Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Patricia Dahdah"'
Autor:
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
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 Semidana, by incorporating them into the formulation of functiona
Externí odkaz:
https://doaj.org/article/2662c2ca6d02467aa8013b2eda33926f
Autor:
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun, Antonio Piga
Publikováno v:
Foods, Vol 13, Iss 3, p 478 (2024)
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 receiving attention for its potential as a functional compound in foo
Externí odkaz:
https://doaj.org/article/f40b5af4c78c4aa1998a7b35a32440d4
Autor:
Layal Karam, Fatma Ghonim, Patricia Dahdah, Grace Attieh, Shama Al-Ahmad, Salma Ghonim, Tareq Osaili
Publikováno v:
Foods, Vol 12, Iss 15, p 2947 (2023)
Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and
Externí odkaz:
https://doaj.org/article/c3b34352c3f14dd88a5572081f671723
Publikováno v:
Health Information Management. 27:31-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5d58108ea28ead1e177d7591efd8d77
https://doi.org/10.1177/183335839702700110
https://doi.org/10.1177/183335839702700110