Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil [PDF]
Foods, 2023 In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated.
Sinem Turan +3 more
doaj +4 more sources
Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration [PDF]
Foods, 2023 Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil.
Daniela Rigo Guerra +10 more
doaj +2 more sources
Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells [PDF]
Foods, 2023 The neuroinflammatory process is considered one of the main characteristics of central nervous system diseases, where a pro-inflammatory response results in oxidative stress through the generation of reactive oxygen and nitrogen species (ROS and RNS ...
Luana Schmidt +9 more
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Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts [PDF]
AntioxidantsOlive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam
Joana Madureira +8 more
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Effect of olive pomace as supplement on growth, carcass and meat characteristics of Karadi lambs
Indian Journal of Animal Sciences, 2023 This investigation aims to determine the effect of olive pomace on growth performance and quality of carcass characteristics of Karadi lambs. Lambs were grouped by initial body weights (29.746±1.49 kg) and randomly distributed into five groups.
SHAWNM SALIH, AYAD MAHMOOD
doaj +1 more source
Study on the Production Technology of Olive High Fiber Bread
Liang you shipin ke-ji, 2023 In order to improve the utilization of olive pomace, single-factor experiments were set up to investigate the effects of the amount of water and olive pomace addition on the quality of bread. Firstly, the basic components of olive pomace were determined.
HUANG Xiao-yu1 +7 more
doaj +1 more source
Molecules, 2021 Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related
Graziana Difonzo +10 more
doaj +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 +3 more
doaj +1 more source
Definition, Mission and Standards of International Olive Council
Liang you shipin ke-ji, 2022 The International Olive Council (IOC) is an international intergovernmental organization dedicated to olive oil and table olives, aiming at modernizing olive production, coordinating olive policies, improving the regulation of international trade ...
GHEDIRA Abdellatif
doaj +1 more source
Marine Drugs, 2013 Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from olive pomace, the inclusion of olive pomace in fish feed has been studied for gilthead sea bream (Sparus aurata ...
Ioannis Zabetakis +5 more
doaj +1 more source