Total and sustainable valorisation of olive pomace using a fractionation approach

Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fr...

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Veröffentlicht in:	Applied sciences 2020, Vol.10 (19)
Hauptverfasser:	Ribeiro, Tânia B., Oliveira, Ana L., Costa, Cristina, Nunes, João, Vicente, A. A., Pintado, Manuela
Format:	Artikel
Sprache:	eng
Schlagworte:	food ingredients fractionation hydroxytyrosol olive pomace Science & Technology solid biofuel valorisation
Online-Zugang:	Volltext
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