Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, School of Chemical EngineeringNational Technical University of Athens Athens 15780 Greece
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15122
Reference37 articles.
1. Valorization of olive oil solid waste using high pressure–high temperature reactor
2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
3. Use of a free radical method to evaluate antioxidant activity
4. Evaluation of the economic and environmental sustainability of high pressure processing of foods
5. Evaluation of Extracts Prepared from Olive Oil By-Products Using Microwave-Assisted Enzymatic Extraction: Effect of Encapsulation on the Stability of Final Products
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