{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T15:29:32Z","timestamp":1774020572281,"version":"3.50.1"},"reference-count":58,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,16]],"date-time":"2024-09-16T00:00:00Z","timestamp":1726444800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portuguese national funds (FCT\/MCTES, Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia\/Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an ingredient in pasta. The changes in the nutritional composition and consumer acceptance were assessed, aiming to scale up the production. OP contains dietary fibre (55%), fat (9%), \u03b1-tocopherol (43 mg\/kg), and oleic acid (76%) after moisture elimination. For that, the following two drying procedures were tested: 40 \u00b0C for 48 h (OP40) and 70 \u00b0C for 24 h (OP70). Both samples were sieved to remove the stone pieces. Drying at 70 \u00b0C (OP70) was the fastest method, revealed a better nutritional profile than OP40, and was the product selected for the incorporation into the pasta. The enriched pasta, containing 7.5% of OP70, was compared to a control. It showed an improved nutritional value with higher contents of fat, ash, fibre, vitamin E, oleic acid, phenolics, and flavonoids, a composition related to potential health benefits. Consumers appreciated the appearance, colour, shine, and aroma of the obtained pasta, making it a prototype with commercial viability. However, several improvements need to be implemented, namely, at the textural levels. Corrective actions, such as the optimisation of the amount of incorporated OP, the use of other ingredients for flavour masking, and textural adjustments, are advisable, thereby making this product more appealing and accepted by a larger number of consumers. This prototype can be a good approach for the circular economy, environmental sustainability, and food security.<\/jats:p>","DOI":"10.3390\/foods13182933","type":"journal-article","created":{"date-parts":[[2024,9,16]],"date-time":"2024-09-16T10:56:57Z","timestamp":1726484217000},"page":"2933","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0774-2168","authenticated-orcid":false,"given":"Diana Melo","family":"Ferreira","sequence":"first","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"}]},{"given":"B\u00e1rbara C. C.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8042-8642","authenticated-orcid":false,"given":"Carla","family":"Barbosa","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"},{"name":"CISAS\/IPVC, Polytechnic Institute of Viana do Castelo, Avenue of Atlantic, 4900-348 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-935X","authenticated-orcid":false,"given":"Anabela S. G.","family":"Costa","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9383-3663","authenticated-orcid":false,"given":"Maria Ant\u00f3nia","family":"Nunes","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"Maria Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5053-513X","authenticated-orcid":false,"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,16]]},"reference":[{"key":"ref_1","unstructured":"FAO (2017). The Future of Food and Agriculture\u2014Trends and Challenges, FAO."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.ifset.2016.04.016","article-title":"Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints","volume":"35","author":"Nunes","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Nunes, M.A., Palmeira, J.D., Melo, D., Machado, S., Lobo, J.C., Costa, A.S.G., Alves, R.C., Ferreira, H., and Oliveira, M.B.P.P. (2021). Chemical composition and antimicrobial activity of a new olive pomace functional ingredient. Pharmaceuticals, 14.","DOI":"10.3390\/ph14090913"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ferreira, D.M., Machado, S., Esp\u00edrito Santo, L., Costa, A.S.G., Ranga, F., Chi\u0219, M.S., Palmeira, J.D., Oliveira, M.B.P.P., Alves, R.C., and Ferreira, H. (2024). Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study. Fermentation, 10.","DOI":"10.3390\/fermentation10060287"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.foodchem.2014.06.090","article-title":"Novel strategy for the revalorization of olive (Olea europaea) residues based on the extraction of bioactive peptides","volume":"167","author":"Esteve","year":"2015","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.scitotenv.2018.06.350","article-title":"Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components","volume":"644","author":"Nunes","year":"2018","journal-title":"Sci. Total Environ."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Nunes, M.A., Reszczy\u0144ski, F., P\u00e1scoa, R.N.M.J., Costa, A.S.G., Alves, R.C., and Oliveira, M.B.P.P. (2020). Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects. Molecules, 26.","DOI":"10.3390\/molecules26010169"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1016\/j.wasman.2019.12.050","article-title":"Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces","volume":"103","author":"Nunes","year":"2020","journal-title":"Waste Manag."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Rodrigues, R., Lobo, J.C., Ferreira, D.M., Senderowicz, E., Nunes, M.A., Amaral, M.H., Alves, R.C., and Oliveira, M.B.P.P. (2023). Chemical and Rheological Characterization of a Facial Mask Containing an Olive Pomace Fraction. Cosmetics, 10.","DOI":"10.3390\/cosmetics10020064"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Sousa, M.M., Ferreira, D.M., Machado, S., Lobo, J.C., Costa, A.S.G., Palmeira, J.D., Nunes, M.A., Alves, R.C., Ferreira, H., and Oliveira, M.B.P.P. (2023). Effect of Different Time\/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste. Molecules, 28.","DOI":"10.3390\/molecules28062876"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Ferreira, D.M., Barreto-Peixoto, J., Andrade, N., Machado, S., Silva, C., Lobo, J.C., Nunes, M.A., \u00c1lvarez-Rivera, G., Ib\u00e1\u00f1ez, E., and Cifuentes, A. (2024). Comprehensive analysis of the phytochemical composition and antitumoral activity of an olive pomace extract obtained by mechanical pressing. Food Biosci., 61.","DOI":"10.1016\/j.fbio.2024.104759"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Romani, A., Ieri, F., Urciuoli, S., Noce, A., Marrone, G., Nediani, C., and Bernini, R. (2019). Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients, 11.","DOI":"10.3390\/nu11081776"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Schmidt, L., Prestes, O.D., Augusti, P.R., and Fonseca Moreira, J.C. (2023). Phenolic compounds and contaminants in olive oil and pomace\u2014A narrative review of their biological and toxic effects. Food Biosci., 53.","DOI":"10.1016\/j.fbio.2023.102626"},{"key":"ref_14","unstructured":"European Food Safety Authority (2024, September 05). The 2018 European Union Report on Pesticide Residues\u2014Olive Oil. Available online: https:\/\/www.efsa.europa.eu\/en\/annual-pesticides-report-2018-olive-oil."},{"key":"ref_15","first-page":"e07939","article-title":"The 2021 European Union report on pesticide residues in food","volume":"21","author":"Authority","year":"2023","journal-title":"EFSA J."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Padalino, L., D\u2019Antuono, I., Durante, M., Conte, A., Cardinali, A., Linsalata, V., Mita, G., Logrieco, A.F., and Del Nobile, M.A. (2018). Use of Olive Oil Industrial By-Product for Pasta Enrichment. Antioxidants, 7.","DOI":"10.3390\/antiox7040059"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"2995","DOI":"10.1111\/1750-3841.14800","article-title":"Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (P\u00e2t\u00e9): A Byproduct from Virgin Olive Oil Production","volume":"84","author":"Cecchi","year":"2019","journal-title":"J. Food Sci."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Durante, M., Bleve, G., Selvaggini, R., Veneziani, G., Servili, M., and Mita, G. (2019). Bioactive Compounds and Stability of a Typical Italian Bakery Products \u201cTaralli\u201d Enriched with Fermented Olive Paste. Molecules, 24.","DOI":"10.3390\/molecules24183258"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"108368","DOI":"10.1016\/j.lwt.2019.108368","article-title":"Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties","volume":"114","author":"Simonato","year":"2019","journal-title":"LWT"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Cedola, A., Cardinali, A., D\u2019Antuono, I., Conte, A., and Del Nobile, M.A. (2020). Cereal foods fortified with by-products from the olive oil industry. Food Biosci., 33.","DOI":"10.1016\/j.fbio.2019.100490"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"129642","DOI":"10.1016\/j.foodchem.2021.129642","article-title":"Food by-products valorisation: Grape pomace and olive pomace (p\u00e2t\u00e9) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta","volume":"355","author":"Balli","year":"2021","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"495","DOI":"10.9755\/ejfa.2016-12-1908","article-title":"Sensory and nutritional properties of chinese olive pomace based high fibre biscuit","volume":"29","author":"Lin","year":"2017","journal-title":"Emir. J. Food Agric."},{"key":"ref_23","first-page":"27","article-title":"Utilization of Olive Pomace as a Source of Bioactive Compounds in Quality Improving of Toast Bread","volume":"48","author":"Selim","year":"2020","journal-title":"Egypt. J. Food Sci."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Nissen, L., Casciano, F., Chiarello, E., Di Nunzio, M., Bordoni, A., and Gianotti, A. (2021). Colonic in Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber. Nutrients, 13.","DOI":"10.3390\/nu13030787"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"e15705","DOI":"10.1111\/jfpp.15705","article-title":"Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties","volume":"46","author":"Simsek","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1405758","DOI":"10.1155\/2023\/1405758","article-title":"Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality","volume":"2023","author":"Azadfar","year":"2023","journal-title":"J. Food Process. Preserv."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Cardinali, F., Belleggia, L., Reale, A., Cirlini, M., Boscaino, F., Di Renzo, T., Del Vecchio, L., Cavalca, N., Milanovi\u0107, V., and Garofalo, C. (2024). Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread. Foods, 13.","DOI":"10.3390\/foods13030460"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Dahdah, P., Cabizza, R., Farbo, M.G., Fadda, C., Del Caro, A., Montanari, L., Hassoun, G., and Piga, A. (2024). Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread. Front. Sustain. Food Syst., 8.","DOI":"10.3389\/fsufs.2024.1400339"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Dahdah, P., Cabizza, R., Farbo, M.G., Fadda, C., Mara, A., Hassoun, G., and Piga, A. (2024). Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods, 13.","DOI":"10.3390\/foods13030478"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1002\/fsn3.461","article-title":"Fish burger enriched by olive oil industrial by-product","volume":"5","author":"Cedola","year":"2017","journal-title":"Food Sci. Nutr."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Panza, O., Lacivita, V., Palermo, C., Conte, A., and Del Nobile, M.A. (2020). Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste. Foods, 9.","DOI":"10.3390\/foods9121902"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.foodres.2017.07.022","article-title":"Making sense of the \u201cclean label\u201d trends: A review of consumer food choice behavior and discussion of industry implications","volume":"99","author":"Asioli","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1146\/annurev-food-032519-051708","article-title":"Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety","volume":"11","author":"Granato","year":"2020","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"100356","DOI":"10.1016\/j.cogsc.2020.100356","article-title":"Development of food products","volume":"25","author":"Heinz","year":"2020","journal-title":"Curr. Opin. Green Sustain. Chem."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Yang, J., and Lee, J. (2019). Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review. Foods, 8.","DOI":"10.3390\/foods8020054"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"110045","DOI":"10.1016\/j.lwt.2020.110045","article-title":"Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization","volume":"135","author":"Gupta","year":"2021","journal-title":"LWT"},{"key":"ref_37","unstructured":"AOAC (2019). Official Methods of Analysis, Association of Official Analytical Chemists. [21st ed.]."},{"key":"ref_38","unstructured":"Tontisirin, K. (2003). Chapter 2: Methods of food analysis. Food Energy: Methods of Analysis and Conversion Factors: Report of a Technical Workshop, Food and Agriculture Organization of the United Nations."},{"key":"ref_39","unstructured":"European Commission (2011). Regulation (EU) No 1169\/2011 of the European Parliament and of the Council of 25 October 2011 on the Provision of Food Information to Consumers."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1177\/1082013208102695","article-title":"Determination of vitamin E in coffee beans by HPLC using a micro-extraction method","volume":"15","author":"Alves","year":"2009","journal-title":"Food Sci. Technol. Int."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Melo, D., \u00c1lvarez-Ort\u00ed, M., Nunes, M.A., Costa, A.S.G., Machado, S., Alves, R.C., Pardo, J.E., and Oliveira, M.B.P.P. (2021). Whole or defatted sesame seeds (Sesamum indicum L.)? The effect of cold pressing on oil and cake quality. Foods, 10.","DOI":"10.3390\/foods10092108"},{"key":"ref_42","unstructured":"ISO (2017). ISO 12966: Animal and Vegetable Fats and Oils\u2014Gas Chromatography of Fatty Acid Methyl Esters: Part 2: Preparation of Methyl Esters of Fatty Acids, ISO."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Ferreira, D.M., Nunes, M.A., Santo, L.E., Machado, S., Costa, A.S.G., \u00c1lvarez-Ort\u00ed, M., Pardo, J.E., Oliveira, M.B.P.P., and Alves, R.C. (2023). Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production. Molecules, 28.","DOI":"10.3390\/molecules28020723"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1627","DOI":"10.1007\/s12649-017-0187-4","article-title":"Influence of Drying on the Recoverable High-Value Products from Olive (cv. Arbequina) Waste Cake","volume":"10","author":"Pasten","year":"2019","journal-title":"Waste Biomass Valorization"},{"key":"ref_45","first-page":"439","article-title":"Substitution of semolina durum with common wheat flour in egg and eggless pasta","volume":"18","author":"Teterycz","year":"2019","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"106002","DOI":"10.1016\/j.foodhyd.2020.106002","article-title":"Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology","volume":"108","author":"Bonilla","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Cecchini, C., Bresciani, A., Menesatti, P., Pagani, M.A., and Marti, A. (2021). Assessing the Rheological Properties of Durum Wheat Semolina: A Review. Foods, 10.","DOI":"10.3390\/foods10122947"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Ferreira, D.M., de Oliveira, N.M., Ch\u00e9u, M.H., Meireles, D., Lopes, L., Oliveira, M.B., and Machado, J. (2023). Updated Organic Composition and Potential Therapeutic Properties of Different Varieties of Olive Leaves from Olea europaea. Plants, 12.","DOI":"10.3390\/plants12030688"},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Garg, A., and Lee, J.C.-Y. (2022). Vitamin E: Where Are We Now in Vascular Diseases?. Life, 12.","DOI":"10.3390\/life12020310"},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Melo, D., \u00c1lvarez-Ort\u00ed, M., Nunes, M.A., Esp\u00edrito Santo, L., Machado, S., Pardo, J.E., and Oliveira, M.B.P.P. (2022). Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods, 11.","DOI":"10.3390\/foods11193027"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Ferreira, D.M., Oliveira, N.M.D., Lopes, L., Machado, J., and Oliveira, M.B. (2022). Potential Therapeutic Properties of the Leaf of Cydonia oblonga Mill. Based on Mineral and Organic Profiles. Plants, 11.","DOI":"10.3390\/plants11192638"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1186\/s12937-021-00723-3","article-title":"Dietary intake of fatty acids and risk of pancreatic cancer: Golestan cohort study","volume":"20","author":"Shishavan","year":"2021","journal-title":"Nutr. J."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Lee, D.M., Sevits, K.J., Battson, M.L., Wei, Y., Cox-York, K.A., and Gentile, C.L. (2019). Monounsaturated fatty acids protect against palmitate-induced lipoapoptosis in human umbilical vein endothelial cells. PLoS ONE, 14.","DOI":"10.1371\/journal.pone.0226940"},{"key":"ref_54","unstructured":"INE (2024, March 27). Produ\u00e7\u00e3o Record de Azeite na Campanha de 2021 Contrasta com Cen\u00e1rio de Seca e de Aumento do Pre\u00e7o dos Meios de Produ\u00e7\u00e3o na Agricultura-JANEIRO de 2022. Available online: https:\/\/www.ine.pt\/xportal\/xmain?xpid=INE&xpgid=ine_destaques&DESTAQUESdest_boui=526211517&DESTAQUESmodo=2."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"44","DOI":"10.56027\/JOASD.052024","article-title":"Volatile and non-volatile profiles of olive pomace and its potential uses","volume":"6","author":"Rahmani","year":"2024","journal-title":"J. Oasis Agric. Sustain. Dev."},{"key":"ref_56","unstructured":"(2024, July 16). Celeiro. Available online: https:\/\/www.celeiro.pt\/produtos\/alimentacao\/massas."},{"key":"ref_57","unstructured":"(2024, July 16). Ervan\u00e1rio Portuense. Available online: https:\/\/www.ervanarioportuense.pt\/c\/alimentacao\/arroz-farinhas-leguminosas-massas-sementes\/massa\/."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Oliveira, B.C.C., Machado, M., Machado, S., Costa, A.S.G., Bessada, S., Alves, R.C., and Oliveira, M.B.P.P. (2023). Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta. Foods, 12.","DOI":"10.3390\/foods12163039"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/18\/2933\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T15:57:22Z","timestamp":1760111842000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/18\/2933"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,16]]},"references-count":58,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2024,9]]}},"alternative-id":["foods13182933"],"URL":"https:\/\/doi.org\/10.3390\/foods13182933","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,9,16]]}}}