Abstract
Olive oil byproducts are a low cost source for improving fatty by
reducing the content of medium chain saturated fatty acids (FA),
which have a hypercholesterolemia effect, and increase the fatty acids
considered beneficial, such as polyunsaturated FA. This can be done
simultaneously reducing the cost of animal feed. This strategy will
additionally increase the value of olive oil byproducts that are
currently
either an environmental problem, or have a low value use (energy or
fertilizer). Additionally, research should be done in the analysis of
dairy
processed products (cheese, yogurts, etc.) in order to test the quality
not only from the cardiovascular point of view but also from flavor and
other market qualities.
Opportunities for the #Bioeconomy of #Olive Oil Byproducts by J Berbel in BJSTR
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