Microencapsulation of olive mill wastewater in Saccharomyces cerevisiae cells by spray drying and in vitro bioaccessibility of phenolic compounds
Author:
Affiliation:
1. Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul 34210, Turkey
2. Döhler Food and Beverage Ingredients R&D Center, Karaman 70100, Turkey
Abstract
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03872B
Reference78 articles.
1. M.Niaounakis and C. P.Halvadakis , in Olive Processing Waste Management Literature Review and Patent Survey , Elsevier , 2006 , vol. 5 , pp. 83–104
2. Olive Mill Wastes: A Source of Bioactive Molecules for Plant Growth and Protection against Pathogens
3. In vitro digestion, bioaccessibility, and release kinetics studies of encapsulated bioactive compounds obtained from olive mill pomace
4. Extraction and encapsulation of bioactive compounds from olive mill pomace: influence of loading content on the physicochemical and structural properties of microparticles
5. Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings
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1. Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations;Journal of Food Measurement and Characterization;2024-08-03
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