| Autor: |
Gozzi G., Patrignani F., Lanciotti R., Vannini L. |
| Přispěvatelé: |
Mirko Babić, Milivoj Radojčin, Ivan Pavkov, Milivoj Radojčin, Krstan Kešelj, Gozzi G., Patrignani F., Lanciotti R., Vannini L. |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Popis: |
Italy is the second largest producer in the world of olive oil, preceded only by Spain. Although olive oil can be considered as a “green gold” all over the world, the treatment of its by-products is a critical aspect to cope with. Indeed, the polluting character of such by-product together with its high costs for an effective disposal strongly penalize the olive oil industry. In particular, 50 % of oil production costs depend on its waste disposal. In this context, the aim of this work was to evaluate a potential exploitation of olive pomace as a feedstock for the production of flavours of interest for the food industry. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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