Zobrazeno 1 - 10
of 196
pro vyhledávání: '"Natural table olives"'
Autor:
Lanza, Barbara, Amoruso, Filomena
Publikováno v:
In LWT - Food Science and Technology May 2016 68:365-372
Autor:
Campus, M., Sedda, P., Cauli, E., Piras, F., Comunian, R., Paba, A., Daga, E., Schirru, S., Angioni, A., Zurru, R., Bandino, G.
Publikováno v:
In LWT - Food Science and Technology December 2015 64(2):671-677
Akademický článek
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Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Autor:
Monica Deiana, Gabriele Serreli, R. Zurru, E. Cauli, Alberto Angioni, Angela Atzeri, Marco Campus, Alessandra Incani
Publikováno v:
Journal of Food Science. 82:380-385
The phenolic fraction of a naturally fermented cultivar of table olives, "Tonda di Cagliari," was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d59be345e7f360d9633a4743120b207
https://doi.org/10.1111/1750-3841.13613
https://doi.org/10.1111/1750-3841.13613
Autor:
Barbara Lanza, Filomena Amoruso
Publikováno v:
LWT - Food Science and Technology. 68:365-372
In the present study, we evaluated sensory characteristics of table olives of the Italian double-aptitude olive cultivar ( Olea europaea L. cv. Itrana) processed as green ( Oliva Bianca di Itri ) and black ( Oliva di Gaeta ) table olives, according t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12983741ced26110661f9efbcaa61169
https://doi.org/10.1016/j.lwt.2015.12.053
https://doi.org/10.1016/j.lwt.2015.12.053
Autor:
Guillermo Rodríguez, Rocío Rodríguez-Arcos, Ana Jiménez-Araujo, Juan Fernández-Bolaños, Sara Jaramillo, Antonio Lama, Jose María Fuentes-Alventosa, Rafael Guillén
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The presence of 3,4-dihydroxyphenylglycol (DHPG) was studied in 32 samples and 10 different cultivars of natural table olives, using an accurate method to avoid wrong quantification. Hydroxytyrosol (HT), tyrosol, and verbascoside were also quantified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4db1ddf9dad5108d3f91076221b3230d
http://hdl.handle.net/10261/54702
http://hdl.handle.net/10261/54702
Autor:
E. Cauli, Francesca Piras, Elisabetta Daga, Piergiorgio Sedda, Alberto Angioni, S. Schirru, Marco Campus, R. Zurru, Antonio Paba, Giovanni Bandino, Roberta Comunian
Publikováno v:
LWT - Food Science and Technology. 64:671-677
The processing of natural table olives is still empirical and far to be controlled. Taking natural fermentation (NF) as control, the performances of a single strain LAB starter culture (SSL) and a selected inoculum enrichment (SIE) were compared. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e19c698003fd532822cd300cada974ec
https://doi.org/10.1016/j.lwt.2015.06.019
https://doi.org/10.1016/j.lwt.2015.06.019
Autor:
Gabriele, Serreli, Alessandra, Incani, Angela, Atzeri, Alberto, Angioni, Marco, Campus, Emanuele, Cauli, Roberto, Zurru, Monica, Deiana
Publikováno v:
Journal of food science. 82(2)
The phenolic fraction of a naturally fermented cultivar of table olives, "Tonda di Cagliari," was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::904f5fae83e9ce6408bfa1faf997e22e
https://pubmed.ncbi.nlm.nih.gov/28071793
https://pubmed.ncbi.nlm.nih.gov/28071793