Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
Olive (Olea europaea L.) oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. In this work, the effects of temperature on drying kinetics and quality indexes of the olive-waste cake during con...
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| Auteurs principaux: | , , , , , , |
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| Langue: | English |
| Publié: |
Instituto de Investigaciones Agropecuarias, INIA
2014
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000300007 |
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