Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a
limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present …

Advanced glycation end products (AGEs) are a diverse group of compounds formed
endogenously and exogenously due to non-enzymatic glycation of proteins and lipids …

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods,
such as frying and baking, and has been proved to be carcinogenic. Because of its potential …

Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …

As an alternative to traditional sensory analysis evaluation, machine olfaction represents a
valuable tool for detecting incipient defects caused by microorganisms. For this purpose …

Phenolic compounds from fruits and vegetables have shown antioxidant, anticancer, anti-
inflammatory, among other beneficial properties for human health. All these benefits have …

This study aimed to examine the prebiotic effect of Carao (Cassia grandis) pulp powder on
the probiotic characteristics of Lactobacillus acidophilus regarding the viability, enzymatic …

BACKGROUND Table olives are widely consumed in the Mediterranean diet, and several
typical Spanish and Portuguese varieties could potentially be used as such. In order to …

Recent advances in biotechnology have ensured that one of the main olive tree by-products
is olive leaf extract (OLE), a rich source in bioactive compounds. The aim of this work was to …

Table olive products can contribute to the nutritional intake of acrylamide; a compound
classified as a probable carcinogen. For an exposure evaluation of acrylamide the analysis …