Results 21 to 30 of about 11,117 (156)

Sonication of olive pomace to improve xylanases production by SSF [PDF]

, 2015
Olive mill wastes are an important environmental problem in the areas where they are generated. Portugal is an important producer of olive oil in the world, thus it is interesting to find the most suitable valorization strategy to exploit their wastes ...
Abrunhosa, Luís, Belo, Isabel, Leite, P., Salgado, José Manuel, Venâncio, Armando   +4 more
core   +1 more source

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

Journal of Food Science, 2016
Abstract 2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from
Keskin, Hasene, Yanik, Derya Kocak, Mucuk, Hatice Neval, Gogus, Fahrettin, Fadiloglu, Sibel   +4 more
openaire   +3 more sources

Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk [PDF]

, 2022
Background and aims: The aim of this study was to ascertain the association between the consumption of different categories of edible olive oils (virgin olive oils and olive oil) and olive pomace oil and ankle-brachial pressure index (ABI) in ...
Alonso Gómez, Ángel M., Babio, Nancy, Barragán, Rocío, Buil Cosiales, Pilar, Cano Ibáñez, Naomi, Casas Rodríguez, Rosa M., Corella Piquer, Dolores, Daimiel, Lidia, Estruch Riba, Ramon, Fitó Colomer, Montserrat, Gaforio, José Juan, Galera Cusí, Ana, García Ríos, Antonio, González Mata, Guadalupe, González Palacios, Sandra, Lapetra, Jose, Martínez, J. Alfredo, 1957-, Martínez-González, Miguel Ángel, 1957-, Matía Martín, Pilar, Moreno Rodriguez, Anai, Muñoz Martínez, Júlia, Peis, Jose Ignacio, Pintó Sala, Xavier, Ramos Ballesta, Maria Isabel, Romaguera, Dora, Ros Rahola, Emilio, Ruiz Canela, Miguel, Salas Salvadó, Jordi, Santos Lozano, José Manuel, Serra Majem, Lluís, Sánchez Quesada, Cristina, Tinahones, Francisco J., Toledo Atucha, Estefanía, Tur, Josep Antoni, Vaquero Luna, Jessica, Vidal i Cortada, Josep, Vioque, Jesús, Vázquez, Clotilde, Wärnberg, Julia, Zulet, M. Angeles   +39 more
core   +1 more source

Sustainability Assessment of Circular Strategies in the Agri‐Food Industry: The Case of Olive Mills' By‐Product Valorization

Business Strategy and the Environment, EarlyView.
ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio, Rubén Granado‐Díaz, José A. Gómez‐Limón, Anastasio J. Villanueva   +3 more
wiley   +1 more source

New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments [PDF]

, 2012
The health properties of virgin olive oil (VOO) are well known in the Mediterranean Diet, in which VOO is the main source of fat (Boskou, 2000). The Mediterranean area provides 97% of the total olive production of the world and represents a major industry in the region (Aragon & Palancar, 2001).
Rodríguez-Gutiérrez, G., Lama-Muñoz, A., Ruiz-Méndez, M.V., Rubio-Senent, F., Fernández-Bolaños, J.   +4 more
openaire   +2 more sources

Phenolic Profiling of Olive (Olea europaea L. cv. Nocellara Messinese) Samples by Comprehensive 2D Liquid Chromatography

ChemFoodChem, EarlyView.
Comprehensive RP‐LC×RP‐LC‐PDA‐MS/MS profiling reveals 52 phenolic compounds across olive drupes, leaves, pomace, and extra virgin olive oil, highlighting matrix‐specific distribution patterns. Oleuropein derivatives dominate drupes, while flavonoids are enriched in leaves.
Katia Arena, Carmelo Coppolino, Francesco Cacciola, Paola Dugo, Luigi Mondello   +4 more
wiley   +1 more source

The concentration of oleocanthal in olive oil waste

, 2011
The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO).
Barnett, N. W., Cicerale, S., Conlan, X. A., Keast, R. S. J.   +3 more
core   +1 more source

Soil carbon sequestration rates under Mediterranean woody crops using recommended management practices : A meta-analysis [PDF]

, 2016
This work was supported by the projects: CARBOLIVAR (P11-RNM-7186) funded by Consejería de Innovación, Ciencia y Empresa of Junta de Andalucía and GEISpain project (CGL2014‐52838‐C2‐1‐R) funded by Ministerio de Economía y Competitividad, both including ...
Aguilera, Eduardo, Francaviglia, Rosa, Garcia-Ruiz, Roberto, Smith, Pete, Vicente-Vicente, José Luis   +4 more
core   +1 more source

Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace

LWT, 2017
Abstract The microwave assisted solvent extraction parameters of olive pomace oil was investigated. The oil extracted was compared with that obtained by the conventional industrial extraction method in terms of yield and some physical and chemical properties.
openaire   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source