2026-08-20T03:46:22Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/100292025-01-24T01:05:40Zcom_10259_9970com_10259.4_2512com_10259.4_106com_10259_2604col_10259_10028
Repositorio Institucional de la Universidad de Burgos
author
Flamminii, Federica
author
González Ortega, Rodrigo
author
Di Mattia, Carla Daniela
author
Perito, Maria Angela
author
Mastrocola, Dino
author
Pittia, Paola
2025-01-23T14:09:54Z
2025-01-23T14:09:54Z
2021
978-0-12-820563-1
http://hdl.handle.net/10259/10029
10.1016/B978-0-12-820563-1.00006-8
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.
eng
Applications of compounds recovered from olive mill waste
info:eu-repo/semantics/bookPart
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URL
https://riubu.ubu.es/bitstream/10259/10029/1/Flamminii-Applications_compounds_recovered_2021.pdf
File
MD5
d3071d91bb97711f1946320df1463891
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application/pdf
Flamminii-Applications_compounds_recovered_2021.pdf