The variation of antioxidant compounds of table olives submitted to different treatments
Conference Paper
Publication Date:
2011
abstract:
The aim of this PhD thesis is to evaluate the effect of thermal processes on the antioxidant activity of Calabrian table olives. The antioxidant compounds naturally present in olives have been analysed and also the relationship between fresh and dried olives has been defined.
Iris type:
4.1 Contributo in Atti di convegno
Keywords:
DPPH; Table olive; Total Poliphenols
List of contributors:
De Bruno, A
Book title:
Proceedings of XVI workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology