Cargando…

Supercritical CO(2) Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein inv...

Descripción completa

Detalles Bibliográficos
Autores principales:	Difonzo, Graziana, Aresta, Antonella, Cotugno, Pietro, Ragni, Roberta, Squeo, Giacomo, Summo, Carmine, Massari, Federica, Pasqualone, Antonella, Faccia, Michele, Zambonin, Carlo, Caponio, Francesco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7865472/ https://www.ncbi.nlm.nih.gov/pubmed/33498727 http://dx.doi.org/10.3390/molecules26030598

Ejemplares similares

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
por: Caponio, Francesco, et al.
Publicado: (2019)

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks
por: de Gennaro, Giuditta, et al.
Publicado: (2022)

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
por: Difonzo, Graziana, et al.
Publicado: (2022)

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality
por: Pasqualone, Antonella, et al.
Publicado: (2022)

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract
por: Difonzo, Graziana, et al.
Publicado: (2019)

Effect of acorn flour on the physico-chemical and sensory properties of biscuits
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel
por: Mefleh, Marina, et al.
Publicado: (2022)

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content
por: Summo, Carmine, et al.
Publicado: (2020)

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
por: Troilo, Marica, et al.
Publicado: (2022)

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
por: Vurro, Francesca, et al.
Publicado: (2022)

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
por: Squeo, Giacomo, et al.
Publicado: (2023)

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk
por: Faccia, Michele, et al.
Publicado: (2021)

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
por: Costantini, Michela, et al.
Publicado: (2021)

Application of Agri-Food By-Products in Cheesemaking
por: Difonzo, Graziana, et al.
Publicado: (2023)

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil
por: Squeo, Giacomo, et al.
Publicado: (2021)

Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products
por: Squeo, Giacomo, et al.
Publicado: (2022)

Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
por: Squeo, Giacomo, et al.
Publicado: (2023)

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts
por: Paradiso, Vito Michele, et al.
Publicado: (2016)

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
por: De Angelis, Davide, et al.
Publicado: (2021)

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
por: Caponio, Giusy Rita, et al.
Publicado: (2022)

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
por: Mefleh, Marina, et al.
Publicado: (2022)

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
por: De Angelis, Davide, et al.
Publicado: (2020)

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
por: Troilo, Marica, et al.
Publicado: (2021)

Solid-phase microextraction and on-fiber derivatization for assessment of mammalian and vegetable milks with emphasis on the content of major phytoestrogens
por: Aresta, Antonella, et al.
Publicado: (2019)

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
por: Pasqualone, Antonella, et al.
Publicado: (2023)

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits
por: Vurro, Francesca, et al.
Publicado: (2022)

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
por: Mefleh, Marina, et al.
Publicado: (2021)

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality
por: Bianchi, Biagio, et al.
Publicado: (2020)

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector
por: Squeo, Giacomo, et al.
Publicado: (2021)

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives
por: Natrella, Giuseppe, et al.
Publicado: (2020)

Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis
por: Allegretta, Caterina, et al.
Publicado: (2023)

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection
por: Summo, Carmine, et al.
Publicado: (2019)

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)

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
por: De Angelis, Davide, et al.
Publicado: (2023)

Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
por: Difonzo, Graziana, et al.
Publicado: (2022)

Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season
por: Difonzo, Graziana, et al.
Publicado: (2022)

Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm
por: Miazzi, Monica Marilena, et al.
Publicado: (2020)

Effect of a Composite Alginate/Grape Pomace Extract Packaging Material for Improving Meat Storage
por: Aresta, Antonella Maria, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_jvssmi73gl3s8iq68obeu98acf