Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil-Reference-Cited by-同舟云学术

Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

Published:2021-02-27 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Benkhoud Haifa¹,M’Rabet Yassine¹,Gara ali Marwa²,Mezni Mohamed¹,Hosni Karim¹^ORCID

Affiliation:

1. Laboratoire des Substances Naturelles Institut National de Recherche et d’Analyse Physico‐chimique (INRAP)Biotechpôle de Sidi thabet Ariana Tunisia

2. Laboratoire de Biochimie et Biotechnologie Faculté des Sciences de Tunis Université de Tunis el Manar Tunis Tunisia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15379

Reference46 articles.

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2. Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgareMill.) seeds from Pakistan

3. Improving olive oil shelf life with lemon essential oil;Arcoleo G.;Chemical Engineering Transactions,2009

4. Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

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