Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology.

Stamatopoulos, Konstantinos; Katsoyannos, Evangelos; Chatzilazarou, Arhontoula; Konteles, Spyros J

Stamatopoulos, Konstantinos; Katsoyannos, Evangelos; Chatzilazarou, Arhontoula; Konteles, Spyros J.

Afiliação

Stamatopoulos K; Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece. Electronic address: stamato_k@hotmail.com.
Katsoyannos E; Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece.
Chatzilazarou A; Department of Oenology and Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece.
Konteles SJ; Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece.

Food Chem ; 133(2): 344-51, 2012 Jul 15.

Article em En | MEDLINE | ID: mdl-25683405

Assuntos

Manipulação de Alimentos/métodos; Iridoides/química; Olea/química; Folhas de Planta/química; Vapor/análise; Glucosídeos Iridoides

Palavras-chave

Blanching; Oleuropein; Olive leaves; Response surface methodology; Steaming

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vapor / Folhas de Planta / Olea / Iridoides / Manipulação de Alimentos Idioma: En Ano de publicação: 2012 Tipo de documento: Article

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