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Mahasneh ZMH, Abdelnour S, Ebrahim A, Almasodi AGS, Moustafa M, Alshaharni MO, Algopish U, Tellez-Isaias G, Abd El-Hack ME. Olive oil and its derivatives for promoting performance, health, and struggling thermal stress effects on broilers. Poult Sci 2024; 103:103348. [PMID: 38150829 PMCID: PMC10788279 DOI: 10.1016/j.psj.2023.103348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/23/2023] [Accepted: 11/30/2023] [Indexed: 12/29/2023] Open
Abstract
Olive oil (OL) production is the most significant agro-industrial business and has a high impact on the economy of numerous Mediterranean countries. However, OL extraction results in massive amounts of byproducts, including a solid residue (olive cake or olive pomace) and an aqueous stage (olive mill wastewater), which have serious environmental effects due to their hazardous nature and excessive organic content. Despite these byproducts causing environmental pollution, they can be applied for animal feeding. According to the literature, OL or its derivatives have been used to promote broiler performance, feed utilization, and health status in broilers as growth promoters or protein sources. Furthermore, using OL and its derivatives could improve heat resistance in stressed broilers via struggling thermal stress effects. In this framework, we highlighted the use of OL and its byproducts in broiler feeding to promote performance and health status. Additionally, the role of these byproducts and OL in combating thermal stress is investigated for sustainable strategy and promoting circular economy in broiler industry.
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Affiliation(s)
- Zeinab M H Mahasneh
- Department of Animal Production, School of Agriculture, the University of Jordan, Amman 11942, Jordan
| | - Sameh Abdelnour
- Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
| | - Alia Ebrahim
- Jiangsu Key Laboratory for Microbes and Genomics, School of Life Sciences, Nanjing Normal University, Nanjing 210023, China
| | - Abeer G S Almasodi
- Food Science Department, College of Science, Taif University, Branch of the College at Turbah, Turbah, Saudi Arabia
| | - Mahmoud Moustafa
- Department of Biology, College of Science, King Khalid University, Abha, Kingdom of Saudi Arabia
| | - Mohammed O Alshaharni
- Department of Biology, College of Science, King Khalid University, Abha, Kingdom of Saudi Arabia
| | - Uthman Algopish
- Department of Biology, College of Science, King Khalid University, Abha, Kingdom of Saudi Arabia
| | - Guillermo Tellez-Isaias
- Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72701, USA
| | - Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Sousa MM, Ferreira DM, Machado S, Lobo JC, Costa ASG, Palmeira JD, Nunes MA, Alves RC, Ferreira H, Oliveira MBPP. Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste. Molecules 2023; 28:molecules28062876. [PMID: 36985848 PMCID: PMC10059073 DOI: 10.3390/molecules28062876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/12/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on the nutritional quality, chemical composition, and efficiency on control/elimination of natural microbial load of olive pomace paste was ascertained. The treatments significantly impacted the contents of ash, fat, vitamin E, phenolics (including hydroxytyrosol), flavonoids, and antioxidant activity, but not the fatty acids profile. The binomial 88 °C/15 s showed the greatest potential since it better preserved the phytochemical and antioxidant properties as well as the protein and fiber contents. This binomial is also faster and easy to be implemented at an industrial level, allowing the obtention of a safe functional ingredient to satisfy consumers' demands for novel sustainable products, simultaneously, responding to food safety and food security concerns.
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Affiliation(s)
- Maria Manuela Sousa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Diana Melo Ferreira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Susana Machado
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Joana C Lobo
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Josman D Palmeira
- REQUIMTE/UCIBIO-i4HB, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Maria Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Helena Ferreira
- REQUIMTE/UCIBIO-i4HB, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
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3
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Ribeiro TB, Oliveira A, Coelho M, Veiga M, Costa EM, Silva S, Nunes J, Vicente AA, Pintado M. Are olive pomace powders a safe source of bioactives and nutrients? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1963-1978. [PMID: 32914435 DOI: 10.1002/jsfa.10812] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 07/22/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The olive oil industry generates significant amounts of semi-solid wastes, namely olive pomace. Olive pomace is a by-product rich in high-value compounds (e.g. dietary fibre, unsaturated fatty acids, polyphenols) widely explored to obtain new food ingredients. However, conventional extraction methods frequently use organic solvents, while novel eco-friendly techniques have high operational costs. The development of powdered products without any extraction step has been proposed as a more feasible and sustainable approach. RESULTS The present study fractionated and valorized the liquid and pulp fraction of olive pomace obtaining two stable and safe powdered ingredients, namely a liquid-enriched powder (LOPP) and a pulp-enriched powder (POPP). These powders were characterized chemically, and their bioactivity was assessed. LOPP exhibited a significant amount of mannitol (141 g kg-1 ), potassium (54 g kg-1 ) and hydroxytyrosol derivatives (5 mg g-1 ). POPP exhibited a high amount of dietary fibre (620 g kg-1 ) associated with a significant amount of bound phenolics (7.41 mg GAE g-1 fibre DW) with substantial antioxidant activity. POPP also contained an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a reasonable source of protein (12%). Their functional properties (solubility, water-holding and oil-holding capacity), antioxidant capacity and antimicrobial activity were also assessed, and their biological safety was verified. CONCLUSIONS The development of olive pomace powders for application in the food industry could be a suitable strategy to add value to olive pomace and obtain safe multifunctional ingredients with higher health-promoting effects than dietary fibre and polyphenols. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tânia Bragança Ribeiro
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
- Association BLC3, Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Portugal
| | - Ana Oliveira
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Marta Coelho
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Mariana Veiga
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Eduardo M Costa
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Sara Silva
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - João Nunes
- Association BLC3, Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
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Difonzo G, Troilo M, Squeo G, Pasqualone A, Caponio F. Functional compounds from olive pomace to obtain high-added value foods - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:15-26. [PMID: 32388855 DOI: 10.1002/jsfa.10478] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 04/25/2020] [Accepted: 05/09/2020] [Indexed: 06/11/2023]
Abstract
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 high value-added foods and, consequently, to foster the sustainability of the olive-oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic-rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value-added healthy foods and / or to extend their shelf-life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace-derived functional compounds in improving nutritional value, quality, and / or the shelf-life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Marica Troilo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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Applications of Nonconventional Green Extraction Technologies in Process Industries: Challenges, Limitations and Perspectives. SUSTAINABILITY 2020. [DOI: 10.3390/su12135244] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
This study reviewed five different nonconventional technologies which are aligned with green concepts of product recovery from raw materials on industrial scale, with minimal energy consumption and chemical use. Namely, this study reviewed supercritical fluid extraction (SCFE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE), ultrasound extraction (UAE) and pulsed electric fields extraction (PEFE). This paper provides an overview of relevant innovative work done in process industries on different plant matrices for functional value-added compounds and byproduct production. A comparison of the five extraction methods showed the supercritical CO2 (SC-CO2) process to be more reliable despite some limitations and challenges in terms of extraction yield and solubility of some bioactive compounds when applied in processing industries. However, these challenges can be solved by using ionic liquids as a trainer or cosolvent to supercritical CO2 during the extraction process. The choice of ionic liquid over organic solvents used to enhance extraction yield and solubility is based on properties such as hydrophobicity, polarity and selectivity in addition to a safe environment.
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6
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Cortes L, Pérez‐Won M, Lemus‐Mondaca R, Giovagnoli‐Vicuna C, Uribe E. Quality properties and mathematical modeling of vinasse films obtained under different conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lionel Cortes
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
| | - Mario Pérez‐Won
- Departamento de Ingeniería en Alimentos Universidad del Bío‐Bío Chillán Chile
| | - Roberto Lemus‐Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química Facultad de Ciencias Químicas y Farmacéuticas Universidad de Chile IndependenciaSantiago Chile
| | | | - Elsa Uribe
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Instituto de Investigación Multidisciplinario en Ciencia y TecnologíaUniversidad de La Serena La Serena Chile
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7
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Lemus-Mondaca R, Zambra C, Rosales C. Computational modelling and energy consumption of turbulent 3D drying process of olive-waste cake. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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8
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Antónia Nunes M, Costa ASG, Bessada S, Santos J, Puga H, Alves RC, Freitas V, Oliveira MBPP. Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 644:229-236. [PMID: 29981971 DOI: 10.1016/j.scitotenv.2018.06.350] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 06/20/2018] [Accepted: 06/28/2018] [Indexed: 05/19/2023]
Abstract
Olive pomace is a major output of olive oil processing. This by-product is a valuable source of bioactive compounds with well-recognized benefits for human health and well-being. In this work, the proximate composition and the profiles of vitamin E (HPLC-DAD-FLD), fatty acids (GC-FID) and phenolics (HPLC-DAD-FL/MSn) were determined. Additionally, a sustainable process for antioxidants extraction - Multi-frequency Multimode Modulated (MMM) ultrasonic technique - was compared to a conventional solid-liquid extraction. The total phenolics content and antioxidant activity (ferric reducing antioxidant power and DPPH scavenging ability) of the extracts were analysed to assess the efficacy of both extraction methodologies. The vitamin E profile of the olive pomace comprised the vitamers α-tocopherol, β-tocopherol, α-tocotrienol and γ-tocopherol. α-Tocopherol was the major form (2.63 mg/100 g), while the other vitamers were present in amounts lower than 0.1 mg/100 g. The lipid fraction was especially rich in oleic acid (75%), followed by palmitic (10%), linoleic (9%), and stearic (3%) acids. Hydroxytyrosol and comsegoloside represented ≈79% of the total phenolics present in olive pomace. Hydroxytyrosol content was 83.6 mg/100 g, while tyrosol was present in lower amounts (3.4 mg/100 g). Concerning the antioxidants extraction, the MMM technique allowed a faster and higher recovery (p < 0.05) of the compounds, compared to the conventional solid-liquid extraction. By this way, it seems to be a very promising eco-friendly and effective methodology to extract antioxidants from this and other matrices.
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Affiliation(s)
- M Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal
| | - Sílvia Bessada
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal
| | - Joana Santos
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal
| | - Helder Puga
- Centre for Micro-Electro Mechanical Systems, University of Minho, 4800-058 Guimarães, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal.
| | - Vitor Freitas
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of, Sciences, University of Porto, R. Campo Alegre s/n, 4169-007 Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal
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9
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Chanioti S, Tzia C. Processing Parameters on the Extraction of Olive Pomace Oil and Its Bioactive Compounds: A Kinetic and Thermodynamic Study. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sofia Chanioti
- Laboratory of Food Chemistry and Technology, School of Chemical EngineeringNational Technical University of Athens 9 Iroon Polytechniou St, 15780 Zografou Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical EngineeringNational Technical University of Athens 9 Iroon Polytechniou St, 15780 Zografou Greece
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10
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Santos J, Alvarez-Ortí M, Sena-Moreno E, Rabadán A, Pardo JE, Beatriz Pp Oliveira M. Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1813-1820. [PMID: 28873230 DOI: 10.1002/jsfa.8657] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/09/2017] [Accepted: 08/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). RESULTS All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. CONCLUSION Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Joana Santos
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Manuel Alvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain
| | - Estela Sena-Moreno
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain
| | - Adrián Rabadán
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain
| | - José E Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Albacete, Spain
| | - M Beatriz Pp Oliveira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Ferrer P, García-Rebollar P, Cerisuelo A, Ibáñez M, Rodríguez C, Calvet S, De Blas C. Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2017.12.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Zhou S, Zhu Z, Sun DW, Xu Z, Zhang Z, Wang QJ. Effects of different cooling methods on the carbon footprint of cooked rice. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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López J, Vega-Gálvez A, Rodríguez A, Uribe E, Díaz P. Vacuum drying of Chilean murta (Ugni molinaeTurcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jéssica López
- Department of Food Engineering, Facultad de Ingeniería; Universidad de La Serena; La Serena Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering, Facultad de Ingeniería; Universidad de La Serena; La Serena Chile
| | - Angela Rodríguez
- Department of Food Engineering, Facultad de Ingeniería; Universidad de La Serena; La Serena Chile
| | - Elsa Uribe
- Department of Food Engineering, Facultad de Ingeniería; Universidad de La Serena; La Serena Chile
| | - Pilar Díaz
- Department of Food Engineering, Facultad de Ingeniería; Universidad de La Serena; La Serena Chile
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Quispe-Fuentes I, Vega-Gálvez A, Vásquez V, Uribe E, Astudillo S. Mathematical modeling and quality properties of a dehydrated native Chilean berry. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12499] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Issis Quispe-Fuentes
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Valeria Vásquez
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Elsa Uribe
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Sebastián Astudillo
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
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15
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Nunes MA, Pimentel FB, Costa AS, Alves RC, Oliveira MBP. Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.016] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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16
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17
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Uribe E, Pasten A, Lemus-Mondaca R, Vega-Gálvez A, Quispe-Fuentes I, Ortiz J, Di Scala K. Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes. J Food Biochem 2015. [DOI: 10.1111/jfbc.12120] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- E. Uribe
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
| | - A. Pasten
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
| | - R. Lemus-Mondaca
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
| | - A. Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
- Centro de Estudios Avanzados en Zonas Áridas (CEAZA); La Serena Chile
| | - I. Quispe-Fuentes
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
| | - J. Ortiz
- Department of Food Science and Chemical Technology; Universidad de Chile; Santiago Chile
| | - K. Di Scala
- Food Engineering Research Group; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Av. Juan B. Justo 4302 Mar del Plata 7600 Argentina
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
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