Bioactivity and phenolic composition from natural fermented table olives-Reference-Cited by-同舟云学术

Bioactivity and phenolic composition from natural fermented table olives

Published:2014 Issue:12 Volume:5 Page:3132-3142
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Malheiro Ricardo¹²³⁴⁵^ORCID,Mendes Patrícia¹²³⁴,Fernandes Fátima¹²³⁴,Rodrigues Nuno¹²³⁴,Bento Albino¹²³⁴,Pereira José Alberto¹²³⁴

Affiliation:

1. Mountain Research Centre (CIMO)

2. School of Agriculture

3. Polytechnic Institute of Bragança

4. 5301-855 Bragança, Portugal

5. REQUIMTE/Laboratório de Bromatologia e Hidrologia

Abstract

Natural fermented table olives as a source of phytochemicals with bioactive properties.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00560K

Reference40 articles.

1. International Olive Council (IOC) World Table Olives Figures – Consumption. 2013. Available at: http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures

2. Biophenols in Table Olives

3. Sterols, Fatty Alcohols, and Triterpenic Alcohols in Commercial Table Olives

4. α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

5. Importance and evolution of phenolic compounds in olive during growth and maturation

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