Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life

An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In...

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Detalles Bibliográficos
Autores principales: Palmeri, Rosa, Parafati, Lucia, Trippa, Daniela, Siracusa, Laura, Arena, Elena, Restuccia, Cristina, Fallico, Biagio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720734/
https://www.ncbi.nlm.nih.gov/pubmed/31366135
http://dx.doi.org/10.3390/antiox8080255

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720734/
https://www.ncbi.nlm.nih.gov/pubmed/31366135
http://dx.doi.org/10.3390/antiox8080255

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