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Safarzadeh Markhali

Safarzadeh Markhali, F., graduated with her PhD in Food Science, the University of Minho, Portugal. Her doctoral thesis research, entitled “Optimization of Polyphenol Extraction from Olive Leaves using Ohmic Heating (Emerging Processing) and Particle Size Reduction (Pre-processing)”, was supported by the Portuguese Foundation for Science and Technology. Prior to her doctoral study, she received her Master of Science in Food Science and Technology from the Curtin University, Australia. Her Master’s dissertation entitled “Effect of Addition of Citric Acid during Processing on the Quality and Yield of Western Australian Olive Oil”. Before her Master’s, she studied and completed her BSc degree in Human Nutrition & Food Science from Glasgow Caledonian University, UK.

Table olives are produced from processing fresh olive drupes that typically involves de-bittering, together with other things, to hydrolyse some secoiridoids particularly oleuropein (a phenolic component with bitter characteristics), making it more palatable/acceptable for consumers. The industrial activity of table olives generates a significant amount of olive residues/by-products, among them includes wastewater residue (the liquid […]

Olive leaves, the by-products of olive oil industry, contain a diverse range of bioactive compounds, including polyphenols such as oleuropein and hydroxytyrosol. These components enable protection to promote health and reduce chronic diseases, via exhibiting antioxidation which highlights their ability to inhibit the formation/activities of free radicals. The growing awareness of the beneficial effects of […]

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