Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

Innovative Food Science and Emerging Technologies

Volumn 35, Issue , 2016, Pages 139-148

  Nunes, M Antónia ^a   Pimentel, Filipa B ^a   Costa, Anabela S G ^a   Alves, Rita C ^a   Oliveira, M Beatriz P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Bioactive compounds; By products; Food industry; Olive

Indexed keywords

BYPRODUCTS; FOOD ADDITIVES; FOOD PRODUCTS; OILS AND FATS; OLIVE OIL;

BIOACTIVE COMPOUNDS; CHEMICAL CHARACTERIZATION; ENVIRONMENTAL CONSTRAINTS; ENVIRONMENTAL PROBLEMS; FOOD INDUSTRIES; NUTRITIONAL PROFILES; OLIVE; TECHNOLOGICAL PROPERTIES;

FUNCTIONAL FOOD;

EID: 84966348893     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.04.016     Document Type: Review

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