Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiolo...

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Bibliographic Details
Main Authors:	Graziana Difonzo, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, Francesco Caponio
Format:	Article
Language:	English
Published:	MDPI AG 2019-04-01
Series:	Foods
Subjects:	olive leaves waste bioactive compounds shelf-life antimicrobial properties acceptability
Online Access:	https://www.mdpi.com/2304-8158/8/4/138

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