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Influence of drying on the retention of olive leaf polyphenols infused into dried apple.

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Influence of drying on the retention of olive leaf polyphenols infused into dried apple.

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Ahmad-Qasem Mateo, MH.; Santacatalina Bonet, JV.; Barrajón-Catalán, E.; Micol, V.; Carcel Carrión, JA.; García Pérez, JV. (2015). Influence of drying on the retention of olive leaf polyphenols infused into dried apple. Food and Bioprocess Technology. 8(1):120-133. doi:10.1007/s11947-014-1387-6

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68172

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Title: Influence of drying on the retention of olive leaf polyphenols infused into dried apple.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Olive leaf extracts are rich in polyphenolic compounds. Their inclusion by impregnation in food solid matrices could improve the nutritional value and antioxidant capacity of dietary products, such as apple. ...[+]
Subjects: Dehydration , Impregnation , Modeling , Antioxidant potential , HPLC-DAD/MS MS
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-014-1387-6
Publisher:
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s11947-014-1387-6
Thanks:
The authors thank the Generalitat Valenciana (PROMETEO/2010/062, PROMETEO/2012/007, and ACOMP/2013/93) for its financial support. M. H. Ahmad Qasem was the recipient of a fellowship from the Ministerio de Educacion, Cultura ...[+]
Type: Artículo

References

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Ahmad-Qasem, M. H., Barrajón-Catalán, E., Micol, V., Mulet, A., & García-Pérez, J. V. (2013a). Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential. Food Research International, 50, 189–196.

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