Results 11 to 20 of about 14,465 (202)
Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]
Food Additives & Contaminants: Part A, 2016 40 Páginas; 14 Tablas; 5 FigurasOlive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM – unresolved complex mixture), have been found in
Gómez-Coca, R. B. +2 more
core +5 more sources
Obtención de aceite de orujo [PDF]
Grasas y Aceites, 2006 Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years.
Ruiz Méndez, Mª Victoria +1 more
core +6 more sources
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
Microorganisms, 2022 Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced.
Paola Foti +5 more
doaj +4 more sources
Global Warming Potential Analysis of Olive Pomace Processing
Chemical Engineering Transactions, 2017 The olive pomace is a by-product of olive oil production, obtained after milling operations. The milling process can be done by traditional pressing operations, or through centrifugation (that occurred in two or three phases).
I. De Marco, S. Riemma, R. Iannone
doaj +2 more sources
Two phases olive pomace storage in ponds
Grasas y Aceites, 2004 During the harvesting period 1999-2000, real samples of two phases olive pomace were taken from storage ponds in two extraction facilities located in Southern region of Spain , every month until a maximum of five months.
Álvaro E. Ramos Hinojosa +1 more
doaj +4 more sources
Olive Pomace Inclusion Alters the Microbial Community of Black Soldier Fly Larvae Frass While Maintaining Fertilizer Quality. [PDF]
MicrobiologyopenOlive pomace was evaluated as a feed component for rearing BSF larvae in industrial scale. The presence of olive pomace did not affect larvae or frass composition, even when frass was submitted to heat treatment or pelletization. Bacterial and fungal communities were affected by olive pomace.
Lopes IG +5 more
europepmc +2 more sources
Renewable Energy, 2021 Abstract Solid acid catalyst was produced from olive pomace (OP), characterized and used for the esterification of OP oil. OP was pyrolyzed, physical activated by steam and sulfonated using sulfuric acid. Commercial, coconut husk-based, activated carbon (CHAC) was also sulfonated for comparison.
Ayadi, Manel +4 more
openaire +3 more sources
Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces [PDF]
Processes, 2020 Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils.
Juan Francisco García Martín +5 more
openaire +3 more sources
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
Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata) [PDF]
Food Research International, 2016 Abstract Total lipids of olive pomace (OP), olive pomace diet (OP diet), fish oil diet (FO diet) and fish filets of farmed gilthead sea bream (fish fed with FO diet and OP diet respectively) were extracted and separated into polar (TPL) and neutral (TNL) lipids.
Eleni Sioriki +3 more
openaire +4 more sources