Results 141 to 150 of about 11,117 (156)

Change in glyceride composition of olive pomace oil during enzymatic esterification

Food / Nahrung, 2004
AbstractEnzymatic esterification of free fatty acids of olive pomace oil with glycerol was investigated. The esterification reaction was carried out in the absence and presence of glycerol (glycerol to free fatty acids (FFA) molar ratio of 1/3 and 1/6).
Fahrettin, Gögüş, Sibel, Fadiloglu, Ozan Nazim, Ciftçi   +2 more
openaire   +2 more sources

Oil mill coadjuvants: Aggregation due to moisture and action on olive-pomace oils

Journal of Food Engineering, 2018
Abstract Pomace is an oil mill byproduct and the raw material for extracting olive pomace oil. The pomace is stored several months in ponds until it is processed. Tests have been carried out in stored olive pastes, malaxated with and without different coadjuvants. These pastes have been equated to the oil mill pomace. Coadjuvants increase the water
Manuel Moya, Sonia Alcalá, María Teresa Ocaña, Alfonso Vidal, Francisco Espínola   +4 more
openaire   +1 more source

Optimization of Tunisian Olive Pomace Oil Esterification Using Response Surface Methodology

Chemistry Africa, 2019
Several countries around the world are interested in the valorization of agricultural waste. Olive pomace oil is claimed to be a promising feedstock for biodiesel production. Alkaline transesterification is the most used method for biodiesel production, but the high amount of free fatty acids in feedstock prevents its occurrence.
Narjess Hadhri, Ahmed Hichem Hamzaoui, Taicir Ben Ayed, Taieb Saied   +3 more
openaire   +1 more source

Elimination of polycyclic aromatic hydrocarbons by bleaching of olive pomace oil

European Journal of Lipid Science and Technology, 2003
AbstractA detailed study of the efficacy of the bleaching process for elimination of polycyclic aromatic hydrocarbons in Spanish olive pomace oils has been carried out. For this purpose active carbon with bleaching earth was used as absorbent. The amount of benzo‐(α)‐pyrene was determined by reversed‐phase high‐performance liquid chromatography with a ...
Manuel León‐Camacho, Isabel Viera‐Alcaide, M. Victoria Ruiz‐Méndez   +2 more
openaire   +1 more source

Optimization of oil extraction from olive pomace using response surface methodology

Food Science and Technology International, 2013
A statistical methodology, combining Plackett–Burman design with Box–Behnken design, was applied to optimize the oil extraction process from olive pomace using hexane as solvent. Plackett–Burman design was used in the first step to evaluate the effects of five independent variables on the oil extraction yield.
openaire   +2 more sources

Biodiesel production from pomace oil by using lipase immobilized onto olive pomace

Bioresource Technology, 2011
In the present work, microbial lipase from Thermomyces lanuginosus was immobilized by covalent binding onto olive pomace. Immobilized support material used to produce biodiesel with pomace oil and methanol. The properties of the support and immobilized derivative were evaluated by scanning electron microscopy (SEM).
openaire   +2 more sources

Development of healthier puff pastries olive pomace oil-based margarines

2023
Peer ...
Álvarez, M. Dolores, Herranz, Beatriz, Saiz, Arancha, Cofrades, Susana   +3 more
openaire   +1 more source

Advanced Biofuels Production from Waste Olive Pomace of Olive Oil Industries

Proceedings of the 33rd European Biomass Conference and Exhibition, 9-12 June 2025, Valencia, Spain, pp.
Karim, A.A., Martínez Cartas, M.L., Cuevas Aranda, M.   +2 more
openaire   +1 more source

Investigation of Potential of the Olive-Pomace Oil for Biodiesel Production

2014
Tüm dünyada artan enerji ihtiyacı ülkeleri yerel imkânlarla üretilebilen ve daha az kirleten enerji kaynakları bulmaya itmektedir. Ülkemizde de 2012 yılında açıklanan ekonomik veriler cari açığın %50’sinin petrol alımlarından oluştuğunu göstermektedir. Yurt dışından alınan ham petrolün yıllık maliyeti 50 milyar dolar civarındadır. Bu nedenle ham petrol
AKTAŞ, Abdurazzak, ÖZER, Salih
openaire   +1 more source

Chemical Parameters, Antioxidants, And Polyphenols In Extra Virgin Olive Oil And Olive Pomace Oil

IOSR Journal of Environmental Science Toxicology and Food Technology
This study examines two types of olive oil: extra virgin olive oil (EVOO) and olive pomace oil (OPO). EVOO is known for its high quality and health benefits, while OPO is a by-product obtained through solvent extraction. We compare their physical and chemical parameters, highlighting differences in quality, nutritional value, and market demand. EVOO is
openaire   +1 more source