Supercritical impregnation of pomegranate biomass as active packaging
Impregnation of pomegranate peel extract in LDPE films. Abstract This study explores the effect of supercritical solvent impregnation (SSI) time (1, 3 and 5 h; 300 bar and 60°C) of pomegranate peel extract on the physical and functional properties of low‐density polyethylene (LDPE) films.
Chan Lee Ting +4 more
wiley +1 more source
Optimization of initial moisture and temperature in solid-state fermentation to produce cellulases by Aspergillus uvarum on olive mill and winery wastes [PDF]
Wineries and olive oil industries are dominant agro-industrial activities in southern European regions. The use of byproducts of these industries could reduce the costs of enzymes production.
Abrunhosa, Luís +4 more
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Olive oil and olive pomace oil refining
In this article, refining of olive oil and olive-pomace oil is briefly reviewed. The aspects considered include objectives of the main steps in relation to quality standards and deodorization with nitrogen as a recent technical development.
Ruiz Méndez, Mª Victoria +1 more
openaire +1 more source
Life‐Cycle Assessment of olive oil addressing alternative production systems: how to deal with olive pomace valorization [PDF]
Olive oil is an important product of the so-called “Mediterranean Diet”. In Portugal, about 90 000 tonnes of olive oil were produced yearly in the last agricultural campaigns.
Castanheira, Érica G. +2 more
core +1 more source
Nuts and legumes contain both nutrients and bioactive compounds supporting cardiovascular health related to influencing DNA methylation. These foods are related to reducing oxidative stress, supplying methyl donors, and modulating genes involved in platelet function, such as PEAR1 and mitochondrial genes, in association with helping reduce inflammation
Siwaphorn Chaimati +2 more
wiley +1 more source
Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors [PDF]
Background: Bioreactor type, sterilization and specific operational conditions are key factors for the scale-up of solid-state fermentation (SSF). This work deals with the lipase production by SSF of olive pomace (OP) at a traditional tray-type and ...
Abrunhosa +43 more
core +1 more source
Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products [PDF]
Documento descargado de https://digital.csic.es/handle/10261/129335The application of an industrial process based on the hydrothermal treatment of 160 °C/60 min of alperujo, a by-product of olive oil extraction, allows the formation of a liquid phase ...
Fernández Bolaños, Juan +5 more
core +1 more source
Enzymatic esterification of olive-pomace oil
oz PİRİNA YAĞININ ENZİMATİK ESTERİFİKASYONU ÇİFTÇİ, Ozan Nazım Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Doç. Dr. Sibel FADILOĞLU Temmuz 2003 Bu çalışmada pirina yağındaki serbest yağ asitlerinin gliserolle enzimatik esterifıkasyonu mikro miktarda suyun varlığında, tutuklanmış Candida antarctica lipaz enzimi kullanılarak ...
openaire +1 more source
Treatment for the Olive Pomace Oil Extraction Industry by Appling Peroxy - Electrooxidation
This study aimed to assess the effectiveness of peroxy - electrooxidation (PEO) for treating wastewater from the olive pomace oil extraction industry. The response surface methodology was utilized to optimize the efficiency of the PEO process under varying conditions of electrolysis time, current density, and hydrogen peroxide (H2O2) dosage.
Martins, Ramiro +2 more
openaire +2 more sources
Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk [PDF]
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 participants in the PREDIMED ...
Alonso-Gomez, A. (Ángel) +52 more
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