Olive Pomace Inclusion Alters the Microbial Community of Black Soldier Fly Larvae Frass While Maintaining Fertilizer Quality. [PDF]
MicrobiologyopenOlive pomace was evaluated as a feed component for rearing BSF larvae in industrial scale. The presence of olive pomace did not affect larvae or frass composition, even when frass was submitted to heat treatment or pelletization. Bacterial and fungal communities were affected by olive pomace.
Lopes IG +5 more
europepmc +2 more sources
Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace [PDF]
, 2018 Olive pomace is a waste produced by the olive oil industry in massive quantities each year. Disposal of olive pomace is difficult due to high concentrations of phenolic compounds, which is an environmental concern.
Goldsmith, Chloe D. +4 more
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ADAPTS: An Intelligent Sustainable Conceptual Framework for Engineering Projects [PDF]
, 2020 This paper presents a conceptual framework for the optimization of environmental sustainability in engineering projects, both for products and industrial facilities or processes.
Heras García de Vinuesa, Ana de las +3 more
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Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats [PDF]
, 2009 Pomace olive oil (POM), an olive oil subproduct traditionally used in Spain, is a good source of minor components from the unsaponifiable fraction such as triterpenoids, mainly in the form of oleanolic acid, which induces vascular protection and ...
Herrera González, María Dolores +3 more
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Nutritional and other health properties of olive pomace oil
Critical Reviews in Food Science and Nutrition, 2019 Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids. In addition, olive-pomace oil also contains a wide range of minor components that may contribute to its healthy properties.
Mateos, Raquel +2 more
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Physico‐chemical and rheological characterization of olive‐pomace oils
European Journal of Lipid Science and Technology, 2014 In this paper the characteristics and rheological behavior of crude olive‐pomace oil extracted by mechanical and chemical means throughout one harvest period have been studied. Oils were turbid at 25°C and behaved as non‐Newtonian fluids. While the mechanically extracted samples fitted to the rheological model of Herschel–Bulkley, the chemical ...
Sánchez-Gutiérrez, Carla Andrea +3 more
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Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils
Molecules, 2023 Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). These new TAGs present long-chain fatty acids (L) at
Joana Souza-Gonçalves +4 more
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Olive and olive pomace oil packing and marketing
Grasas y Aceites, 2006 The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton), and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material ...
José Linares +4 more
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Antioxidants of natural plant origins: from sources to food industry applications [PDF]
, 2019 ReviewIn recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are
Alves, Vitor D. +2 more
core +1 more source
Effects of olive and pomegranate by-products on human microbiota : a study using the SHIME (R) in vitro simulator [PDF]
, 2019 Two by-products containing phenols and polysaccharides, a "pate" (OP) from the extra virgin olive oil milling process and a decoction of pomegranate mesocarp (PM), were investigated for their effects on human microbiota using the SHIME (R) system.
Daghio, Matteo +6 more
core +1 more source