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) P1: Raw material valorized 10 Olive pomace fromManaki var. It consisted of olive peels, flesh and pits and contained a residual moisture of 45% w/w and a residual oil content of 7.4%w/w (d.w.). Tomato pomace from tomato hybrid Heinz 3402 The material consists of approximately 89% w/w peel and flesh and 11% w/w seeds (d.w.). The initial moisture content 88% w/w. Fish discards from European sea bass ( Dicentrarchus labrax ) filleting procedure The material consisted of heads, gills, fins, bones, as well as discarded pieces of the above species, with an initial moisture content of 70% w/w by weight and an oil content of 47.5%w/w.