Exploitation of Black Olive (<i>Olea europaea</i> L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Exploitation of Black Olive (<i>Olea europaea</i> L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (<i>Olea europaea</i> L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then,...

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Bibliographic Details
Main Authors: Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
antioxidant capacity
olive oil by-product
shelf life
bread-making
wholemeal bread
volatilome
Online Access:https://www.mdpi.com/2304-8158/13/3/460

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