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
doaj +2 more sources
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 +2 more sources
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
doaj +2 more sources
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
Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice [PDF]
, 2020 Pomace olive oil, an olive oil sub-product, is a promising source of bioactive triterpenoids such as oleanolic acid and maslinic acid. Considering the vascular actions of pomace olive oil and the potential effects of the isolated oleanolic acid on ...
Claro Cala, Carmen María +6 more
core +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
Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia [PDF]
, 2017 Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age.
Aparicio, R. +5 more
core +4 more sources
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