Results 41 to 50 of about 87,108 (230)

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, Casas, Marta, Lucero, M. Jesús, Ruiz Méndez, Mª Victoria   +3 more
openaire   +2 more sources

Colour Removal with Adsorption Process Using Pomace

Cumhuriyet Science Journal, 2017
Olive and olive oil are important agriculturalproducts produced especially in Mediterranean countries. Olive tree is grown inAegean, Marmara, Mediterranean and Southeastern Anatolia regions in Turkey.Some production wastes are caused by the activities of
Muhammed Kamil Öden, Serkan Şahinkaya, Sezen Küçükçongar   +2 more
doaj   +1 more source

Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]

Food Additives & Contaminants: Part A, 2016
Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM--unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction.
Gómez-Coca, R. B., Pérez Camino, María del Carmen, Moreda, Wenceslao   +2 more
openaire   +3 more sources

Biosensor immunoassay for traces of hazelnut protein in olive oil [PDF]

, 2009
The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins.
Nathalie G. E. Smits, Willem Haasnoot, Haasnoot, W., Maria G. E. G. Bremer, Smits, N.G.E., Bremer, M.G.E.G.   +5 more
core   +1 more source

Global Warming Potential Analysis of Olive Pomace Processing

Chemical Engineering Transactions, 2017
The olive pomace is a by-product of olive oil production, obtained after milling operations. The milling process can be done by traditional pressing operations, or through centrifugation (that occurred in two or three phases).
I. De Marco, S. Riemma, R. Iannone
doaj   +1 more source

Functional properties of pentacyclic triterpenes contained in pomace olive oil

, 2021
Olea europaea L. is a rich source of a variety of pentacyclic triterpenoids including oleanolic acid, maslinic acid, erythrodiol and uvaol, which have shown numerous biological effects.
Ruiz-Gutiérrez, Valentina, Rodríguez-Rodríguez, Rosalía   +1 more
core   +1 more source

Health Benefits of Olive Oil and Olive Extracts

EDIS, 2016
Olive oil is known for its health benefits. There are three common types of olive oil, namely virgin olive oil, refined olive oil, and olive pomace oil.
Wendy J. Dahl, Michael A. Tandlich, Julie England   +2 more
doaj   +5 more sources

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

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, Manuel García Palma, Mariano Iñigo, José Manuel García, Juan Berzosa   +4 more
openaire   +4 more sources

Enrichment of pomace olive oil in triterpenic acids during storage of "Alpeorujo" olive paste

, 2022
Triterpenic acids are natural compounds present in plants and foods with beneficial properties for human health and thus they are desirable in the food, cosmetics and pharmaceutical industries. Pomace olive is considered a good source of these substances.
Romero Barranco, Concepción, Dobarganes, M. Carmen, Brenes Balbuena, Manuel, García Borrego, Aránzazu, Ruiz Méndez, Mª Victoria   +4 more
core   +1 more source