High-value compounds from olive oil processing waste

Charis M. Galanakis; Aysun Yücetepe; Kadriye Nur Kasapoglu; Beraat Özçelik

doi:10.1201/9781315152493

High-value compounds from olive oil processing waste

Charis M. Galanakis, Aysun Yücetepe, Kadriye Nur Kasapoglu, Beraat Özçelik

Department of Food Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

8 Citations (Scopus)

Abstract

The cultivated olive (Olea europaea L.) is an evergreen, long-lived tree existing natively in the Mediterranean basin, accounting for more than 98% of the world’s cultivation: 9.55 out of 9.69 × 106 ha of recorded cultivated area (Food and Agriculture Organization, FAOSTAT, 2009). The fruits of olive tree (olives) are utilized for different purposes (i.e., olive oil, table olives, or both uses) depending on the cultivar.

Original language	English
Title of host publication	Edible Oils
Subtitle of host publication	Extraction, Processing, and Applications
Publisher	CRC Press
Pages	179-204
Number of pages	26
ISBN (Electronic)	9781498752107
ISBN (Print)	9781498752091
DOIs	https://doi.org/10.1201/9781315152493
Publication status	Published - 1 Jan 2017

Bibliographical note

Publisher Copyright:
© 2017 by Taylor & Francis Group, LLC.

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High-value compounds from olive oil processing waste

Abstract

Bibliographical note

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