2026-06-29T21:02:25Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/100292025-01-24T01:05:40Zcom_10259_9970com_10259.4_2512com_10259.4_106com_10259_2604col_10259_10028

Flamminii, Federica González Ortega, Rodrigo Di Mattia, Carla Daniela Perito, Maria Angela Mastrocola, Dino Pittia, Paola 2021 The chapter presents the state-of-the-art on the utilization of phenolic compounds derived from olive mill waste as ingredients in food products. A general introduction regarding the olive oil production chain is presented, focusing on the three main waste streams (olive leaves, olive mill wastewater, and olive pomace), which are well detailed from the chemical composition, bioactive profile, and recovery methods point of view. Encapsulation strategies are discussed in order to provide innovative knowledge regarding the stabilization of polyphenols extract recovered by olive wastes. The latest results of the studies regarding the exploitability of valuable compounds recovered from by-products are deeply discussed, and consumer acceptance of olive oil by-products used as a food ingredient is presented. application/pdf http://hdl.handle.net/10259/10029 eng Elsevier Applications of compounds recovered from olive mill waste info:eu-repo/semantics/bookPart TEXT RIUBU. Repositorio Institucional de la Universidad de Burgos Hispana