Results 191 to 200 of about 87,108 (230)

Effects of olive pomace and olive pomace oil on growth performance, fatty acid composition and cardio protective properties of gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

Food Chemistry, 2011
Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: olive pomace diet and olive pomace oil diet, in order to examine whether fish oil substitution in fish feeds by olive oil production wastes, such
Constantina Nasopoulou, Constantinos A Demopoulos, Ioannis Zabetakis   +2 more
exaly   +1 more source

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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

Evaluation of ultrasound assisted and conventional methods for production of olive pomace oil enriched in sterols and squalene

LWT, 2019
This study highlights the extraction of olive pomace oil enriched in sterols and squalene by using two methods: ultrasound-assisted extraction (UAE) and conventional extraction by various solvent systems.
S. Chanioti, C. Tzia
semanticscholar   +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

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

Journal of Agricultural and Food Chemistry, 2018
The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C.
Ibtissem Ben Hammouda, M. Triki, B. Matthäus, M. Bouaziz   +3 more
semanticscholar   +1 more source

Impact of washing crude olive pomace oil with hydrogen-rich water and incorporating hydrogen into extraction solvents on quality attributes and phytochemical content of oil

Journal of Food Measurement & Characterization, 2023
M. Ceylan, Merve Silgan, Muhammed Allam Elnasanelkasim, D. Alwazeer   +3 more
semanticscholar   +1 more source

Development of potentiometric electronic tongue to identify adulteration of olive pomace oil in extra virgin olive oil

THE 11TH INTERNATIONAL CONFERENCE ON THEORETICAL AND APPLIED PHYSICS: The Spirit of Research and Collaboration Facing the COVID-19 Pandemic, 2023
Moch. Rifqi Tamara, C.N. Hafifah, T. Julian, Danang Lelono, R. Roto, K. Triyana   +5 more
semanticscholar   +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

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. Temperature of extraction, time of contact,
openaire   +2 more sources

Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds

Journal of food process engineering, 2021
M. Katsouli, S. Papatheodorou, V. Giannou, C. Tzia   +3 more
semanticscholar   +1 more source