Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. <i>Olea europaea</i> leaves and olive pomac...

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Bibliographic Details
Main Authors: Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro, José Manuel Lorenzo
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Antioxidants
Subjects:
oleupein
hydroxytyrosol
tyrosol
leaves
pomace
wastewater
Online Access:https://www.mdpi.com/2076-3921/9/11/1061

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