Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake

Paola Foti,Cinzia L. Randazzo,Mariateresa Russo,Rosa Di Sanzo,Flora V. Romeo,Antonio Scilimati,Morena Miciaccia,Maria Grazia Perrone,Cinzia Caggia

Food Research International（2023）

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摘要

•Fermentation as ‘green technology’ to generate high added-value products from by-products.•Pâté Olive Cake as a matrix potentially suitable for formulation of new functional foods.•Effect of fermentation on bioactive molecules, volatile organic and biological assays.

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关键词

microbial fermentation

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