HIGHLIGHTS
- who: Cosima D. Calvano and Antonia Tamborrino from the (UNIVERSITY) have published the research work: Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization, in the Journal: Foods 2022, 11, 768. of 28/02/2022
- what: The aim of the filtration process is to remove humidity and suspended solids of EVOO to obtain good quality oil for consumer acceptance, as well as to improve oil stability.
- how: The obtained results indicated that olive leaves extract improves the nutritional quality of enriched food going from 0.53 mg GAE/g . . .
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