Replacing synthetic phenols, sulfites and other synthetic antioxidants and antimicrobials, olive biophenols can be successfully used as multipurpose additives in foodstuffs and beverages. Are these natural phenolics suitable for large-scale replacement of synthetic additives? This study aims to provide an answer to this and related questions of significant health and environmental significance.
Olive Biophenols as New Antioxidant Additives in Food and Beverage
Rosaria Ciriminna;Francesco Meneguzzo;Mario Pagliaro
2017
Abstract
Replacing synthetic phenols, sulfites and other synthetic antioxidants and antimicrobials, olive biophenols can be successfully used as multipurpose additives in foodstuffs and beverages. Are these natural phenolics suitable for large-scale replacement of synthetic additives? This study aims to provide an answer to this and related questions of significant health and environmental significance.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
