Results 11 to 20 of about 3,444 (159)
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
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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
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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
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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
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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
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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
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Olive oil and pomace olive oil processing
Grasas y Aceites, 2006 Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and ...
Kostas Antonopoulos +3 more
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Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]
Food Additives & Contaminants: Part A, 2016 Olive 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 cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction.
Gómez-Coca, R. B. +2 more
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Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process [PDF]
Molecules, 2021 At present the olive oil industry produces large amounts of secondary products once considered waste or by-products. In this paper, we present, for the first time, a new interesting olive by-product named “dried destoned virgin olive pomace” (DDVOP), produced by the pomace oil industry.
Benincasa C. +5 more
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Determination of Silage Quality of Olive Cake and Corn Mixtures in Different Ratios
Turkish Journal of Agriculture: Food Science and Technology, 2016 In this study, corn silage with different ratios of by adding olive pomace olive industry by-product under laboratory conditions was aimed to determine the effects on nutrient contents, fermentation characteristics and in vitro digestibility.
Asuman Arslan Duru, Şerafettin Kaya
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