Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099062 | Trends in Food Science & Technology | 2011 | 10 Pages |
Abstract
Dietary fiber is related to the biochemical changes of cell wall polysaccharides during olive fruit ripening and post harvest processing. Besides, the recovery of dietary fibers from underutilized olive by-products has raised the interest of scientific community over the last decade. The goal of the current review is to discuss the compositional and structural characterization of olive dietary fiber, the modifications that dietary fiber undergone during olive fruit ripening and processing, the recovery and potential applications of dietary fiber from olive by-products. Finally, new research propositions have been introduced with regard to the discussed aspects.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Charis M. Galanakis,