Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
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- 作者：Iria Muí ; ñ ; oa ; muino.iria@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Marí ; a Teresa Dí ; aza ; diaz.teresa@inia.es" class="auth_mail" title="E-mail the corresponding author ; Elizabeth Apeleob ; Cristina Pé ; rez-Santaescolá ; sticab ; Ana Rivas-Cañ ; edoa ; Concepció ; n Pé ; rezc ; Vicente Cañ ; equea ; Sara Lauzuricab ; Jesú ; s de la Fuenteb
- 关键词：Agriculture waste ; Valorization ; Polyphenols ; Food waste ; Meat shelf-life
- 刊名：Journal of Cleaner Production
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：140
- 期：part_P2
- 页码：924-932
- 全文大小：824 K
文摘
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An extract from olive oil waste (OE) was evaluated as a food natural antioxidant.
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OE prevented discolouration and oxidative processes in lamb patties.
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OE increased the shelf-life of lamb patties.
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This approach would be part of initiatives to reduce agri-food waste.