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: Conventional extraction methodology 12 By-product Extraction time Solvent concentration (% v/v) Solid to liquid ratio Olive pomace (fixed bed extraction) 2 h 20 40 100 (MeOH) H 2 O 1/10 Tomato pomace (skin & seeds) (fixed bed extraction) 2 h 100 (AcOEt) 1/46 Fish discards (Soxhlet) 6 h 100 (EtOH) 1/30