Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing
Author:
Affiliation:
1. Department of Food Engineering Yildiz Technical University Istanbul Turkey
2. Food Institute TUBITAK Marmara Research Center Gebze Turkey
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16645
Reference48 articles.
1. Valorization of antioxidants extracted from olive mill wastewater
2. Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST
3. Optimization of the extraction of antioxidants from winery wastes using cloud point extraction and a surfactant of natural origin (lecithin)
4. Toward a High Yield Recovery of Antioxidants and Purified Hydroxytyrosol from Olive Mill Wastewaters
5. Novel, energy efficient and green cloud point extraction: technology and applications in food processing
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1. Lecithin-based micellar extraction of bioactive from pomegranate peel and its application in Indian flat bread (chapati) as a bioactive emulsifier;Food and Humanity;2024-12
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3. Exploring the Antioxidant Properties of Citrus limon (Lemon) Peel Ultrasound Extract after the Cloud Point Extraction Method;Biomass;2024-03-01
4. Updating the Status quo on the Eco-Friendly Approach for Antioxidants Recovered from Plant Matrices Using Cloud Point Extraction;Antioxidants;2024-02-25
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