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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...

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Principais autores: Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2025-07-01
coleção:Food Frontiers
Assuntos:
fresh pasta
functional foods
microencapsulation
olive pomace extracts
polyphenols
sensory properties
Acesso em linha:https://doi.org/10.1002/fft2.70047
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