Results 121 to 130 of about 87,108 (230)

Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil. [PDF]

Foods
This study aimed to develop a functional jelly candy enriched with black carrot pomace (BCP) and virgin olive oil, promoting both nutritional enhancement and byproduct valorization. Three jelly formulations were prepared using BCP at levels of 6.7 g, 8.7
Biltekin Sİ, Demir AE, Özbek HN, Göğüş F.   +3 more
europepmc   +2 more sources

Exploring Japanese olive oil consumer behavior

During the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to ...
Mtimet, Nadhem, Masakazu, N., Zaibet, Lokman, Kashiwagi, Kenichi   +3 more
core  

Agrochemical characterization, net N mineralization, and potential N leaching of composted olive-mill pomace currently produced in southern Spain

, 2013
In S Spain, the Andalusian olive oil industry generates annually 2.5-3.0 million tons of olive mill pomace, a by-product which is comprised of the residues from the two-phase oil-extraction process.
Hatch, David J., Gómez-Muñoz, Beatriz, Hatch, D. J., Gomez-Munoz, B., Bol, R., Garcia-Ruiz, R., García-Ruiz, Roberto, Bol, Roland   +7 more
core   +1 more source

Models for the rapid assessment of water and oil content in olive pomace by near-infrared spectrometry

, 2020
BACKGROUND Measurement of water and oil content in olive pomace is crucial in order to control the olive oil extraction process; the use of near‐infrared spectra could allow the measurement of the oil and water content in the olive pomace.
Giovanni Carlo Di Renzo, Altieri, Giuseppe, Giuseppe Altieri, Di Renzo, Giovanni Carlo, Francesco Genovese, Matera, Attilio, Attilio Matera, Genovese, Francesco   +7 more
core   +1 more source

Market dynamics and policy reforms in the EU olive oil industry: An exploratory assessment

Available information indicates that the future competitive scenario for EU olive oil will be shaped by the market dynamics and business strategies, and the ongoing agricultural and trade policy reforms (CAP reform, WTO Doha Round negotiations, regional ...
Mili, Samir
core  

Production of olive-pomace oil towards green chemistry

, 2017
Peer ...
Ruiz Méndez, Mª Victoria, Márquez Ruiz, Gloria, Pérez-Álvarez, M. Pino, Velasco, Joaquín   +3 more
openaire   +1 more source

Value added products from vineyard wastes - a review

, 2003
Grape pomace is about 10% by weight of the grape input and consists of pressed skins, disrupted cells from grape pulp, seeds and stems. Grape pomace is mainly used as cattle feed or for soil conditioning or dumped in disposal sites.
Nair, S., Pullammanappallil, P.
core  

Olive Pomace oil: an unforgotten source of vitamin E

, 2019
[Background]: Olive-pomace oil (OPO), obtained from the solid by-product generated during olive oil extraction, is nutritionally relevant due to its high oleic acid (C18:1) content and a wide range of minor bioactive components, such as the powerful antioxidant vitamin E.
González-Rámila, Susana, Sarriá, Beatriz, García-Cordero, Joaquín, Bravo-Clemente, Laura, Mateos, Raquel   +4 more
openaire   +1 more source

Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil

, 2010
In the 1970s and 1980s, olive processing using the continuous centrifugation system, called a three-phase system, expanded to many countries of the Mediterranean area.
LEONE, ALESSANDRO, TAMBORRINO A, PATEL V. B., CLODOVEO M. L, AMIRANTE P   +4 more
core  

Olive Oil Characterization and Traceability

, 2013
Olive oil is characterized by its high quality, health benefits, and high price compared to other edible oils, which results in a permanent problem of adulteration.
García-González, Diego L., Diego L. García-González, Aparicio López, Ramón, Ramón Aparicio   +3 more
core   +1 more source