Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil

• Hoofdauteurs: Lucia Bartella (Auteur), Fabio Mazzotti (Auteur), Ines Rosita Talarico (Auteur), Ilaria Santoro (Auteur), Leonardo Di Donna (Auteur)
• Formaat: Boek
• Gepubliceerd in: MDPI AG, 2021-10-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: Connect to this object online.

A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO₂ supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contac...