Results 41 to 50 of about 11,117 (156)

Use of olive pomace treated by ultrasounds as substrate for cellulases and xylanases production [PDF]

, 2016
The reutilization of biological wastes is of great interest since, due to legislation and environmental reasons. Moreover, the use of these wastes considerably reduces the production costs.
Abrunhosa, Luís, Belo, Isabel, Domínguez, J. M., Leite, A., Salgado, José Manuel, Venâncio, Armando   +5 more
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Bioremediation and biovalorisation of olive-mill wastes [PDF]

Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin.
Antizar-Ladislao, B., Monteoliva-Sanchez, M., Morillo Perez, J.A., Ramos-Cormenzana, A., Russell, N.J.   +4 more
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Extra-virgin olive oil phenols block cell cycle progression and modulate chemotherapeutic toxicity in bladder cancer cells [PDF]

, 2016
Epidemiological data indicate that the daily consumption of extra‑virgin olive oil (EVOO), a common dietary habit of the Mediterranean area, lowers the incidence of certain types of cancer, in particular bladder neoplasm. The aim of the present study was
Coccia, Andrea, Lendaro, Eugenio, Mangino, Giorgio, Mosca, Luciana, Puca, Rosa, Rossi, Alessandro   +5 more
core   +1 more source

Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters [PDF]

, 2020
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters.
Grasso, Simona, Herrero, Ana Maria, Pintado, Tatiana, Pérez-Jiménez, Jara, Ruiz-Capillas, Claudia   +4 more
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Characteristics of Composite Gels Derived From Seaweed, Rice Protein, and Insoluble Dietary Fibers: Effect of pH and Monovalent Ions

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Composite gels comprises of seaweed, rice protein and date fibers exhbited enhanced gel strength and texture with reduced syneresis. Date fibers contributing significantly to the gels’ distinctive color. The combination of ingredients in this blend leverages the functional properties of each component to create a composite blend with superior physical ...
Muneeba Zubair Alam, Mohammed Tarique, Shamma Aldhaheri, Oni Yuliarti   +3 more
wiley   +1 more source

Tackling the relevance of packaging in life cycle assessment of virgin olive oil and the environmental consequences of regulation [PDF]

, 2018
Production and consumption of olive oil is very important in Europe, being this product a basic element in the Mediterranean diet since long ago. The project objective is two-fold: a study of the contribution of virgin olive oils (VOOs) usual packaging ...
Bala, Alba, Fullana i Palmer, Pere, Martí, Elena, Navarro, Alejandra, Puig, Rita   +4 more
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Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

Valorisation of olive pomace by solid-state fermentation with Aspergillus species for lipase production [PDF]

, 2013
Pollution by olive mill wastes is a crucial problem in Mediterranean area and their proper management and utilization is demanded. Olive pomace offers excellent properties to produce enzymes by solid-state fermentation (SSF) using filamentous fungi ...
Abrunhosa, Luís, Belo, Isabel, Moreira, Cláudia, Oliveira, Felisbela Maria Araújo, Salgado, José Manuel, Venâncio, Armando   +5 more
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Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor [PDF]

, 2017
Lipases are versatile catalysts with many applications and can be produced by solid-state fermentation (SSF) using agro-industrial wastes. The aim of this work was to maximize the production of Aspergillus ibericus lipase under SSF of olive pomace (OP ...
A Pal, A Pandey, A Pandey, A Ramos-Cormenzana, A Roig, A Salihu, AB Díaz, AB Díaz, AH Molla, AK Gombert, Armando Venâncio, B Aliakbarian, B Venkatesagowda, E Rigo, F Hasan, F Oliveira, Felisbela Oliveira, G Falony, G Viniegra-González, H Alkan, HN Gavala, I Ballesteros, IS Arvanitoyannis, Isabel Belo, J Jia, JA Alburquerque, JA Alburquerque, JA Alburquerque, JA Rodriguez, JGS Mala, JLS Lemos, JM Salgado, JM Salgado, JM Salgado, José M. Domínguez, José Manuel Salgado, Luís Abrunhosa, M Amin, M Lu, MB Palma, MCT Damaso, MLE Gutarra, N Pérez-Rodríguez, ND Mahadik, NG Edwinoliver, Noelia Pérez-Rodríguez, NR Kamini, P Batra, P Leite, RR Singhania, S Apprich, S Benjamin, S Ganguly, V Balaji, V Kumar, VMG Lima, VRO Lopes   +56 more
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