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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg<sup>−1</sup>) from olive leaves (OL) and olive mill wastewater (O...

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Principais autores: Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-04-01
coleção:Foods
Assuntos:
breadsticks
gluten-free
olive oil by-products
antioxidants
oxidation stability
Acesso em linha:https://www.mdpi.com/2304-8158/10/5/923
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