Conference Abstract Book

BAC2FOOD : Study and modelling of novel processing of foods to optimize nutritional functionality and bioaccessibility – The enginomic approach PI: Professor Dr. PETROS TAOUKIS 2nd Call for H.F.R.I. Research Projects for the Support of Faculty Members and Researchers (Project ID: 3591) P3: Bio-functional olive paste dips Shelf life - based on sensory deterioration (overall sensory acceptance) - the products, OPD 328 and OPDEnr at 20, 30, and 40 °C OPD : Olive paste dip enriched with by-products of tomato and olive oil processing & OPDEnr : Same base, further enriched with encapsulated bioactive compounds (BACs). Physicochemical, nutritional and quality properties of the developed olive paste 119 dip products, OPD and OPDEnr. Design, production and quality assessment of bio-functional olive paste dips using agro-food by-products