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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2018-04-01
Σειρά:	Antioxidants
Θέματα:	fortified pasta by-product flavonoids and polyphenols pasta quality
Διαθέσιμο Online:	http://www.mdpi.com/2076-3921/7/4/59
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