Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

• 主要な著者: Maria Antónia Nunes (著者), Josman Dantas Palmeira (著者), Diana Melo (著者), Susana Machado (著者), Joana Correia Lobo (著者), Anabela Sílvia Guedes Costa (著者), Rita Carneiro Alves (著者), Helena Ferreira (著者), Maria Beatriz Prior Pinto Oliveira (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2021-09-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as...