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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 4
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Food Composition and Analysis

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Alessandra BendiniDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, U.O.S. Cesena (FC), Italy and
,
Giuseppe Di LecceDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, U.O.S. Cesena (FC), Italy and
,
Enrico ValliDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, U.O.S. Cesena (FC), Italy and Correspondence[email protected]
,
Sara BarbieriDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, U.O.S. Cesena (FC), Italy and
,
Federica TesiniDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, U.O.S. Cesena (FC), Italy and
&
Tullia Gallina ToschiDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, U.O.S. Cesena (FC), Italy and ;Food Waste Innovation Center, Alma Mater Studiorum, University of Bologna, Bologna, Italy
Pages 371-377 | Received 13 Oct 2014, Accepted 20 Mar 2015, Published online: 22 May 2015

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Anallely López-Yerena, Inés Domínguez-López, Mohamed M. Abuhabib, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt & Maria Pérez. (2023) Tomato wastes and by-products: upcoming sources of polyphenols and carotenoids for food, nutraceutical, and pharma applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Silvia Marzocchi, Maria Fiorenza Caboni & Federica Pasini. (2022) Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils. International Journal of Food Sciences and Nutrition 73:8, pages 1057-1066.
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L. CamanziB. BiondiL. CompagnoniG. Malorgio. (2020) 39. Assessing challenges and opportunities of industrial symbiosis in the agro-food sector: evidence from the ‘Food crossing district’ project in Emilia-Romagna. 39. Assessing challenges and opportunities of industrial symbiosis in the agro-food sector: evidence from the ‘Food crossing district’ project in Emilia-Romagna.
Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2020) Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion. Food Research International 130, pages 108987.
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Giuseppe Fregapane, Eduardo Guisantes-Batan, Rosa M. Ojeda-Amador & María Desamparados Salvador. (2020) Development of functional edible oils enriched with pistachio and walnut phenolic extracts. Food Chemistry 310, pages 125917.
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Ekaterina V. Kirpichenkova, A. A. Korolev, E. I. Nikitenko, E. L. Denisova, R. N. Fetisov, E. S. Petrova & E. A. Fanda. (2020) THE STUDY OF LYCOPENE CONTENT IN THE DIET BY VARIOUS ASSESSMENT METHODS. Hygiene and sanitation 99:2, pages 182-186.
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Mohamed El Yamani, El Hassan Sakar, Abdelali Boussakouran & Yahia Rharrabti. (2020) Activity of two natural additives in improving the stability of virgin olive oil quality during storage. OCL 27, pages 44.
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Ayse Sevgili & Osman Erkmen. (2019) Improved Lycopene Production from Different Substrates by Mated Fermentation of Blakeslea Trispora. Foods 8:4, pages 120.
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Katalin Szabo, Adriana-Florinela Cătoi & Dan Cristian Vodnar. (2018) Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. Plant Foods for Human Nutrition 73:4, pages 268-277.
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Yousra Abid, Samia Azabou, Mourad Jridi, Ibtihel Khemakhem, Mohamed Bouaziz & Hamadi Attia. (2017) Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Food Chemistry 233, pages 476-482.
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Hasnia Benmoussa, Asma Farhat, Walid Elfalleh, Ilona Di Maio, Maurizio Servili & Mehrez Romdhane. (2017) A Rapid Application to Flavor the Olive Oil with Dried Rosmarinus officinalis L. Leaves: Microwave-Assisted Maceration . Journal of Food Processing and Preservation 41:3, pages e12885.
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María Benito de Valle-Prieto, Jonathan Delgado-Adámez, Ma Victoria Gil, Sara Martillanes, Ma Nieves Franco & Daniel Martín-Vertedor. (2017) Virgin Olive Oil Enriched with Lutein-Zeaxanthin from <i>Spinacia oleracea</i>. Journal of Oleo Science 66:5, pages 463-468.
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Beatriz Almeida, Enrico Valli, Alessandra Bendini & Tullia Gallina Toschi. (2016) Semi‐industrial ultrasound‐assisted virgin olive oil extraction: Impact on quality. European Journal of Lipid Science and Technology 119:1, pages 1600230.
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