Olive byproducts and their bioactive compounds as a valuable source for food packaging applications
Author:
Affiliation:
1. Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
2. Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12882
Reference217 articles.
1. Utilization of olive tree branch cellulose in synthesis of hydroxypropyl carboxymethyl cellulose
2. Characterization of Olive Oil By-products: Antioxidant Activity, Its Ability to Reduce Aflatoxigenic Fungi Hazard and Its Aflatoxins
3. Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad®, an Environmentally-Friendly Innovative Technology
4. Evaluation of mycotoxins, mycobiota, and toxigenic fungi in selected medicinal plants of Khyber Pakhtunkhwa, Pakistan
5. Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential
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