Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity

Published 2017 View Full Article

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Title
Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity
Authors
Keywords
Olive pomace oil, Ultrasound assisted extraction, Unsaponifiable matter, Total phenols content, Antioxidant activity, Response surface methodology
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 79, Issue -, Pages 178-189
Publisher
Elsevier BV
Online
2017-01-13
DOI
10.1016/j.lwt.2017.01.029

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