Results 81 to 90 of about 11,461 (197)

NIR Spectroscopy for the Online Monitoring of Water and Olive Oil Content in Pomace during the Extraction Process

Applied System Innovation
The main challenge of this scientific work was the implementation on an industrial olive oil extraction plant of an NIR device for the multispectral analysis of pomace to predict the percentage of humidity and oil contained in it.
Alessandro Leone, Antonio Berardi, Giovanni Antonelli, Cosimo Damiano Dellisanti, Antonia Tamborrino   +4 more
doaj   +1 more source

Thermochemical Conversion of Olive Oil Industry Waste: Circular Economy through Energy Recovery

Recycling, 2020
The demand for new sources of energy is one of the main quests for humans. At the same time, there is a growing need to eliminate or recover a set of industrial or agroforestry waste sources.
Leonel J. R. Nunes, Liliana M. E. F. Loureiro, Letícia C. R. Sá, Hugo F.C. Silva   +3 more
doaj   +1 more source

Bioremediation and biovalorisation of olive-mill wastes [PDF]

Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin.
Antizar-Ladislao, B., Monteoliva-Sanchez, M., Morillo Perez, J.A., Ramos-Cormenzana, A., Russell, N.J.   +4 more
core   +3 more sources

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, Kubra Sahin Ozkan, Asli Yorulmaz, Aziz Tekin   +3 more
openaire   +2 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Residual biomass potential in olive tree cultivation and olive oil industry in Spain: valorization proposal in a biorefinery context

Spanish Journal of Agricultural Research, 2017
Olive crop and olive oil industry generates several residues, i.e., olive tree pruning biomass (OTPB), extracted olive pomace (EOP) and olive leaves (OL) that could be used to produce high-added value products in an integrated biorefinery.
Paloma Manzanares, Encarnación Ruiz, Mercedes Ballesteros, María J. Negro, Francisco J. Gallego, Juan C. López-Linares, Eulogio Castro   +6 more
doaj   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Characteristics of Composite Gels Derived From Seaweed, Rice Protein, and Insoluble Dietary Fibers: Effect of pH and Monovalent Ions

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Composite gels comprises of seaweed, rice protein and date fibers exhbited enhanced gel strength and texture with reduced syneresis. Date fibers contributing significantly to the gels’ distinctive color. The combination of ingredients in this blend leverages the functional properties of each component to create a composite blend with superior physical ...
Muneeba Zubair Alam, Mohammed Tarique, Shamma Aldhaheri, Oni Yuliarti   +3 more
wiley   +1 more source

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +1 more source

Comparative Study of Refractance Window and Hot Air Drying of Apple Pomace: Kinetics, Modeling, and Utilization in Pancakes

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
Refractance window drying efficiently valorized apple pomace by significantly reducing drying time and energy consumption while better preserving bioactive compounds compared to hot air drying. The resulting powder showed high functional potential and was successfully used as a sugar and flour substitute in pancakes.
Fadime Begüm Tepe, Tolga Kağan Tepe
wiley   +1 more source