Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and
husk, derived during food processing. Due to their overproduction and the lack of …

The management of industrial fruit by-products is important not only to decrease the volume
of food waste accumulated in the landfills but also to develop strategies through reuse with …

In a world with eminent scarcity of natural resources and increasing incidence of chronic
diseases related to unhealthy eating habits, the search for biologically active and …

Background In the last years, the consumption of olive oil has experienced a sharp rise due
to its organoleptic and healthy properties and with this the wastes and by-products derived …

Olive mill wastewater (OMW), produced during olive oil production, contains high levels of
salt contents, organic matter, suspended particles, and toxic chemicals (particularly …

Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

Background For modern food industry, sustainability of food processing is a major concern
coupled to the reduction of waste generation. Fruit and vegetable processing require of …

In recent years, a remarkable increase in olive oil consumption has occurred worldwide,
favoured by its organoleptic properties and the growing awareness of its health benefits …

Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable
source of functional compounds and has been exploited by several authors to formulate …

Olive oil is a characteristic product of Mediterranean countries, and its production is rapidly
expanding to many other regions due to the health benefits attributed to the consumption of …