A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding.
antioxidant features
olive mill wastewater
polyphenols
pudding
rheological properties
tara gum
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
08 Jan 2022
08 Jan 2022
Historique:
received:
09
11
2021
revised:
30
12
2021
accepted:
05
01
2022
entrez:
21
1
2022
pubmed:
22
1
2022
medline:
22
1
2022
Statut:
epublish
Résumé
Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and
Identifiants
pubmed: 35053891
pii: foods11020158
doi: 10.3390/foods11020158
pmc: PMC8774902
pii:
doi:
Types de publication
Journal Article
Langues
eng
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