Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater-Reference-Cited by-同舟云学术

Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater

Published:2022-04-27 Issue: Volume: Page:1-19
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:

Malekjani Narjes¹,Jafari Seid Mahdi²³

Affiliation:

1. Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

2. Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

3. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2068123

Reference118 articles.

1. Natural polyphenols: An overview

2. Afaneh, I., H. Yateem, and F. Al-Rimawi. 2015. Effect of olive leaves drying on the content of oleuropein.

3. Drying and storage of olive leaf extracts. Influence on polyphenols stability

4. Influence of air temperature on drying kinetics and antioxidant potential of olive pomace

5. Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

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