Add to ORKGThe activities of the 2nd year of the PhD project were aimed to evaluate the technological functionality of three olive leaves phenolic extracts, obtained by either pure water or two different water:ethanol ratios (Eth0, Eth30, Eth70) as described by Difonzo et al. (2017), and to use the extracts to obtain innovative functional ingredients by means of encapulation technology. The phenolic extracts were thus characterized for surface activity at the air/water interface, emulsifying capacity, water/oil holding ability and flow behaviour. Then, they were encapsulatated into alginate-based hydrogels in combination with either plant and animal polymers (pectin, whey proteins and sodium caseinate) by applying an emulsion/internal gelation encapsu...
Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsio...
In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (W...
The technology of the production of structured olive containing the encapsulated olive oil was devel...
The activities of the 2nd year of the PhD project were aimed to evaluate the technological functiona...
BACKGROUND Most olive by-products, like olive leaves, are still undervalued despite their strong pot...
The main goal of the research is the valorization and exploitation of olive by-products which repre...
BACKGROUND Most olive by‐products, like olive leaves, are still undervalued despite their strong ...
Olive leaves are the most abundant waste of the olive oil industry; therefore, a strategy for their ...
Olive leaves are a main source of polyphenols, compounds exhibiting very interesting functional and ...
In this study, it is aimed to encapsulate some functional components of the olive leaves. Olive leaf...
The increasing consumer concern and demand in the last decades for foods with natural ingredients an...
Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at a...
Nowadays there is a growing interest towards functional foods enriched with natural antioxidants der...
Current olive oil production methods generate huge amounts of polluting waste, containing most of th...
This paper describes a circular economy process based on environmentally and economically sustainabl...
Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsio...
In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (W...
The technology of the production of structured olive containing the encapsulated olive oil was devel...
The activities of the 2nd year of the PhD project were aimed to evaluate the technological functiona...
BACKGROUND Most olive by-products, like olive leaves, are still undervalued despite their strong pot...
The main goal of the research is the valorization and exploitation of olive by-products which repre...
BACKGROUND Most olive by‐products, like olive leaves, are still undervalued despite their strong ...
Olive leaves are the most abundant waste of the olive oil industry; therefore, a strategy for their ...
Olive leaves are a main source of polyphenols, compounds exhibiting very interesting functional and ...
In this study, it is aimed to encapsulate some functional components of the olive leaves. Olive leaf...
The increasing consumer concern and demand in the last decades for foods with natural ingredients an...
Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at a...
Nowadays there is a growing interest towards functional foods enriched with natural antioxidants der...
Current olive oil production methods generate huge amounts of polluting waste, containing most of th...
This paper describes a circular economy process based on environmentally and economically sustainabl...
Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsio...
In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (W...
The technology of the production of structured olive containing the encapsulated olive oil was devel...