To choose the best cereal food between bread and pasta to be enriched, a mathematical model, the whole quality index, was used. Bread was better than pasta for re-using olive oil by-products. Between waste, olive mill wastewater and olive paste, the latter was more suitable for food fortification, despite the sensory problems of the enriched product. Also, when the two by-products were combined, the best product continued to be the bread.
Science & Wine blog was created to share scientific information about wine. Despite wine worldwide importance, in our blog we highlighted its importance for the Mediterranean countries. That was one of the reasons why we decided to dedicate the 2nd Science & Wine World Congress, scheduled for 2 to 4 June 2021, to “Wine and Olive Oil Production: the Fluid Aspect of Mediterranean Diet” (https://www.science-and-wine-conferences.com/). But we decided to go further and now Science & Wine will also publish posts about Mediterranean Diet. Initially posts will be published every two weeks at Wednesdays, but we sincerely hope that researchers of entire world embrace this idea and agree to share their scientific results, allowing, therefore, a week publication. The first post was written by Dr. Ali Chaari and is about a study carried out to evaluate the possibility of pharmacological use of extra virgin olive oil polyphenols for type 2 diabetes mellitus prevention and therapy and for many other amyloid related diseases.