Optimization of initial moisture and temperature in solid-state fermentation to produce cellulases by Aspergillus uvarum on olive mill and winery wastes [PDF]
, 2014 Wineries and olive oil industries are dominant agro-industrial activities in southern European regions. The use of byproducts of these industries could reduce the costs of enzymes production.
Abrunhosa, Luís +4 more
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Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors [PDF]
, 2018 Background: Bioreactor type, sterilization and specific operational conditions are key factors for the scale-up of solid-state fermentation (SSF). This work deals with the lipase production by SSF of olive pomace (OP) at a traditional tray-type and ...
Abrunhosa +43 more
core +1 more source
Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products [PDF]
, 2015 Documento descargado de https://digital.csic.es/handle/10261/129335The application of an industrial process based on the hydrothermal treatment of 160 °C/60 min of alperujo, a by-product of olive oil extraction, allows the formation of a liquid phase ...
Fernández Bolaños, Juan +5 more
core +1 more source
Enzymatic esterification of olive-pomace oil
, 2020 oz PİRİNA YAĞININ ENZİMATİK ESTERİFİKASYONU ÇİFTÇİ, Ozan Nazım Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Doç. Dr. Sibel FADILOĞLU Temmuz 2003 Bu çalışmada pirina yağındaki serbest yağ asitlerinin gliserolle enzimatik esterifıkasyonu mikro miktarda suyun varlığında, tutuklanmış Candida antarctica lipaz enzimi kullanılarak ...
openaire +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
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Life‐Cycle Assessment of olive oil addressing alternative production systems: how to deal with olive pomace valorization [PDF]
, 2016 Olive oil is an important product of the so-called “Mediterranean Diet”. In Portugal, about 90 000 tonnes of olive oil were produced yearly in the last agricultural campaigns.
Castanheira, Érica G. +2 more
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Olive oil and pomace olive oil processing
Grasas y Aceites, 2006 Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing.
Kostas Antonopoulos +3 more
doaj +1 more source
Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil. [PDF]
Foods, 2023 Velasco J +4 more
europepmc +1 more source
Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk [PDF]
, 2020 The aim of this study was to ascertain the association between the consumption of different categories of edible olive oils (virgin olive oils and olive oil) and olive pomace oil and ankle-brachial pressure index (ABI) in participants in the PREDIMED ...
Alonso-Gomez, A. (Ángel) +52 more
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Journal of Fundamental and Applied Sciences, 2016 Olive pomace is the solid by-product obtained from the extraction of olive oil revealing serious environmental problems in all Mediterranean countries olive growing.
Y. M'Sadak, M. Makhlouf, S. EL Amrouni
doaj +1 more source