TY  - JOUR
AU  - Calvo Garrido, Lourdes
AU  - Tirado Armesto, Diego Felipe
AU  - Fuente, Esther de la
AU  - Calvo Garrido, María Lourdes
PY  - 2019
DO  - 10.1016/j.jfoodeng.2019.07.030
SN  - 0260-8774
UR  - https://hdl.handle.net/20.500.14352/12895
T2  - Journal of Food Engineering
AB  - Alperujo, the solid-liquid waste generated by the current two-phase method of olive oil extraction, was dried,milled and treated with supercritical carbon dioxide (sc-CO2) to obtain a hydroxytyrosol (HT)-rich oil. At first,extraction rates were...
LA  - eng
M2  - 409
PB  - Elsevier
KW  - Olive oil
KW  - Supercritical extraction
KW  - Antioxidant capacity
KW  - Total phenol content
KW  - Food-grade ingredient
TI  - A selective extraction of hydroxytyrosol rich olive oil from alperujo
TY  - journal article
ER  -