Results 71 to 80 of about 87,108 (230)

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Foods, 2022
The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable ...
Joanna Grzelczyk, Joanna Oracz, Ilona Gałązka-Czarnecka   +2 more
doaj   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Effects of Dietary Olive Pomace Oil on Growth Performance, Some Immune Parameters and Disease Resistance (Lactococcus garvieae) of Rainbow Trout (Oncorhynchus mykiss)

Journal of anatolian environmental and animal sciences, 2020
: The present study investigated the effects of supplementation pomace oil on growth performance, some immune parameters and disease resistance of rainbow trout ( Oncorhynchus mykiss ).
E. Yılmaz, E. Çelik, Sebahattin Ergün, S. Yılmaz   +3 more
semanticscholar   +1 more source

Optimized Enzymatic Hydrolysis of Olive Pomace Proteins Using Response Surface Methodology

Applied Food Biotechnology, 2022
Background and objective: Olive pomace produced in the olive oil extraction process can be used as a natural source for the extraction of bioactive peptides.
Mona Fathi, Fakhri Sadat Hosseini, Reyhane Ramezani, Ladan Rashidi   +3 more
doaj   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 110-126, June 2026.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

Nutritional application of olive pomace in dairy animals: chemical composition, implications for milk quality and yield, nutrient digestibility, economics, and limitations [PDF]

Archives Animal Breeding
The olive oil industry produces large volumes of by-products which, if not properly managed, can negatively impact water resources, aquatic ecosystems, soil quality, and the atmosphere.
R. M. Bilal, H. A. Rudayni, F. Ul Hassan, M. U. Akhtar, K. Prince, A. S. Alawam, A. A. Allam, M. R. Farag, A. F. Khafaga, A. E. Taha, M. Alagawany   +10 more
doaj   +1 more source

Advances in Eco‐Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions

Analytical Science Advances, Volume 7, Issue 1, June 2026.
Fruit bioactive compounds offer antioxidant, anti‐inflammatory, and preventive benefits, yet extraction is hindered by poor solubility and conventional methods using toxic solvents and high energy. This review evaluates traditional and advanced eco‐friendly technologies, highlighting efficiency, selectivity, and sustainability.
Abadi Gebreyesus Hndeya, Desta Berhe Sbhatu, Gebreselema Gebreyohannes   +2 more
wiley   +1 more source

Valorisation of fresh olive oil pomace for biogas production

, 2023
Olive oil is a liquid fat obtained by pressing whole olives and directly extracting the virgin oil through mechanical processes. The remaining residue is a liquid/solid mixture called olive oil pomace, containing about 60 to 80% water.
Barroso, Vitor C., Ferreira, Leonor C., Schwarz, Bjorn, Filipe, Susana, Silva, Mara   +4 more
core  

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 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