id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1011	Galitsopoulou, Avgoustina; Salepi, Chrisa; Karagianni, Foteini	Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties	2022		.htm	text/html	755	24	25	Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 11 (2022): November 2022 / Research Articles Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties Authors Avgoustina Galitsopoulou Dr. Avgoustina Galitsopoulou, Head of Research and Development Department http://orcid.org/0000-0003-2912-9003 Chrisa Salepi Foteini Karagianni DOI: https://doi.org/10.31989/ffhd.v12i10.1011 Abstract Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.	cache/ffhd-1011.htm	txt/ffhd-1011.txt