Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste

Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on the nutritional quality, chemical composition, and effi...

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Detalles Bibliográficos
Autores principales: Sousa, Maria Manuela, Ferreira, Diana Melo, Machado, Susana, Lobo, Joana C., Costa, Anabela S. G., Palmeira, Josman D., Nunes, Maria Antónia, Alves, Rita C., Ferreira, Helena, Oliveira, Maria Beatriz P. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10059073/
https://www.ncbi.nlm.nih.gov/pubmed/36985848
http://dx.doi.org/10.3390/molecules28062876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10059073/
https://www.ncbi.nlm.nih.gov/pubmed/36985848
http://dx.doi.org/10.3390/molecules28062876

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