Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

Autor: María Dolores Álvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades

Publikováno v: Foods, Vol 13, Iss 4, p 603 (2024)

Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the perfor

Externí odkaz: https://doaj.org/article/8568d25f9fcd40cea423f7ccc0684e16

DEVELOPMENT AND SUBSTANTIATION OF THE TECHNOLOGY FOR PRODUCING STRUCTURED OLIVES CONTAINING THE ENCAPSULATED OLIVE OIL

Autor: Nataliya Grynchenko, Yevgen Pyvovarov, Galyna Stepankova, Olga Tishchenko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 14-24 (2019)

The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belong

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c579b6e0821627eebe6466ae94656de1
https://zenodo.org/record/3464846

Розробка та обгрунтування технології виробництва оливки структурованої з внутрішнім умістом олії оливкової капсульованої

Autor: Tishchenko, Olga, Pyvovarov, Yevgen, Grynchenko, Nataliya, Stepankova, Galyna

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (100) (2019): Technology and Equipment of Food Production; 14-24
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (100) (2019): Технологии и оборудование пищевых производств; 14-24
Східно-Європейський журнал передових технологій; Том 4, № 11 (100) (2019): Технології та обладнання харчових виробництв; 14-24

The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belong

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::5ff3c519ed47f25b407efa0f4be4e180
http://journals.uran.ua/eejet/article/view/174190