Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiolo...

Descripción completa

Detalles Bibliográficos
Autores principales: Difonzo, Graziana, Squeo, Giacomo, Calasso, Maria, Pasqualone, Antonella, Caponio, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518013/
https://www.ncbi.nlm.nih.gov/pubmed/31018492
http://dx.doi.org/10.3390/foods8040138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518013/
https://www.ncbi.nlm.nih.gov/pubmed/31018492
http://dx.doi.org/10.3390/foods8040138

Ejemplares similares