Results 1 to 10 of about 11,098 (138)
Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil. [PDF]
Foods, 2023 In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82
Turan S +3 more
europepmc +4 more sources
Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies. [PDF]
Nutrients, 2022 Background: olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the health effect of prolonged OPO consumption is unknown ...
González-Rámila S +5 more
europepmc +4 more sources
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. [PDF]
Foods, 2023 Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with
Álvarez MD +3 more
europepmc +5 more sources
Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. [PDF]
Foods, 2023 Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote the aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM ...
Guerra DR +10 more
europepmc +4 more sources
Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]
Food Additives & Contaminants: Part A, 2016 40 Páginas; 14 Tablas; 5 FigurasOlive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM – unresolved complex mixture), have been found in
Gómez-Coca, R. B. +2 more
core +5 more sources
Biodiesel production from olive-pomace oil of steam-treated alperujo [PDF]
Biomass and Bioenergy, 2014 Recently interest has been revived in the use of plant-derived waste oils as renewable replacements for fossil diesel fuel. Olive–pomace oil (OPO) extracted from alperujo (by-product of processed olives for olive oil extraction), and produced it in ...
Durán-Barrantes, María de la Montaña +4 more
core +4 more sources
The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
Foods, 2023 The aim of this work was to understand the actual content of mineral oil hydrocarbons (MOH) in olive pomace oil in order to contribute to the monitoring requested by EFSA for the food groups making a relevant impact on human background exposure. Such information will complement both the information inferred from the limits established by the EU and the
Raquel Gómez-Coca +2 more
openaire +4 more sources
Renewable Energy, 2021 Abstract Solid acid catalyst was produced from olive pomace (OP), characterized and used for the esterification of OP oil. OP was pyrolyzed, physical activated by steam and sulfonated using sulfuric acid. Commercial, coconut husk-based, activated carbon (CHAC) was also sulfonated for comparison.
Ayadi, Manel +4 more
openaire +3 more sources
Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice [PDF]
, 2020 Pomace olive oil, an olive oil sub-product, is a promising source of bioactive triterpenoids such as oleanolic acid and maslinic acid. Considering the vascular actions of pomace olive oil and the potential effects of the isolated oleanolic acid on ...
Claro Cala, Carmen María +6 more
core +1 more source
Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia [PDF]
, 2017 Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age.
Aparicio, R. +5 more
core +4 more sources