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dc.contributor.author
Uribe, Elsa
dc.contributor.author
Lemus Mondaca, Roberto
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Vega Gálvez, Antonio
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Lopez, Lorena A.
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Pereira, Karina
dc.contributor.author
López, Jessica
dc.contributor.author
Ah-Hen, Kong
dc.contributor.author
Di Scala, Karina Cecilia
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dc.date.available
2017-09-26T16:57:02Z
dc.date.issued
2013-02
dc.identifier.citation
Uribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Lopez, Lorena A.; Pereira, Karina; et al.; Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity; Springer; Food and Bioprocess Technology; 6; 5; 2-2013; 1207-1217
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/25125
dc.description.abstract
Olive cake, a by-product of the olive oil industry, was characterised through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated. A comparison of fresh and dehydrated olive cake showed that drying led mainly to denaturation of crude protein. Crude fibre content showed a slight increase during drying and may have undergone some alterations in its structure due to Maillard reactions. Fatty acid analysis revealed that olive cake was especially rich in oleic acid and fatty acid composition did not significantly change during drying. Ash content also showed a slight variation but may be considered as practically unchanged. Potassium and sodium were respectively the most and the least abundant minerals found in olive cake. Total phenolic content showed a direct relationship to DPPH radical scavenging activity. Overall antioxidant activity, highest in fresh olive cake, was affected by air drying temperatures being more evident at 90 °C. Vitamin E showed an increasing trend at all drying temperatures. According to this investigation, convective dehydration can lead not only to a dried olive cake that can be used as a material for many processing industries (e.g. food and cosmetic) but also can contribute to minimize the environmental impacts of this agro-industrial waste.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Olive Cake
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Convective Dehydration
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Phenolic Compounds
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Dpph
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Antioxidant Activity
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Vitamin E
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-21T18:00:21Z
dc.journal.volume
6
dc.journal.number
5
dc.journal.pagination
1207-1217
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Uribe, Elsa. Universidad de la Serena; Chile
dc.description.fil
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile
dc.description.fil
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
dc.description.fil
Fil: Lopez, Lorena A.. Universidad de la Serena; Chile
dc.description.fil
Fil: Pereira, Karina. Universidad de Concepción; Chile
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Fil: López, Jessica. Universidad de la Serena; Chile
dc.description.fil
Fil: Ah-Hen, Kong. Universidad Austral de Chile; Chile
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Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food and Bioprocess Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-012-0802-0
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-012-0802-0
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