Use of Olive Oil Industrial By-Product for Pasta Enrichment.

Lucia PadalinoIsabella D'AntuonoMiriana DuranteAmalia ConteAngela Cardinali Vito LinsalataGiovanni MitaAntonio F LogriecoMatteo Alessandro Del Nobile

Published in: Antioxidants (Basel, Switzerland) (2018)

The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

Keyphrases

wastewater treatment
heavy metals
fatty acid
risk assessment
mass spectrometry
climate change