Mediterranean countries are known for their high-quality olives and the production and
consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is …

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest.
The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and …

In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant
capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated …

The aim of this study was to investigate the effect of olive pomace flour (OPF) substitution
(5%, 7.5% and 10%) on the physicochemical, bioactive, textural, nutritional, thermal …

The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal
use. Despite the use of both Plantago psyllium and Plantago ovata products due to their …

The aim of the study was to investigate the effect of bread fortification with dry olive paste
flour (DOPF), coming from Cellina di Nardò cultivar. Specifically, sensory and nutritional …

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health
benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to …

In this study fortified pasta was prepared through the replacement of durum wheat semolina
with 0, 5 and 10 g/100 g of olive pomace (OP). OP was characterized by high total phenolic …

The current study is aimed at fortifying Barbari bread with different levels (TCo: 0, T5%: 5%,
T10%: 10%, and T15%: 15) of olive pomace dietary fiber (ODF) and investigating the quality …

The aim of the study was to investigate the effect of using various by-products (orange and
apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on …