Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketa...

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Bibliographic Details
Main Author:	Fereshteh Safarzadeh Markhali
Format:	Article
Language:	English
Published:	MDPI AG 2021-05-01
Series:	Processes
Subjects:	processing phenolics olive oil products olive mill by-products sustainability extraction
Online Access:	https://www.mdpi.com/2227-9717/9/6/953

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