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State of knowledge on chemical, biological and nutritional properties of olive mill wastewater

  • Published:2022-07 Issue: Volume:381 Page:132238
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zahi Mohamed Reda,Zam Wissam,El Hattab Mohamed

Funder

Direction Générale de la Recherche Scientifique et du Développement Technologique

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference135 articles.

1. Enrichment of phenolic compounds from olive mill wastewater and in vitro evaluation of their antimicrobial activities;Abu-Lafi;Evidence-Based Complementary and Alternative medicine,2017

2. Phenolic removal in a model olive oil mill wastewater using Pleurotus ostreatus in bioreactor cultures and biological evaluation of the process;Aggelis;Water Research,2003

3. Valorization of antioxidants extracted from olive mill wastewater;Aissa;Biotechnology and applied biochemistry,2017

4. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage;Akarpat;Journal of Food processing and Preservation,2008

5. Treatment and valorization of olive mill wastewaters. Mediterranean;Alaoui;Journal of Chemistry,2016
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