Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC) from olive vegetation water to two different fresh products – gilt-head seabream (<em>Sparus aura...

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Bibliographic Details
Main Authors: Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Nadia Andrea Andreani, Agnese Taticchi, Enrico Novelli
Format: Article
Language:English
Published: PAGEPress Publications 2016-05-01
Series:Italian Journal of Food Safety
Subjects:
Phenols
Fresh food
Olive vegetation water
Shelf life
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/5651

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