Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8–12% residual olive...

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Detalles Bibliográficos
Autores principales: Tufariello, Maria, Durante, Miriana, Veneziani, Gianluca, Taticchi, Agnese, Servili, Maurizio, Bleve, Gianluca, Mita, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6371699/
https://www.ncbi.nlm.nih.gov/pubmed/30805344
http://dx.doi.org/10.3389/fnut.2019.00003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6371699/
https://www.ncbi.nlm.nih.gov/pubmed/30805344
http://dx.doi.org/10.3389/fnut.2019.00003

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