Cargando…

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...

Descripción completa

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

Ejemplares similares

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
por: Nunes, Maria Antónia, et al.
Publicado: (2021)

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects
por: Nunes, M. Antónia, et al.
Publicado: (2020)

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
por: Álvarez, María Dolores, et al.
Publicado: (2023)

Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies
por: González-Rámila, Susana, et al.
Publicado: (2022)

Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils
por: Souza-Gonçalves, Joana, et al.
Publicado: (2023)

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
por: Álvarez, María Dolores, et al.
Publicado: (2022)

Extended-spectrum beta-lactamase (ESBL)-producing Enterobacteriaceae in cattle production – a threat around the world
por: Dantas Palmeira, Josman, et al.
Publicado: (2020)

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
por: Turan, Sinem, et al.
Publicado: (2023)

Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
por: Quero, Javier, et al.
Publicado: (2022)

The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
por: Gómez-Coca, Raquel B., et al.
Publicado: (2023)

Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin
por: Machado, Marlene, et al.
Publicado: (2023)

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits
por: Tsantila, Nektaria, et al.
Publicado: (2007)

Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
por: Nasopoulou, Constantina, et al.
Publicado: (2013)

Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
por: Vidal, Alfonso M., et al.
Publicado: (2022)

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
por: Foti, Paola, et al.
Publicado: (2022)

Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability
por: Radić, Kristina, et al.
Publicado: (2020)

Luminescent Carbon Dots from Wet Olive Pomace: Structural Insights, Photophysical Properties and Cytotoxicity
por: Sousa, Diogo A., et al.
Publicado: (2022)

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation
por: Chanioti, Sofia, et al.
Publicado: (2021)

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production
por: Ferreira, Diana Melo, et al.
Publicado: (2023)

NETosis of Peripheral Neutrophils Isolated From Dairy Cows Fed Olive Pomace
por: Ciliberti, Maria Giovanna, et al.
Publicado: (2021)

Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process
por: Benincasa, Cinzia, et al.
Publicado: (2021)

Apple Pomace Extract as a Sustainable Food Ingredient
por: Fernandes, Pedro A. R., et al.
Publicado: (2019)

Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal
por: Sousa, Anabela, et al.
Publicado: (2011)

Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates
por: Uceda-Rodríguez, Manuel, et al.
Publicado: (2020)

Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants
por: Gómez-Cruz, Irene, et al.
Publicado: (2020)

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
por: Ruiz-Méndez, María-Victoria, et al.
Publicado: (2021)

First Global Report of Plasmid-Mediated mcr-1 and Extended-Spectrum Beta-Lactamase-Producing Escherichia coli from Sheep in Portugal
por: Dantas Palmeira, Josman, et al.
Publicado: (2021)

Control of Several Emissions during Olive Pomace Thermal Degradation
por: Miranda, Teresa, et al.
Publicado: (2014)

Dataset on some soil properties improvement by the addition of olive pomace
por: Khdair, Adnan I., et al.
Publicado: (2019)

Recovery of Bioactive Compounds from Industrial Exhausted Olive Pomace through Ultrasound-Assisted Extraction
por: Gómez-Cruz, Irene, et al.
Publicado: (2021)

Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater
por: Miklavčič Višnjevec, Ana, et al.
Publicado: (2020)

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality
por: Melo, Diana, et al.
Publicado: (2021)

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
por: Marcos, Joana, et al.
Publicado: (2023)

Modelling the Rheology of Olive Paste for Oil Extraction Plant Automation: Effects of the Crushing Process on the Rheology of Olive Pastes
por: Perone, Claudio, et al.
Publicado: (2023)

Grape Pomace: A Potential Ingredient for the Human Diet
por: Pereira, Paula, et al.
Publicado: (2020)

Arginase as a Critical Prooxidant Mediator in the Binomial Endothelial Dysfunction-Atherosclerosis
por: Rabelo, Luiza A., et al.
Publicado: (2015)

Ant Community Is Not Influenced by the Addition of Olive Mill Pomace Compost in Two Different Olive Crop Managements
por: González-Zamora, José E., et al.
Publicado: (2023)

Binomial ideals
por: Herzog, Jürgen, et al.
Publicado: (2018)

Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice
por: Claro-Cala, Carmen Maria, et al.
Publicado: (2020)

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
por: González-Rámila, Susana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_32668pdjcbm4abp84utfeuiin2