Cargando…

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as oleuropein, hydroxytyrosol, and tyrosol. However, ol...

Descripción completa

Detalles Bibliográficos
Autores principales:	Foti, Paola, Pino, Alessandra, Romeo, Flora V., Vaccalluzzo, Amanda, Caggia, Cinzia, Randazzo, Cinzia L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880501/ https://www.ncbi.nlm.nih.gov/pubmed/35208692 http://dx.doi.org/10.3390/microorganisms10020237

Ejemplares similares

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
por: Vaccalluzzo, Amanda, et al.
Publicado: (2022)

Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives
por: Vaccalluzzo, Amanda, et al.
Publicado: (2020)

Influence of olive cake dietary supplementation on fecal microbiota of dairy cows
por: Russo, Nunziatina, et al.
Publicado: (2023)

Metabolomic and Transcriptional Profiling of Oleuropein Bioconversion into Hydroxytyrosol during Table Olive Fermentation by Lactiplantibacillus plantarum
por: Vaccalluzzo, Amanda, et al.
Publicado: (2022)

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives
por: Pino, Alessandra, et al.
Publicado: (2019)

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications
por: Tufariello, Maria, et al.
Publicado: (2019)

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

Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1
por: Foti, Paola, et al.
Publicado: (2023)

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

Effects of Dietary Enrichment with Olive Cake on the Thyroid and Adrenocortical Responses in Growing Beef Calves
por: Fazio, Esterina, et al.
Publicado: (2023)

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese
por: Calabrese, Francesco Maria, et al.
Publicado: (2023)

An Innovative Olive Pâté with Nutraceutical Properties
por: Cavallo, Pierpaolo, et al.
Publicado: (2020)

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations
por: Pino, Alessandra, et al.
Publicado: (2018)

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)

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

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

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
por: Nunes, Maria Antónia, 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)

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

Lacticaseibacillus rhamnosus CA15 (DSM 33960) as a Candidate Probiotic Strain for Human Health
por: Pino, Alessandra, et al.
Publicado: (2022)

Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry?
por: Azizi, Mohammad Naeem, et al.
Publicado: (2021)

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)

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

Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
por: Cavallo, Pierpaolo, et al.
Publicado: (2019)

Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae
por: Ruschioni, Sara, et al.
Publicado: (2020)

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
por: Fazio, Nunzio A., et al.
Publicado: (2023)

Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells
por: Faraoni, Paola, 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)

Multi-Functional Potential of Lactic Acid Bacteria Strains and Antimicrobial Effects in Minimally Processed Pomegranate (Punica granatum L. cv Jolly Red) Arils
por: Ben Farhat, Leila, et al.
Publicado: (2022)

Characterization of Bifidobacterium asteroides Isolates
por: Pino, Alessandra, et al.
Publicado: (2022)

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)

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

In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants
por: Ishfaq, A., et al.
Publicado: (2015)

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

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)

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

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects
por: Lanza, Barbara, et al.
Publicado: (2020)

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
por: Caggia, Cinzia, et al.
Publicado: (2020)

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)

Cannot write session to /tmp/vufind_sessions/sess_3ms9bdmorgfjig7ufenm1enno4