Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review-Reference-Cited by-同舟云学术

Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review

Published:2020-04-10 Issue:6 Volume:61 Page:920-945
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Paulo Filipa¹^ORCID,Santos Lúcia¹^ORCID

Affiliation:

1. LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal

Funder

Laboratory for Process Engineering, Environment, Biotechnology and Energy

LEPABE

Norte Portugal Regional Operational Program (NORTE

)

PORTUGAL

Partnership Agreement, through the European Regional Development Fund

Chemical and Biological Engineering

European Social Fund

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1748563

Reference188 articles.

1. Phenolic removal in a model olive oil mill wastewater using Pleurotus ostreatus in bioreactor cultures and biological evaluation of the process

2. Agriculture and Food Organization of the United Nations. 2019. FAOSTAT Crops - Olives. Statistics division. Food and Agriculture Organization of the United Nations (FAO). Accessed March 25, 2020. http://www.fao.org/faostat/en/#data/QC/visualize.

3. Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review

4. Design of microparticles containing natural antioxidants: Preparation, characterization and controlled release studies

5. An attractive agro-industrial by-product in environmental cleanup: Dye biosorption potential of untreated olive pomace

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