Valorization of olive by-products: Innovative strategies for their production, treatment and characterization
CD Calvano, A Tamborrino - Foods, 2022 - mdpi.com
Foods | Free Full-Text | Valorization of Olive By-Products: Innovative Strategies for Their
Production, Treatment and Characterization Next Article in Journal Bio-Mapping Indicators …
Production, Treatment and Characterization Next Article in Journal Bio-Mapping Indicators …
[HTML][HTML] Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization
J Paié-Ribeiro, F Baptista, MJ Gomes, A Teixeira… - Antioxidants, 2024 - mdpi.com
The olive oil industry generates large volumes of by-products, creating notable
environmental and economic concerns. Among these, olive cake (OC)—a primary by …
environmental and economic concerns. Among these, olive cake (OC)—a primary by …
Impact of including two types of destoned olive cakes in pigs' diets on fecal bacterial composition and study of the relationship between fecal microbiota, feed …
D Belloumi, P García-Rebollar, S Calvet… - Frontiers in …, 2024 - frontiersin.org
The microbial population in the pig's gastrointestinal tract can be influenced by incorporating
fibrous by-products into the diets. This study investigated the impact of including two types of …
fibrous by-products into the diets. This study investigated the impact of including two types of …
Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured “cachaço” of Bísaro pig
The purpose of the present study was to characterize the dry-cured loin and dry-cured
“cachaço” of Bísaro pork and evaluate the effect of the inclusion of olive cake in the animals' …
“cachaço” of Bísaro pork and evaluate the effect of the inclusion of olive cake in the animals' …
Compostos bioativos presentes no azeite de oliva e seus subprodutos: revisão bibliográfica
C Basso, GC Uliana, NSPS Richards - Research, Society and …, 2022 - rsdjournal.org
The objective of the study was to investigate what is being questioned by renowned
researchers from all over the world, that is, to speculate on the countries that publish the …
researchers from all over the world, that is, to speculate on the countries that publish the …
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory …
This study was conducted to determine the effects of different types of olive cake in the basal
diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin …
diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin …
Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “ …
A Leite, L Vasconcelos, I Ferreira, R Domínguez… - 2023 - preprints.org
This study was conducted to determine the effect of different types of olive cake (five
treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics …
treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics …
[引用][C] Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured
AI Silva Leite, L Vasconcelos, I Ferreira… - Applied …, 2023 - Applied Sciences