Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract

Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract

ABSTRACT The increased demand of consumers for healthy foods has generated interest among researchers and food producers in developing functional foods. Olive pomace (OP) can be used to obtain high‐added value products, being a valuable source of phenols. The aim of the study was to assess the influ...

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Bibliographic Details
Main Authors: Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo
Format: Article
Language:English
Published: Wiley 2025-07-01
Series:Food Frontiers
Subjects:
fresh pasta
functional foods
microencapsulation
olive pomace extracts
polyphenols
sensory properties
Online Access:https://doi.org/10.1002/fft2.70047
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https://doi.org/10.1002/fft2.70047

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