Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

P Otero, P Garcia-Oliveira, M Carpena… - Trends in Food Science …, 2021 - Elsevier
Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

Value-added products as soil conditioners for sustainable agriculture

M Babla, U Katwal, MT Yong, S Jahandari… - Resources, conservation …, 2022 - Elsevier
Due to the intensive use of fertilisers, soil degradation has become a global problem,
leading to the depletion of organic matter and soil fertility. Meanwhile, the intensification of …

Approaches for reducing wastes in the agricultural sector. An analysis of Millennials' willingness to buy food with upcycled ingredients

S Coderoni, MA Perito - Waste Management, 2021 - Elsevier
Upcycled ingredients are one of the most significant current trends in the food industry
aimed to tackle the challenge of solid food loss reduction. This study investigates the …

[HTML][HTML] Consumer understanding of upcycled foods–Exploring consumer-created associations and concept explanations across five countries

J Aschemann-Witzel, D Asioli, M Banovic… - Food Quality and …, 2023 - Elsevier
To secure future protein demand in a sustainable food system, protein needs to come from a
variety of alternative and novel sources, amongst others otherwise wasted side-streams …

[HTML][HTML] Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization

F Flamminii, M Paciulli, A Di Michele, P Littardi… - Current Research in …, 2021 - Elsevier
Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein,
Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and …

[HTML][HTML] Microencapsulated olive leaf extract enhances physicochemical stability of biscuits

M Paciulli, M Grimaldi, M Rinaldi, A Cavazza… - Future Foods, 2023 - Elsevier
Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural
antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with …

Future trends in olive industry waste management: A literature review

A Muezzinoglu - Wastewater from Olive Oil Production: Environmental …, 2023 - Springer
Olive oil is one of the major features of the Mediterranean diet signifying healthy nutritional
practices of both ancient and modern times. It is an exceptional food and contains several …

Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties

A Galitsopoulou, C Salepi, F Karagianni - Functional Foods in Health and …, 2022 - ffhdj.com
Background: The research aims to propose a new potential role for the olive pits as new
functional foods for supporting human nutrition, health and wellbeing. The experimental …

How to Reduce Post-Harvest Losses? A Theoretical Assessment of a Support Policy versus a Regulation Policy.

L Meziani, A Hammoudi, MS Radjef… - Revue d'économie …, 2024 - shs.cairn.info
How to Reduce Post-Harvest Losses ? A Theoretical Assessment of a Support Policy versus a
Regulation Policy. | Cairn.info Cairn.info, Matières à réflexion Cairn.info, Matières à réflexion …

Olive Mill Wastewater: A Sustainable Resource for Italian Products, Current Status and Future Prospects

S SEDAGHATI - thesis.unipd.it
Olive mill wastewater (OMWW), a byproduct of olive oil production, presents a double-edged
effect. While its high organic content and toxicity pose a significant environmental threat …