Results 1 to 10 of about 87,108 (230)

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.
Sinem Turan, Aysel Elik Demir, Fahrettin Göğüş, Derya Koçak Yanık   +3 more
doaj   +6 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.
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus   +10 more
doaj   +6 more sources

Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets [PDF]

Poultry Science, 2022
: The aim of the present study was to investigate the effect of dietary supplementation of olive pomace oil and olive pomace acid oil, which are rich in monounsaturated fatty acids (FA) but differ in free FA content, on growth performance, digestibility ...
G. Verge-Mèrida, D. Solà-Oriol, A. Tres, M. Verdú, G. Farré, C. Garcés-Narro, A.C. Barroeta   +6 more
doaj   +9 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, Herranz B, Saiz A, Cofrades S.   +3 more
europepmc   +8 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, Sarriá B, Seguido MÁ, García-Cordero J, Bravo-Clemente L, Mateos R.   +5 more
europepmc   +5 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.
Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Wenceslao Moreda   +2 more
doaj   +5 more sources

Heterogeneous acid catalyst preparation from olive pomace and its use for olive pomace oil esterification

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.
Sary Awad, Audrey Villot, Mohand Tazerout   +2 more
exaly   +6 more sources

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators [PDF]

Gels
The physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba ...
Mine Kırkyol, Ahmet Akköse, Şeyma Şişik Oğraş, Zeynep Feyza Yılmaz Oral, Güzin Kaban, Mükerrem Kaya   +5 more
doaj   +3 more sources

Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace

LWT - Food Science and Technology, 2017
Abstract The microwave assisted solvent extraction parameters of olive pomace oil was investigated. The oil extracted was compared with that obtained by the conventional industrial extraction method in terms of yield and some physical and chemical properties.
Derya Kocak Yanik
exaly   +3 more sources

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

Journal of Food Science, 2016
Abstract 2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from
Derya Kocak Yanik, Fahrettin Gogus, Sibel Fadiloglu   +2 more
exaly   +4 more sources