Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste

Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on the nutritional quality, chemical composition, and effi...

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Autori principali:	Maria Manuela Sousa, Diana Melo Ferreira, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Josman D. Palmeira, Maria Antónia Nunes, Rita C. Alves, Helena Ferreira, Maria Beatriz P. P. Oliveira
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-03-01
Serie:	Molecules
Soggetti:	olive pomace food security heat treatment vitamin E fatty acids hydroxytyrosol
Accesso online:	https://www.mdpi.com/1420-3049/28/6/2876
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