Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract

ABSTRACT The increased demand of consumers for healthy foods has generated interest among researchers and food producers in developing functional foods. Olive pomace (OP) can be used to obtain high‐added value products, being a valuable source of phenols. The aim of the study was to assess the influ...

Descripció completa

Dades bibliogràfiques

Autors principals:	Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo
Format:	Artigo
Idioma:	Inglês
Publicat:	Wiley 2025-07-01
Col·lecció:	Food Frontiers
Matèries:	fresh pasta functional foods microencapsulation olive pomace extracts polyphenols sensory properties
Accés en línia:	https://doi.org/10.1002/fft2.70047
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!