Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability

Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be sourced from herbs or by-products. This study’s ob...

Whakaahuatanga katoa

Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	Chrysoula Kaloteraki, Panoraia Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Olga Papagianni, Fotini Sfikti, Elina Dimitsa, Dimitra Tsami, Anastasia Grammatiki Sarivasilleiou, Haralabos C. Karantonis, Dimitrios Skalkos, Aikaterini Kandyliari, Antonios E. Koutelidakis
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2023-08-01
Rangatū:	Applied Sciences
Ngā marau:	refined olive oil fortification herbs plant by-products conventional maceration (CM) incubation shaking maceration (ISM) ultrasound-assisted maceration (UAM)
Urunga tuihono:	https://www.mdpi.com/2076-3417/13/15/8876
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!