Background A large amount of wastes and by-products are generated during olive oil
production process. Traditionally, these products have been considered as a problem …

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that
to make it unique and a basic component of the Mediterranean diet. The importance of VOO …

Olive Processing Waste Management contains a comprehensive review of literature and
patent survey concerning olive processing waste. Over 1,000 citations are presented …

The vast and ever-growing amount of agricultural and food wastes has become a major
concern throughout the whole world. Therefore, strategies for their processing and value …

Biophenols have attracted increasing attention during the past few years due to their
biological activities and natural abundance and are potential targets for the food and …

With currently more than nine million hectares, olive tree cultivation has spread worldwide,
table olives and olive oil as the main products. Moreover, a number of by-products and …

Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro
(Portugal) were analysed by reverse phase HPLC with diode array detection and mass …

In recent years, a remarkable increase in olive oil consumption has occurred worldwide,
favoured by its organoleptic properties and the growing awareness of its health benefits …

The Mediterranean diet appears to be associated with a reduced risk of several chronic
diseases including cancer and cardiovascular and Alzheimer's diseases. Olive products …

Abstract 'Sikitita'is a new olive cultivar developed in Spain by crossing the cultivars
'Picual'and 'Arbequina'. The phenolic fraction of olive leaves (Olea europaea L.), is …