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...

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主要な著者:	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
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2023-08-01
シリーズ:	Applied Sciences
主題:	refined olive oil fortification herbs plant by-products conventional maceration (CM) incubation shaking maceration (ISM) ultrasound-assisted maceration (UAM)
オンライン･アクセス:	https://www.mdpi.com/2076-3417/13/15/8876
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