Add to ORKGThe main goal of the research is the valorization and exploitation of olive by-products which represent an effective source of phenolic compounds. Among olive by-products, the attention was mainly focused on olive leaves and the experimental design was structured on a three step plan: 1. evaluation of the compositional and technological properties of olive leaf phenolic extracts (OLE); 2. development and characterization of OLE-based functional ingredients by means of microencapsulation; 3. Exploitation of OLE-beads for the enrichment of real food matrices (mayonnaise)
Olive oil production represents an agro-industrial activity of vital economic importance for many Me...
Poster presented at the 2nd International Congress of CiiEM: “Translational Research and Innovation ...
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addi...
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 pot...
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 ...
Current olive oil production methods generate huge amounts of polluting waste, containing most of th...
Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at a...
Olive pomace (OP), the solid by-product originating from the production of olive oil, was investigat...
Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphen...
9 Páginas.-- 3 Tablas.-- 3 FigurasA large spectrum of beneficial health properties has been attribut...
The purpose of this thesis work was the valorization of the main by-products obtained from olive oil...
In recent years, considerable interest has been shown in the functional properties of foods, and a r...
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains...
Olive oil production represents an agro-industrial activity of vital economic importance for many Me...
Poster presented at the 2nd International Congress of CiiEM: “Translational Research and Innovation ...
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addi...
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 pot...
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 ...
Current olive oil production methods generate huge amounts of polluting waste, containing most of th...
Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at a...
Olive pomace (OP), the solid by-product originating from the production of olive oil, was investigat...
Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphen...
9 Páginas.-- 3 Tablas.-- 3 FigurasA large spectrum of beneficial health properties has been attribut...
The purpose of this thesis work was the valorization of the main by-products obtained from olive oil...
In recent years, considerable interest has been shown in the functional properties of foods, and a r...
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains...
Olive oil production represents an agro-industrial activity of vital economic importance for many Me...
Poster presented at the 2nd International Congress of CiiEM: “Translational Research and Innovation ...
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addi...