Results 41 to 50 of about 172,066 (207)

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, Mª Victoria Ruiz Méndez   +1 more
doaj   +1 more source

Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

Fermentation, 2023
In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol).
Josman Dantas Palmeira, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, Helena M. N. Ferreira   +5 more
doaj   +1 more source

Colour Removal with Adsorption Process Using Pomace

Cumhuriyet Science Journal, 2017
Olive and olive oil are important agriculturalproducts produced especially in Mediterranean countries. Olive tree is grown inAegean, Marmara, Mediterranean and Southeastern Anatolia regions in Turkey.Some production wastes are caused by the activities of
Muhammed Kamil Öden, Serkan Şahinkaya, Sezen Küçükçongar   +2 more
doaj   +1 more source

Development and characterization of biscuits with olive pomace

Food Science and Technology, 2023
Abstract This work developed biscuits with the partial substitution of wheat flour with olive pomace flour (OPF). The wheat flour contents substituted by OPF in the biscuits were 0%, 10%, and 20%. The effects of the flour on the chemical composition, lipid profile, and sensory aspects of the reformulated biscuits were evaluated.
Pamela Cristiele Oliveira TRINDADE, Alice de Carvalho DALFOLO, Camila Sant’Ana MONTEIRO, Roger WAGNER, Bibiana Alves dos SANTOS, Flávia Michelon DALLA NORA, Silvani VERRUCK, Cláudia Severo da ROSA   +7 more
openaire   +2 more sources

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Frontiers in Sustainable Food Systems
In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional ...
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga   +7 more
doaj   +1 more source

A holistic engineering approach for utilization of olive pomace

The Journal of Supercritical Fluids, 2015
Abstract Olive pomace is a by-product of olive oil production and an important biomass for the Mediterranean countries. The aim of this study was to optimize the oil extraction from olive pomace by supercritical CO 2 and utilize the remaining biomass by hydrolysis.
Akay, Fazilet, Kazan, Aslihan, Celiktas, Melih Soner, Yesil-Celiktas, Ozlem   +3 more
openaire   +3 more sources

Environmental Assessment of Olive Mill Solid Waste Valorization via Anaerobic Digestion Versus Olive Pomace Oil Extraction [PDF]

, 2020
Anaerobic digestion is a promising alternative to valorize agrifood wastes, which is gaining interest under an environmental sustainability overview. The present research aimed to compare anaerobic digestion with olive pomace oil extraction, by using ...
Esposito, Giovanni, Guillermo Rodríguez-Gutiérrez, Mónica Rodríguez-Galán, Giovanni Esposito, Antonio Serrano, Serrano, Antonio, Rodríguez Gutiérrez, Guillermo, Armando Oliva, García-Martín, Juan Francisco, Serrano Moral, Antonio, Alonso-Fariñas, Bernabé, Bernabé Alonso-Fariñas, Fernando G. Fermoso, Oliva, Armando, González Fermoso, Fernando, Rodríguez-Galán, Mónica, Juan Francisco García-Martín, Fermoso, Fernando G., Rodríguez Galán, Mónica, Rodríguez-Gutiérrez, Guillermo, Alonso-Farinas B., García Martín, Juan Francisco, Rodriguez-Galan M., Garcia-Martin J. F., Serrano A., Oliva A., Fermoso F. G., Esposito G., Rodriguez-Gutierrez G., Alonso Fariñas, Bernabé   +29 more
core   +2 more sources

Intensification of Biophenols Extraction Yield from Olive Pomace Using Innovative Green Technologies

Biomolecules, 2022
Olive pomace is the main by-product generated by the olive oil production process. Although toxic to the environment, olive pomace is an important source of natural antioxidants due to its high content of phenolic compounds.
Yosra Belghith, Imen Kallel, Maxence Rosa, Panagiotis Stathopoulos, Leandros A. Skaltsounis, Noureddine Allouche, Farid Chemat, Valérie Tomao   +7 more
doaj   +1 more source

Development and evaluation of a microwave‐assisted continuous system for olive pomace oil extraction and in‐line esterification/transesterification

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study developed and evaluated a preliminary continuous microwave‐assisted system integrating oil extraction from olive pomace and subsequent conversion into fatty acid ethyl esters (FAEEs) in a single processing unit. A conventional microwave oven was adapted for continuous operation by incorporating magnetron power adjustment and a ...
Luís F. Barth, João H. C. Wancura, Rafael C. Beltrame, Flávio D. Mayer   +3 more
wiley   +1 more source

Environmental Challenges on Olive Mill Wastes in Albania: Sustainable Management and Circular Economy Opportunities

Resources
The olive oil extraction industry produces large amounts of olive pomace and wastewater, both of which contain high levels of pollutants. In Albania, olive oil production has increased, while by-product challenges persist.
Dritan Topi, Aleksander Petre
doaj   +1 more source