Results 71 to 80 of about 11,461 (197)

Complexation between oleanolic and maslinic acids with native and modified cyclodextrins [PDF]

, 2018
Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or industry difficult. The complexation of OA
López Miranda, Santiago
core   +2 more sources

Olive‐derived bioactive combinations: synergistic angiotensin‐I‐converting enzyme (ACE) inhibition and distinct mechanisms of triterpenic acids and phenolics

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2683-2695, 30 March 2026.
Abstract BACKGROUND Cardiovascular diseases, largely driven by hypertension, remain the leading cause of mortality worldwide. Angiotensin‐I‐converting enzyme (ACE) inhibition is a well‐established therapeutic approach; however, synthetic inhibitors are frequently associated with adverse effects.
Fátima Rubio‐Senent, Alejandra Bermúdez‐Oria, África Fernández‐Prior, Antonio Lama‐Muñoz, Guillermo Rodríguez‐Gutiérrez, Juan Fernández‐Bolaños   +5 more
wiley   +1 more source

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
core  

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
core   +1 more source

From Pyrolysis Oil to Advanced Biographite Anode: Unravelling Biocoke Structural Evolution and Delayed Coking Effects

Advanced Energy and Sustainability Research, Volume 7, Issue 3, March 2026.
Temperature‐driven structural evolution of biocokes derived from biomass pyrolysis oil is systematically investigated. Catalytic graphitization of biocoke produces highly crystalline biographite anodes for lithium‐ion batteries. A delayed coking step enables coproduction of biographite and sustainable aviation fuels, without compromising crystallinity ...
Shaikat Chandra Dey, Seong‐Min Cho, Jose A. Gonzalez‐Aguirre, Md. Nazrul Islam, Ravindra Kumar Bhardwaj, Bertrand J. Tremolet de Villers, Brian J. Worfolk, William Joe Sagues, Steven M. Rowland, Mark R. Nimlos, Sunkyu Park   +10 more
wiley   +1 more source

Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios

Turkish Journal of Agriculture: Food Science and Technology, 2016
In this study, corn silage with different ratios of by adding olive pomace olive industry by-product under laboratory conditions was aimed to determine the effects on nutrient contents, fermentation characteristics and in vitro digestibility.
Asuman Arslan Duru, Şerafettin Kaya
doaj   +1 more source

Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach

Applied Sciences, 2020
Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions.
Tânia B. Ribeiro, Ana L. Oliveira, Cristina Costa, João Nunes, António A. Vicente, Manuela Pintado   +5 more
doaj   +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
core  

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, Márquez-Martín, Ana, Puerta, Rocío de la, Ruiz-Gutiérrez, Valentina   +3 more
core   +1 more source

Phenolic Profiling of Olive (Olea europaea L. cv. Nocellara Messinese) Samples by Comprehensive 2D Liquid Chromatography

ChemFoodChem, Volume 2, Issue 1, March 2026.
Comprehensive RP‐LC×RP‐LC‐PDA‐MS/MS profiling reveals 52 phenolic compounds across olive drupes, leaves, pomace, and extra virgin olive oil, highlighting matrix‐specific distribution patterns. Oleuropein derivatives dominate drupes, while flavonoids are enriched in leaves.
Katia Arena, Carmelo Coppolino, Francesco Cacciola, Paola Dugo, Luigi Mondello   +4 more
wiley   +1 more source