Microencapsulated olive leaf extract enhances physicochemical stability of biscuits
Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with and without UV light. The equivalent of 500 µg gallic acid/ g of dough has been selected as the sensory acceptable OLE...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000958 |