A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and in vitro gastrointestinal digestion

Published:2021-05-16 Issue:8 Volume:56 Page:3773-3783
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bellumori Maria¹^ORCID,De Marchi Laura²,Mainente Federica²,Zanoni Francesca³,Cecchi Lorenzo¹^ORCID,Innocenti Marzia¹^ORCID,Mulinacci Nadia¹^ORCID,Zoccatelli Gianni²³^ORCID

Affiliation:

1. Department of NEUROFARBA Division of Pharmaceutical and Nutraceutical Sciences University of Florence via U. Schiff 6, 50019 Sesto F.no Florence Italy

2. Department of Biotechnology University of Verona Strada Le Grazie 15 Verona37134Italy

3. Sphera Encapsulation Srl Verona37134Italy

Funder

Regione del Veneto

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15068

Reference40 articles.

1. Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols