Exploitation of virgin olive oil by‐products ( Olea europaea L .): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions-Reference-Cited by-同舟云学术

Exploitation of virgin olive oil by‐products ( Olea europaea L .): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

Published:2021-11-04 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Cecchi Lorenzo¹^ORCID,Migliorini Marzia²,Giambanelli Elisa²,Canuti Valentina³^ORCID,Bellumori Maria¹,Mulinacci Nadia¹^ORCID,Zanoni Bruno³

Affiliation:

1. Department of NEUROFARBA University of Florence Florence Italy

2. Carapelli Firenze S.p.A. Florence Italy

3. Department of Agricultural Food and Forestry Systems Management (DAGRI), University of Florence Florence Italy

Funder

Regione Toscana

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11593

Reference43 articles.

1. IOC 2020. Available:https://www.internationaloliveoil.org/what-we-do/economic-affairs-promotion-unit/#figures[8 August 2020].

2. Extraction, benefits and valorization of olive polyphenols

3. Macro and micro functional components of a spreadable olive by‐product (pâté) generated by new concept of two‐phase decanter

4. New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities

5. Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

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