Showing Publication (KACHOURI 2006)
Kachouri F., Hamdi M. (2006) Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77:746-752
Abbreviation: KACHOURI 2006
Food Composition
This publication was used to obtain 24 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.34 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 1.20 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.04 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.05 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.02 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.00 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.03 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 3.10 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.00 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.13 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.32 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.35 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.36 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.74 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.02 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.01 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.01 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.18 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.00 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 1.23 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.08 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.19 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.34 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
| 0.79 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |