Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant sourc...

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Bibliographic Details
Main Authors: Josman Dantas Palmeira, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, Helena M. N. Ferreira
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Fermentation
Subjects:
olive pomace paste
by-product valorization
fermentation
food security
Online Access:https://www.mdpi.com/2311-5637/9/5/442

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