Extraction, benefits and valorization of olive polyphenols (English)
- New search for: Ciriminna, Rosaria
- New search for: Ciriminna, Rosaria
- New search for: Meneguzzo, Francesco
- New search for: Fidalgo, Alexandra
- New search for: Ilharco, Laura M
- New search for: Pagliaro, Mario
In:
European journal of lipid science and technology
;
118
, 4
; 503-511
;
2016
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ISSN:
- Article (Journal) / Print
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Title:Extraction, benefits and valorization of olive polyphenols
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Contributors:Ciriminna, Rosaria ( author ) / Meneguzzo, Francesco / Fidalgo, Alexandra / Ilharco, Laura M / Pagliaro, Mario
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Published in:European journal of lipid science and technology ; 118, 4 ; 503-511
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Publisher:
- New search for: Wiley-VCH Verlag GmbH & Co. KGaA
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Place of publication:Weinheim
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Publication date:2016
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 35.78 / 35.78 / 58.29 / 58.29
- Further information on Basic classification
- New search for: 665.05
- Further information on Dewey Decimal Classification
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Keywords:
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Classification:
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Source:
Table of contents – Volume 118, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 503
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Extraction, benefits and valorization of olive polyphenolsCiriminna, Rosaria et al. | 2016
- 512
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Quality control of refined oils mixed with palm oil during repeated deep‐frying using FT‐NIRS, GC, HPLC, and multivariate analysisZribi, Akram et al. | 2016
- 524
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Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat fryingWang, Sheng‐Nan et al. | 2016
- 532
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Camelina oil as a source of polyunsaturated fatty acids for the production of human milk fat substitutes catalyzed by a heterologous Rhizopus oryzae lipaseFaustino, Ana Rita et al. | 2016
- 545
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Micronized natural talc with a low particle size and a high carbonate rate is more effective at breaking down oil‐in‐water emulsionSadkaoui, Abir et al. | 2016
- 553
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High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β‐cyclodextrin treatmentWang, Qing‐Ling et al. | 2016
- 564
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Cocoa polyphenols treatment ameliorates visceral obesity by reduction lipogenesis and promoting fatty acid oxidation genes in obese rats through interfering with AMPK pathwayAli, Faisal et al. | 2016
- 576
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A new approach for species discrimination of different processed animal proteins based on fat characteristicsPu, Qiankun et al. | 2016
- 584
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Free fatty acids increase gossypol losses in soybean oil during heatingChai, Xiuhang et al. | 2016
- 592
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Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acidLi, Miaomiao et al. | 2016
- 603
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Contribution of phospholipids to the formation of fishy off‐odor and oxidative stability of soybean oilJiang, Xiaofei et al. | 2016
- 612
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Resveratrol ameliorates chronic high altitude exposure‐induced oxidative stress and suppresses lipid metabolism alteration in ratsXu, Chunlan et al. | 2016
- 622
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Synthesis of novel (Z)‐methyl‐12‐aminooctadec‐9‐enoate‐based phenolipids as potential antioxidants and chemotherapeutic agentsYarra, Mohini et al. | 2016
- 631
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High pressure homogenization of Nannochloropsis oculata for the extraction of intracellular components: Effect of process conditions and culture ageShene, Carolina et al. | 2016
- 640
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Tomato seed oil for biodiesel productionGiuffrè, Angelo Maria et al. | 2016
- 651
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Chemical modifications of ricinolein in castor oil and methyl ricinoleate for viscosity reduction to facilitate their use as biodieselsBa, Sai et al. | 2016
- 658
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The role of iron in peroxidation of PUFA: Effect of pH and chelatorsMozuraityte, Revilija et al. | 2016
- 669
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Branched chain fatty acids concentrate prepared from butter oil via urea adductionMudgal, Samriddh et al. | 2016