Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life

An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life...

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Autors principals:	Rosa Palmeri, Lucia Parafati, Daniela Trippa, Laura Siracusa, Elena Arena, Cristina Restuccia, Biagio Fallico
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2019-07-01
Col·lecció:	Antioxidants
Matèries:	α-glucosidase inhibition <i>Bacillus cereus</i> mesophilic bacteria nutrient losses
Accés en línia:	https://www.mdpi.com/2076-3921/8/8/255
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