Results 111 to 120 of about 87,108 (230)
From Olive Oil to Pomace: Sustainable Valorization Pathways Linking Food Processing and Human Health
Applied SciencesThe olive tree (Olea europaea L.) has been cultivated for millennia, with olive oil representing both a cornerstone of the Mediterranean diet and a major agricultural commodity.
L. Bubulac +5 more
semanticscholar +1 more source
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
Carbon stable isotopes and olive oil adulteration with pomace oil
, 1997 Adulteration of olive oils can be detected by comparison of the C-13/C-12 ratios as obtained subsequently by high-resolution gas chromatography (HRGC) and isotope ratio mass spectrometry (IRMS). In delta(13)C values determined for the aliphatic alcoholic
Camera, L. +4 more
core
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
, 2001 An investigation was carried out to evaluate the oxidative and hydrolytic degradation of 37 olive-pomace oils marketed in southern Italy and to compare the results with those obtained from 10 deodorised olive-pomace oils representative of large stocks ...
CAPONIO, Francesco, T. GOMES
core
Penelitian ini bertujuan untuk mengevaluasi efek antimikroba dari tiga jenis minyak zaitun—extra virgin olive oil, extra light olive oil, dan olive pomace oil—terhadap pertumbuhan bakteri Escherichia coli.
Aristi, Sazkia Ramadhani
core +1 more source
FoodsVirgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound ...
Ioanna Pyrka +4 more
semanticscholar +1 more source
The Greek Olive Oil Market Structure
Food product differentiation leads to significant price variations among the same products, meaning that specific products can be sold in higher prices. An Hedonic Price analysis is adopted to investigate the influence of food differentiation on consumer
Tsakiridou, Efthimia +2 more
core
HeliyonIn olive oil production, once high-grade oils (extra virgin olive oil and virgin olive oil) are produced by milling procedure, further oils are then recovered by different methods.
Alfredo Cassano +6 more
semanticscholar +1 more source
Nutrition and Food Sciences Research, 2015 Background and Objectives: A method was developed and validated for determining 15 polycyclic aromatic hydrocarbons (PAHs) in refined olive and refined pomace olive oils using high performance liquid chromatography coupled with a fluorescence detector ...
Zohreh Taghvaee +4 more
doaj