Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

Nowadays<b>, </b>food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg<sup>−1</sup>) from olive leaves (O...

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Bibliographic Details
Main Authors: Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
breadsticks
gluten-free
olive oil by-products
antioxidants
oxidation stability
Online Access:https://www.mdpi.com/2304-8158/10/5/923

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