Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive
Authors:
- Dalel MechiDMDalel Mechi
- Antonio FernándezAFAntonio Fernández
- Bechir BaccouriBBBechir Baccouri
- Leila AbazaLALeila Abaza
- Daniel Martín-VertedorDaniel Martín-Vertedor
- 3 October 2022
- journal article
- research article
- Published by Elsevier in Food Bioscience
- Vol. 50
Abstract
No abstract availableKeywords
This publication has 39 references indexed in Scilit:
- Phenolic profiles of Turkish olives and olive oilsEuropean Journal of Lipid Science and Technology, 2012
- Influence of growing area and harvest date on the organic acid composition of olive fruits from Gemlik varietyScientia Horticulturae, 2011
- Enrichment of table olives with polyphenols extracted from olive leavesFood Chemistry, 2011
- Reduction of acrylamide content of ripe olives by selected additivesFood Chemistry, 2010
- Nutritional and technological characteristics of olive (Olea europeaL.) fruit and oil: two varieties growing in two different locations of TurkeyInternational Journal of Food Sciences and Nutrition, 2009
- Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried CrispsJournal of Agricultural and Food Chemistry, 2008
- Acrylamide in bread. Effect of prooxidants and antioxidantsEuropean Food Research and Technology, 2007
- A new membrane process for the selective fractionation and total recovery of polyphenols, water and organic substances from vegetation waters (VW)Journal of Membrane Science, 2007
- Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedureAnalytica Chimica Acta, 2006
- Acrylamide from Maillard reaction productsNature, 2002