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View article: Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production
Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production Open
Untreated olive oil mill wastewater (OOMW) from conventionally farmed olives was used in bread production to create a new functional product. Two types of bread were developed with 50% OOMW (EXP-1) and 100% OOMW (EXP-2) replacing water. Tw…
View article: Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm
Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm Open
Consumer interest in medicinal and aromatic herbs is on the rise, with buyers increasingly concerned about the microbiological quality of nutraceutical and aromatic plants. The use of Unmanned Aerial Vehicles (UAVs) and sensor technology a…
View article: Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization Open
This study aimed to perform an in-depth investigation of olive oil mill wastewater (OOMW). Two OOMW samples (OOMW-A and OOMW-B) from conventionally farmed olives were collected from two different olive oil mills in Palermo province (Italy)…
View article: Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm
Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm Open
Consumer interest in medicinal and aromatic herbs is on the rise, with buyers increasingly concerned about the microbiological quality of nutraceutical and aromatic plants. The use of Unmanned Aerial Vehicles (UAVs) and sensor technology a…
View article: Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse Open
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable compon…