Use of Olive Oil Industrial By-Product for Pasta Enrichment

Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. Objective: The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation...

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書誌詳細

主要な著者:	Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2018-04-01
シリーズ:	Antioxidants
主題:	fortified pasta by-product flavonoids and polyphenols pasta quality
オンライン･アクセス:	http://www.mdpi.com/2076-3921/7/4/59
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