Results 131 to 140 of about 11,117 (156)
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy. [PDF]
Food Chem XPandey AK +5 more
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Olive Pomace as a Reinforcing Agent in PETG Filaments for 3D Printing in the Context of Circular Economy. [PDF]
Mater Circ EconSánchez-Ávila N +4 more
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Insights into efficient removal of cationic and anionic dyes by olive pomace adsorbent. [PDF]
Sci RepLei C +6 more
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Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties. [PDF]
MoleculesGałkowska D, Pycia K, Krykhta A.
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Fuel, 2021
Abstract Olive pomace (OP) and olive pomace oil (OPO) are low-cost, non-edible, by-products of olive oil processing. Converting OPO into biodiesel by (trans-)esterification and olive pomace into a heterogeneous acid catalyst by sulfonation with sulfuric acid could promote waste-to-energy actions. OPO has a high fatty acid content of 126.39 mgKOH/goil,
Manel Ayadi +6 more
openaire +1 more source
Abstract Olive pomace (OP) and olive pomace oil (OPO) are low-cost, non-edible, by-products of olive oil processing. Converting OPO into biodiesel by (trans-)esterification and olive pomace into a heterogeneous acid catalyst by sulfonation with sulfuric acid could promote waste-to-energy actions. OPO has a high fatty acid content of 126.39 mgKOH/goil,
Manel Ayadi +6 more
openaire +1 more source
Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil
Journal of Agricultural and Food Chemistry, 2004The occurrence of polycyclic aromatic hydrocarbons (PAHs) in five samples of olive pomace oil has been studied to determine the contamination degree of this type of oil and to evaluate if specific purification steps must be introduced during its manufacture. The PAHs present have been determined by gas chromatography-mass spectrometry. A high number of
María D, Guillén +2 more
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Phthalates levels in olive oils and olive pomace oils marketed in Turkey
Food Additives & Contaminants: Part A, 2020Phthalates are used as additives and plasticisers in packaging for personal care and food products. Several investigations reported the harmful impact of phthalates on human health. In this study, different types of olive oils (12 olive oil; 20 extra virgin oil; 4 refined pomace oil) in different packaging materials [polyethylene terephthalate (PET ...
S. Sezer Kıralan +3 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, 2000
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 of oil obtained after the final step of refining. One aim of the research was to ascertain the quality
Tommaso Gomes, Francesco Caponio
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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 of oil obtained after the final step of refining. One aim of the research was to ascertain the quality
Tommaso Gomes, Francesco Caponio
openaire +1 more source
European Journal of Lipid Science and Technology, 2016
High temperature application during drying of olive pomace before solvent extraction leads to formation of polycyclic aromatic hydrocarbons (PAHs) and their eventual presence in the oil. Therefore, the objective of this study was to investigate a mitigation possibility of PAHs in olive pomace oil.
Sündüz Sezer Kiralan +2 more
openaire +1 more source
High temperature application during drying of olive pomace before solvent extraction leads to formation of polycyclic aromatic hydrocarbons (PAHs) and their eventual presence in the oil. Therefore, the objective of this study was to investigate a mitigation possibility of PAHs in olive pomace oil.
Sündüz Sezer Kiralan +2 more
openaire +1 more source
Journal of Agricultural and Food Chemistry, 1997
The aim of this investigation was to follow the progress of oxidation during the phases of the industrial process of olive-pomace drying and the subsequent step of crude pomace oil extraction with solvent. Silica-gel column chromatography and high-performance size-exclusion chromatography were the analytical techniques utilized to this purpose.
GOMES, Tommaso Francesco +1 more
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The aim of this investigation was to follow the progress of oxidation during the phases of the industrial process of olive-pomace drying and the subsequent step of crude pomace oil extraction with solvent. Silica-gel column chromatography and high-performance size-exclusion chromatography were the analytical techniques utilized to this purpose.
GOMES, Tommaso Francesco +1 more
openaire +1 more source