Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization
NA Sagar, S Pareek, S Sharma… - … reviews in food …, 2018 - Wiley Online Library
Fruits and vegetables are the most utilized commodities among all horticultural crops. They
are consumed raw, minimally processed, as well as processed, due to their nutrients and …
are consumed raw, minimally processed, as well as processed, due to their nutrients and …
Natural antioxidants from residual sources
The growing interest in the substitution of synthetic food antioxidants by natural ones has
fostered research on vegetable sources and the screening of raw materials for identifying …
fostered research on vegetable sources and the screening of raw materials for identifying …
By-products of plant food processing as a source of functional compounds—recent developments
There is a rapidly growing body of literature covering the role of plant secondary metabolites
in food and their potential effects on human health. Furthermore, consumers are increasingly …
in food and their potential effects on human health. Furthermore, consumers are increasingly …
Olive mill wastes: Biochemical characterizations and valorization strategies
The olive mill waste generated from olive oil extraction is a major environmental issue,
particularly in Mediterranean areas. The extraction of olive oil is achieved through …
particularly in Mediterranean areas. The extraction of olive oil is achieved through …
Comparison of extracts prepared from plant by-products using different solvents and extraction time
B Lapornik, M Prošek, AG Wondra - Journal of food engineering, 2005 - Elsevier
By-products obtained after red fruit processing still contain large amounts of polyphenols,
especially anthocyanins which act as antioxidants. The effect of solvent and extraction time …
especially anthocyanins which act as antioxidants. The effect of solvent and extraction time …
Antioxidant and other biological activities of phenols from olives and olive oil
F Visioli, A Poli, C Gall - Medicinal research reviews, 2002 - Wiley Online Library
Olive oil is the principal source of fats in the Mediterranean diet, which has been associated
with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds …
with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds …
Major phenolic compounds in olive oil: metabolism and health effects
KL Tuck, PJ Hayball - The Journal of nutritional biochemistry, 2002 - Elsevier
It has been postulated that the components in olive oil in the Mediterranean diet, a diet
which is largely vegetarian in nature, can contribute to the lower incidence of coronary heart …
which is largely vegetarian in nature, can contribute to the lower incidence of coronary heart …
[BOOK][B] Olive oil: chemistry and technology
D Boskou - 2006 - taylorfrancis.com
A staple food for thousands of years in the Mediterranean region, olive oil is now becoming
popular all over the world. Olive oil has several unique characteristics that set it apart from …
popular all over the world. Olive oil has several unique characteristics that set it apart from …
Olive processing waste management: literature review and patent survey
M Niaounakis, CP Halvadakis - 2006 - books.google.com
Olive Processing Waste Management contains a comprehensive review of literature and
patent survey concerning olive processing waste. Over 1,000 citations are presented …
patent survey concerning olive processing waste. Over 1,000 citations are presented …
Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants
Thirty-six different extracts of six herbs and aromatic plants (fennel, common melilot, milfoil,
lavandin cv. Super, spike lavender, and tarragon) were evaluated for their radical …
lavandin cv. Super, spike lavender, and tarragon) were evaluated for their radical …