Biodiesel production from olive pomace [PDF]
International Journal of Smart Grid and Clean Energy, 2019 Nezihe Ayas +3 more
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Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils
MATEC Web of Conferences, 2013 Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil.
Nigri S., Oumeddour R.
doaj +1 more source
Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]
فناوریهای جدید در صنعت غذاOlive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian +2 more
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Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products [PDF]
, 2015 Documento descargado de https://digital.csic.es/handle/10261/129335The application of an industrial process based on the hydrothermal treatment of 160 °C/60 min of alperujo, a by-product of olive oil extraction, allows the formation of a liquid phase ...
Fernández Bolaños, Juan +5 more
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Thorium(IV) removal by nano olive pomace and its nano biochar: A comparative study
Adsorption Science & TechnologyThis study aimed to investigate the behavior of nano olive pomace as a raw adsorbent and its biochar in adsorbing thorium (IV) ions (Th(IV)) from aqueous solutions.
Akram I. Abu Shawer +2 more
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Production of Biogas from Olive Pomace [PDF]
Evergreen, 2020 Manel AYADI +4 more
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Bioprocessing of olive mill and winery wastes by solid-state fermentation for simultaneously enzymes production and to increase their nutritional value [PDF]
, 2017 Book of Abstracts of CEB Annual Meeting 2017[Excerpt] One of fundamental challenges of olive oil and wine industries is to develop the new model of circular economy, that should lead to improve their competitiveness.
Belo, Isabel +3 more
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The Utilization of Olive Pomace. [PDF]
Journal of Industrial & Engineering Chemistry, 1917 W. V. Cruess, A. W. Christie
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, 2019 [Excerpt] Introduction: The development of new food ingredients from byproducts has been widely investigated. However, these processes often involve the use of organic solvents (classical methods) or have total operational costs (novel eco‐friendly techniques).
Ribeiro, Tânia B. +4 more
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Oleico+ project : olive mill wastes and the sustainability of the olive oil industry in Europe [PDF]
, 2011 Every year more than 15 millions tones of olive mill wastes (OMW) are generated in the EU. Those wastes consist in vegetation waters, effluents from olive oil, washing, leaves and other solids coming from wet pomaces from two phase extraction systems ...
Augusto, Gabriela +3 more
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