The main goal of the research is the valorization and exploitation of olive by-products which represent an effective source of phenolic compounds. Among olive by-products, the attention was mainly focused on olive leaves and the experimental design was structured on a three step plan: 1. evaluation of the compositional and technological properties of olive leaf phenolic extracts (OLE); 2. development and characterization of OLE-based functional ingredients by means of microencapsulation; 3. Exploitation of OLE-beads for the enrichment of real food matrices (mayonnaise).
Design and exploitation of olive by-products phenolic extracts functional ingredients
Flamminii Federica
2020-01-01
Abstract
The main goal of the research is the valorization and exploitation of olive by-products which represent an effective source of phenolic compounds. Among olive by-products, the attention was mainly focused on olive leaves and the experimental design was structured on a three step plan: 1. evaluation of the compositional and technological properties of olive leaf phenolic extracts (OLE); 2. development and characterization of OLE-based functional ingredients by means of microencapsulation; 3. Exploitation of OLE-beads for the enrichment of real food matrices (mayonnaise).File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
