Chiou;LWT - Food Science and Technology,2009

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