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		<title>Olive Leaves and Almond Enzymes Offer a Route to Enriched Olive Oil, With a Catch</title>
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		<pubDate>Mon, 26 Oct 2026 18:06:49 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[beta-glucosidase]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[hydroxytyrosol]]></category>
		<category><![CDATA[mass transfer]]></category>
		<category><![CDATA[micelles]]></category>
		<category><![CDATA[oleuropein]]></category>
		<category><![CDATA[oleuropein aglycone]]></category>
		<category><![CDATA[olive leaves]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[phenolic compounds]]></category>
		<category><![CDATA[secoiridoids]]></category>
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					<description><![CDATA[Researchers converted oleuropein from waste olive leaves into oil-soluble oleuropein aglycone using almond-derived beta-glucosidase, but transfer of the compound into the oil phase proved stubbornly inefficient.]]></description>
		
		
		
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