RT info:eu-repo/semantics/bookPart
T1 Applications of compounds recovered from olive mill waste
A1 Flamminii, Federica
A1 González Ortega, Rodrigo
A1 Di Mattia, Carla Daniela
A1 Perito, Maria Angela
A1 Mastrocola, Dino
A1 Pittia, Paola
K1 Alimentos-Análisis
K1 Food-Analysis
K1 Alimentos-Composición
K1 Food-Composition
AB 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.
PB Elsevier
SN 978-0-12-820563-1
YR 2021
FD 2021
LK http://hdl.handle.net/10259/10029
UL http://hdl.handle.net/10259/10029
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 30-ene-2025