Improving stability of frying oils and food quality with addition of dried olive mill wastewater

Improving stability of frying oils and food quality with addition of dried olive mill wastewater

Abstract The olive oil industry in Mediterranean countries generates large quantities of waste, recognized as a cheap source of valuable compounds. This study evaluated the antioxidant properties, nutritional value and antimicrobial activity of dried olive mill wastewater (OMWW) and its effect on ve...

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Bibliographic Details
Main Authors: Rokaya H. Jeba, Hanaa M. Hemada, Abdel Aziz Nadir, Mohamed E. Mansour
Format: Article
Language:English
Published: Nature Portfolio 2025-05-01
Series:npj Science of Food
Online Access:https://doi.org/10.1038/s41538-025-00430-x
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