Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese

Pedrosa, Mariana C.; Heleno, Sandrina A.; Carocho, Márcio; Barros, Lillian

http://hdl.handle.net/10198/26330

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Abstract(s)

The olive leave (Olea europaea L.) is a typical species from the Mediterranean region, where it has great economic and social influence, mainly due to the production of olives and olive oil

Keywords

Olive leaves Quark cheese Bioactive compinds Shelf Life Natural preserving additives Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science

URI

http://hdl.handle.net/10198/26330

Citation

Pedrosa, Mariana C.; Heleno, Sandrina A.; Carocho, Márcio; Barros, Lillian (2022). Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese. 16th Edition of the AgroStat Conference (AgroStat 2022). Lyon