Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion
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DOI: 10.1016/j.jfoodeng.2021.110476
Abstract: Abstract Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the… read more here.
Keywords: fibre; fibre hydroxytyrosol; antioxidant activity; incorporation olive ... See more keywords