Table olive flours: an ingredient rich in bioactive compounds?

The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green...

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Bibliographic Details
Main Author: Rodrigues, Nuno (author)
Other Authors: Oliveira, Catarina Isabel Sousa (author), Casal, Susana (author), Pereira, J.A. (author), Ramalhosa, Elsa (author)
Format: article
Language:eng
Published: 2022
Subjects:
Table olive flours
Fatty acids
Tocopherols
Phenolic compounds
Antioxidant activity
Online Access:http://hdl.handle.net/10198/25200
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/25200

Internet

http://hdl.handle.net/10198/25200

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