Results 31 to 40 of about 87,108 (230)
Biological Activities of Olive Oil Wastes and Their Potential for Use in Foods
Turkish Journal of Agriculture: Food Science and Technology, 2022 During the production of olive oil two types of waste are generated: wastewater and olive pomace. Since these wastes have high biochemical and chemical oxygen needs, they have harmful effects on the environment.
Aycan Ede, Sedef Nehir El
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Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. [PDF]
J Food Sci Technol, 2019 Sahin Ozkan K +3 more
europepmc +2 more sources
PİRİNA YAĞININ ÖĞÜTME YARDIMCISI OLARAK KULLANABİLİRLİĞİNİN ARAŞTIRILMASI
Eskişehir Osmangazi Üniversitesi Mühendislik ve Mimarlık Fakültesi Dergisi, 2021 In this study, the use of olive pomace oil as a grinding aid was investigated in the grinding of calcite to dry micronized sizes in a laboratory scale stirred ball mill.
Serkan ÇAYIRLI +3 more
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Molecules, 2021 Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related
Graziana Difonzo +10 more
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Phthalates levels in olive oils and olive pomace oils marketed in Turkey
Food Additives & Contaminants: Part A, 2020 Phthalates 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
The Importance of Drying for Valorization of 2-Phase Olive Pomace
Turkish Journal of Agriculture: Food Science and Technology, 2017 With starting healthy consumption awareness in people throughout world, olive oil demand has increased and it is expected that this demand will increase day by day.
Ulaş Baysan, Mehmet Koç, Figen Ertekin
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Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
Animal, 2021 The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally sustainable swine production.
G. Verge-Mèrida +6 more
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Pomace Olive Oil and Endothelial Function
, 2021 Virgin olive oil, as the main fat source of the Mediterranean diet, has been proposed as one of the healthiest dietary oils, since there is increasing evidence demonstrating beneficial effects on the pathophysiology of atherosclerosis.
Ruiz-Gutiérrez, Valentina +2 more
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Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
Grasas y Aceites, 1996 The introduction of the two-phases extraction systems of olive oil require a exhaustive control of the oil contained in the produced olive-pomace. The analytical techniques in use are not useful for online analysis.
J. A. García Mesa +2 more
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NFS Journal, 2022 Olive stone and olive pomace were first identified as black pepper adulterants at the end of the 19th century. Nowadays, there is a worldwide boom in olive oil consumption.
Jean-Louis Lafeuille +4 more
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