The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties-Reference-Cited by-同舟云学术

The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties

Published:2018-02-13 Issue:5 Volume:42 Page:e13606
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Akbaş Ümmü Gülsüm¹,Uslu Nurhan²,Juhaimi Fahad Al³,Özcan Mehmet Musa²^ORCID,Ghafoor Kashif³,Babiker Elfadıl E³,Jamiu Fadimu Gbemisola³,Hussain Shahzad³

Affiliation:

1. Food Engineering; Akşehir Konya, Turkey

2. Department of Food Engineering Faculty of Agriculture; Selcuk University; Konya 42031 Turkey

3. Department of Food Science & Nutrition; College of Food and Agricultural Sciences, King Saud University; Riyadh-Saudi Arabia

Funder

King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13606/fullpdf

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3. Development of a simple green extraction procedure and HPLC method for determination of oleuropein in olive leaf extract applied to a multi-source comparative study;Ansari;Journal of the Iranian Chemical Society,2011

4. Ayana , B. 2007 Antimikrobiyal yenilebilir filmlerin üretimi ve özelliklerinin belirlenmesi

5. Effects of the olive-derived polyphenol oleuropein on human health;Barbaro;International Journal of Molecular Sciences,2014

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