Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods.

Ambra, Roberto; Natella, Fausta; Bello, Cristiano; Lucchetti, Sabrina; Forte, Valentina; Pastore, Gianni

Ambra, Roberto; Natella, Fausta; Bello, Cristiano; Lucchetti, Sabrina; Forte, Valentina; Pastore, Gianni.

Afiliação

Ambra R; Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
Natella F; Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
Bello C; Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
Lucchetti S; Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
Forte V; Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
Pastore G; Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy. Electronic address: gianni.pastore@crea.gov.it.

Food Res Int ; 100(Pt 1): 369-376, 2017 10.

Article em En | MEDLINE | ID: mdl-28873699

Assuntos

Manipulação de Alimentos/métodos; Olea/química; Fenóis/análise; Fermentação; Concentração de Íons de Hidrogênio; Fenóis/química

Palavras-chave

Castelvetrano method; Nocellara del Belice; Phenolic compounds; Spanish method; Table olives

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Olea / Manipulação de Alimentos País como assunto: America central / Belice / Caribe ingles Idioma: En Ano de publicação: 2017 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google