Results 51 to 60 of about 11,117 (156)
Molecular distillation of olive pomace oil ─ Multiobjective optimization for tocopherol and squalene
LWT, 2018 Abstract Olive pomace oil was distilled using a laboratory scale molecular distillation unit aiming a successful separation of squalene. Pressures were 0.02, 0.1 and 0.5 mbar, and temperatures ranged from 160 to 240 °C. Changes in total tocopherol and squalene concentrations of distilled olive pomace oils were monitored.
Onur Ketenoglu +3 more
openaire +2 more sources
Eco‐Innovation Adoption in the Olive Oil Sector: A Sustainability Analysis
Business Strategy and the Environment, Volume 35, Issue 1, Page 1302-1316, January 2026.ABSTRACT The growing concern among consumers for more environmentally friendly products is forcing companies to align their strategies accordingly. In recent years, eco‐innovation has emerged as a key business strategy to address these new expectations.
Manuela Vega‐Zamora +3 more
wiley +1 more source
, 2007 Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
core +1 more source
Engineering Reports, Volume 8, Issue 1, January 2026.Agri‐food by‐products are sustainably transformed into high‐value bioactive compounds through advanced green extraction technologies. This valorization supports circular economy goals and promotes environmental and bioeconomic progress. ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing ...
Payel Dhar +8 more
wiley +1 more source
Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation [PDF]
, 2008 1st International Immunonutrition Workshop, Valencia, 3–5 October 2007, Valencia, SpainOlive pomace oil (‘orujo’ oil) is an olive oil product suitable for human consumption that is traditionally produced in Spain(1).
Fernández-Arche, Ángeles +3 more
core +1 more source
Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.Incorporating cereal brans, wine and olive residues, and plant skins or extracts into baked products enhances fiber, protein, and bioactive compounds while improving antioxidant properties and oxidative stability. Moderate inclusion maintains acceptable sensory quality, offering a sustainable strategy to valorize agri‐food by‐products and reduce ...
Roberta Zupo +5 more
wiley +1 more source
Olive polyphenol effects in a mouse model of chronic ethanol addiction [PDF]
, 2017 Objectives Alcohol addiction elicits oxidative imbalance and it is well known that polyphenols possess antioxidant properties. We investigated whether or not polyphenols could confer a protective potential against alcohol-induced oxidative stress ...
Bello, Cristiano +7 more
core +1 more source
Health Benefits and Therapeutic Potential of Quercetin
Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.Quercetin, a polyphenolic compound prevalent in many fruits, vegetables, and other dietary sources, has attracted considerable interest due to its extensive health benefits. This review examines its diverse biological properties, particularly its antioxidant and anti‐inflammatory effects. The study integrates recent scientific findings to elucidate the
Mahendra Aryal, Kim Wei Chan
wiley +1 more source
cScience, Volume 1, Issue 1, December 2025.ABSTRACT The steel industry is among one of the largest CO2 emitters in the world. To meet climate targets, replacing fossil‐based carbon with renewable biocarbon in metallurgical processes, particularly in blast furnaces (BFs) and electric arc furnaces (EAFs), has emerged as a viable short‐ to mid‐term solution.
Yu‐Chiao Lu +4 more
wiley +1 more source
Obtención de aceite de orujo [PDF]
, 2006 Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years.
Ruiz Méndez, Mª Victoria +1 more
core +2 more sources