Results 161 to 170 of about 172,066 (207)

Olive Pomace Fly Ash as an Alternative Alkaline Activator for Electric Arc Furnace Slag for Sustainable Cementitious Materials. [PDF]

Materials (Basel)
Muñoz-Castillo A, Andrés-Castro F, Gómez-Casero MÁ, Eliche-Quesada D.   +3 more
europepmc   +1 more source

Reusing wastes from olive pomace in oil production chain: How membrane technology can rescue nutrients from wastewaters. [PDF]

Heliyon
Cassano A, Calandra P, Caputo P, Morelli R, Conidi C, Argurio P, Rossi CO.   +6 more
europepmc   +1 more source

Formulation, Characterization, and Antioxidant Properties of Chitosan Nanoparticles Containing Phenolic Compounds from Olive Pomace. [PDF]

Antioxidants (Basel)
Fierri I, Chignola R, Stranieri C, Di Leo EG, Bellumori M, Roncoletta S, Romeo A, Benetti F, Fratta Pasini AM, Zoccatelli G.   +9 more
europepmc   +1 more source

Influence of phosphorus activation and carbonization temperature on the electrochemical performance of hard carbon made from olive pomace as an anode for sodium-ion batteries. [PDF]

RSC Adv
Alouiz I, Aqil M, Chari A, Dahbi M, Amarouch MY, Mazouzi D.   +5 more
europepmc   +1 more source

Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria. [PDF]

Front Nutr
Montagano F, Dell'Orco F, Prete R, Corsetti A.   +3 more
europepmc   +1 more source

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods – A Review

Journal of the Science of Food and Agriculture, 2021
Olive pomace, the solid by-product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value-added foods and, consequently, to foster the sustainability of ...
Antonella Pasqualone, Giacomo Squeo, Francesco Caponio   +2 more
exaly   +2 more sources

Nutritional and Other Health Properties of Olive Pomace Oil

Critical Reviews in Food Science and Nutrition, 2020
Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids.
Laura Bravo, Raquel Mateos, Beatriz Sarriá   +2 more
exaly   +2 more sources

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Pyrolysis of olive pomace and copyrolysis of olive pomace with refuse derived fuel

Environmental Progress & Sustainable Energy, 2013
Pyrolysis of olive pomace and copyrolysis of olive pomace with RDF blends were investigated by TGA. To see the effect of heating rate on pyrolysis behavior and kinetic parameters of olive pomace, TG and DTG curves were obtained at three different heating rates (10, 20, and 30°C min−1) between 20°C and 800°C.
Sibel Başakçılardan Kabakcı, Hilal Aydemir   +1 more
openaire   +1 more source

Effect of olive pomace extracts on hyperlipidaemia

Natural Product Research, 2011
In this study, we have examined the hypolipidemic effect of olive pomace extracts. Identification and quantitation of maslinic acid and oleanolic acid as the potentially effective components of the pomace extracts were carried out by high performance liquid chromatography methods.
Jun, Liu, Hongbin, Sun, Jing, Shang, Yuanyuan, Yong, Luyong, Zhang   +4 more
openaire   +2 more sources