2026-10-20T14:15:24Zhttps://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

00925njm 22002777a 4500 dc Flamminii, Federica author González Ortega, Rodrigo author Di Mattia, Carla Daniela author Perito, Maria Angela author Mastrocola, Dino author Pittia, Paola author 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. 978-0-12-820563-1 http://hdl.handle.net/10259/10029 10.1016/B978-0-12-820563-1.00006-8 Applications of compounds recovered from olive mill waste