Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10894743 | Trends in Food Science & Technology | 2015 | 48 Pages |
Abstract
Besides their antioxidant activity, phenolic compounds from OOBP have also shown antimicrobial and antitumoral properties. Their application as food antioxidants requires new extraction techniques, including the use of non-toxic solvents and, in a pilot scale, the use of filters and adsorbent resins. The inclusion of phenolic compounds from OOBP in some food matrices have improved not only their antioxidant capacity but also their sensory attributes.
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Authors
Mariana Araújo, Filipa B. Pimentel, Rita C. Alves, M. Beatriz P.P. Oliveira,