Results 91 to 100 of about 87,108 (230)
Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
, 2023 The olive oil production chain has recently experienced continuous and significant technological innovation with the introduction of new machinery, improvements to existing equipment, and the implementation of technologies aimed at achieving total ...
Tamborrino A., Berardi A., Leone A.
core
Spanish Journal of Agricultural Research, 2017 Olive crop and olive oil industry generates several residues, i.e., olive tree pruning biomass (OTPB), extracted olive pomace (EOP) and olive leaves (OL) that could be used to produce high-added value products in an integrated biorefinery.
Paloma Manzanares +6 more
doaj +1 more source
Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments [PDF]
, 2012 The health properties of virgin olive oil (VOO) are well known in the Mediterranean Diet, in which VOO is the main source of fat (Boskou, 2000). The Mediterranean area provides 97% of the total olive production of the world and represents a major industry in the region (Aragon & Palancar, 2001).
G. Rodrguez-Gutirrez +4 more
openaire +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Ülgen İlknur Konak Alkış +2 more
wiley +1 more source
AntioxidantsOlive oil is widely recognized for its cancer-prevention properties, and its by-products, such as pomace and leaves, offer an opportunity for compound extraction. This study comprehensively reviews the antitumor activities of olive extracts and compounds
Diana Melo Ferreira +2 more
semanticscholar +1 more source
Two phases olive pomace storage in ponds
Grasas y Aceites, 2004 During the harvesting period 1999-2000, real samples of two phases olive pomace were taken from storage ponds in two extraction facilities located in Southern region of Spain , every month until a maximum of five months.
Álvaro E. Ramos Hinojosa +1 more
doaj +1 more source
Business Strategy and the Environment, Volume 35, Issue 4, Page 4641-4658, May 2026.ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio +3 more
wiley +1 more source
Treatment for the Olive Pomace Oil Extraction Industry by Appling Peroxy - Electrooxidation
Inżynieria MineralnaThis study aimed to assess the effectiveness of peroxy - electrooxidation (PEO) for treating wastewater from the olive pomace oil extraction industry. The response surface methodology was utilized to optimize the efficiency of the PEO process under varying conditions of electrolysis time, current density, and hydrogen peroxide (H2O2) dosage.
Martins, Ramiro +2 more
openaire +2 more sources