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.

Gozzi G., P.F. (2019). Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds. Novi Sad : Milivoj Radojčin, Ivan Pavkov.

Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds

Gozzi G.
Primo
;
Patrignani F.
Secondo
;
Lanciotti R.
Penultimo
;
Vannini L.
Ultimo
2019

Abstract

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.
2019
6th International Conference Sustainable Postharvest and Food Technologies INOPTEP 2019 and 21th National Conference Processing and Energy in Agriculture PTEP 2019 - Book of Abstract
63
63
Gozzi G., P.F. (2019). Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds. Novi Sad : Milivoj Radojčin, Ivan Pavkov.
Gozzi G., Patrignani F., Lanciotti R., Vannini L.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/797548
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