Cargando…

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg(−1)) from olive leaves (OL) and olive mill wastewater (OMW) into...

Descripción completa

Detalles Bibliográficos
Autores principales:	Conte, Paola, Pulina, Simone, Del Caro, Alessandra, Fadda, Costantino, Urgeghe, Pietro Paolo, De Bruno, Alessandra, Difonzo, Graziana, Caponio, Francesco, Romeo, Rosa, Piga, Antonio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146876/ https://www.ncbi.nlm.nih.gov/pubmed/33922194 http://dx.doi.org/10.3390/foods10050923

Ejemplares similares

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

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)

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality
por: Conte, Paola, et al.
Publicado: (2020)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
por: Cannas, Michela, et al.
Publicado: (2020)

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life
por: Giuffrè, Angelo Maria, et al.
Publicado: (2023)

Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters
por: Romeo, Rosa, et al.
Publicado: (2020)

Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts
por: Romeo, Flora V., et al.
Publicado: (2021)

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste
por: Pampuri, Alessia, et al.
Publicado: (2021)

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

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)

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

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

Concentration of Bioactive Phenolic Compounds in Olive Mill Wastewater by Direct Contact Membrane Distillation
por: Tundis, Rosa, et al.
Publicado: (2021)

Pollution estimation from olive mills wastewater in Jordan
por: Khdair, Adnan I., et al.
Publicado: (2019)

Olive Mill Wastewater as Source of Polyphenols with Nutraceutical Properties
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells
por: Centrone, Mariangela, et al.
Publicado: (2020)

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

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars
por: Paciulli, Maria, et al.
Publicado: (2021)

Qualitative and Quantitative Analysis of Phenolic Compounds in Spray-Dried Olive Mill Wastewater
por: Benincasa, Cinzia, et al.
Publicado: (2022)

Extraction of Oleic Acid from Moroccan Olive Mill Wastewater
por: Elkacmi, Reda, et al.
Publicado: (2016)

On the Recent Use of Membrane Technology for Olive Mill Wastewater Purification
por: Ochando-Pulido, Javier Miguel, et al.
Publicado: (2015)

Valorization and Potential Antimicrobial Use of Olive Mill Wastewater (OMW) from Italian Olive Oil Production
por: Russo, Eleonora, et al.
Publicado: (2022)

Antioxidant Properties of Olive Mill Wastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells
por: Posadino, Anna Maria, et al.
Publicado: (2021)

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
por: Piga, Antonio, et al.
Publicado: (2021)

Enrichment of Phenolic Compounds from Olive Mill Wastewater and In Vitro Evaluation of Their Antimicrobial Activities
por: Abu-Lafi, Saleh, et al.
Publicado: (2017)

Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage
por: Foti, Paola, et al.
Publicado: (2023)

Synergistic Antibacterial Effects of Polyphenolic Compounds from Olive Mill Wastewater
por: Tafesh, Ahmed, et al.
Publicado: (2011)

Microencapsulation by Membrane Emulsification of Biophenols Recovered from Olive Mill Wastewaters
por: Piacentini, Emma, et al.
Publicado: (2016)

Potential use of olive oil mill wastewater for bacterial cellulose production
por: Sar, Taner, et al.
Publicado: (2022)

Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater
por: Athanasiadis, Vassilis, et al.
Publicado: (2023)

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
por: Bianchi, Federico, et al.
Publicado: (2021)

Valorization of crude olive stone in the removing of polyphenols from crude olive mill wastewater: kinetic, isotherm and mechanism study
por: Allaoui, Safae, et al.
Publicado: (2021)

Supercritical CO(2) Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods
por: Difonzo, Graziana, et al.
Publicado: (2021)

Treatment of Two-Phase Olive Mill Wastewater and Recovery of Phenolic Compounds Using Membrane Technology
por: Sygouni, Varvara, et al.
Publicado: (2019)

Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters
por: Mercatante, Dario, et al.
Publicado: (2022)

The Microbiology of Olive Mill Wastes
por: Ntougias, Spyridon, et al.
Publicado: (2013)

Photoactive Gel for Assisted Cleaning during Olive Mill Wastewater Membrane Microfiltration
por: Han, Yilong, et al.
Publicado: (2017)

Olive Mill Wastewater Valorization in Multifunctional Biopolymer Composites for Antibacterial Packaging Application
por: Sisti, Laura, et al.
Publicado: (2019)

Treatment of Olive Mill Wastewater through Integrated Pressure-Driven Membrane Processes
por: Bottino, Aldo, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_7l1n6mv89n999dmahk4gua6v0b