Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10894752 | Trends in Food Science & Technology | 2015 | 45 Pages |
Abstract
Non-conventional technologies can constitute a promising tool to recover high-added value compounds from olive oil wastes and by-products. However, the content of these valuable compounds can vary greatly depending on the matrix and the efficiency in the recovery of these compounds is highly dependent of the technology used for extraction.
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Agricultural and Biological Sciences
Food Science
Authors
Elena Roselló-Soto, Mohamed Koubaa, Amine Moubarik, Rita P. Lopes, Jorge A. Saraiva, Nadia Boussetta, Nabil Grimi, Francisco J. Barba,