Results 61 to 70 of about 3,444 (159)
Food Frontiers, Volume 7, Issue 2, March 2026.Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina +5 more
wiley +1 more source
Dataset on some soil properties improvement by the addition of olive pomace
Data in Brief, 2019 Soil amendment with olive cake produced from olive mills waste (olive pomace/cake) is an ordinary practice in olive producing countries in the Middle East.
Adnan I. Khdair +2 more
doaj +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Composite gels comprises of seaweed, rice protein and date fibers exhbited enhanced gel strength and texture with reduced syneresis. Date fibers contributing significantly to the gels’ distinctive color. The combination of ingredients in this blend leverages the functional properties of each component to create a composite blend with superior physical ...
Muneeba Zubair Alam +3 more
wiley +1 more source
Nutritional application of olive pomace in dairy animals: chemical composition, implications for milk quality and yield, nutrient digestibility, economics, and limitations [PDF]
Archives Animal BreedingThe olive oil industry produces large volumes of by-products which, if not properly managed, can negatively impact water resources, aquatic ecosystems, soil quality, and the atmosphere.
R. M. Bilal +10 more
doaj +1 more source
Thermochemical Conversion of Olive Oil Industry Waste: Circular Economy through Energy Recovery
Recycling, 2020 The demand for new sources of energy is one of the main quests for humans. At the same time, there is a growing need to eliminate or recover a set of industrial or agroforestry waste sources.
Leonel J. R. Nunes +3 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT This study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry‐cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce their use, highlight the need for alternatives.
Immaculada Argemí‐Armengol +3 more
wiley +1 more source
Pomace Olive Oil and Endothelial Function
, 2010 Virgin olive oil, as the main fat source of the Mediterranean diet, has been proposed as one of the healthiest dietary oils, since there is increasing evidence demonstrating beneficial effects on the pathophysiology of atherosclerosis. Certainly, a number of experimental studies have revealed that virgin olive oil consumption can have favorable effects
Perona, Javier S. +2 more
openaire +2 more sources
Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.Refractance window drying efficiently valorized apple pomace by significantly reducing drying time and energy consumption while better preserving bioactive compounds compared to hot air drying. The resulting powder showed high functional potential and was successfully used as a sugar and flour substitute in pancakes.
Fadime Begüm Tepe, Tolga Kağan Tepe
wiley +1 more source
Study on the effect of applying different levels of olive pomace (Olea europaea L.) on the grain yield of three rice (Oryza sativa L.) cultivars in climatic conditions of Khuzestan [PDF]
فیزیولوژی محیطی گیاهی, 2017 This study was performed to investigate the effect of applying olive (Olea europaea L.) pomace on some physiological characteristics and grain yield of three cultivars of rice (Oryza sativa L.).
azadeh niroomand +4 more
doaj
Olive oil and olive pomace oil refining
, 1999 In this article, refining of olive oil and olive-pomace oil is briefly reviewed. The aspects considered include objectives of the main steps in relation to quality standards and deodorization with nitrogen as a recent technical development.
Ruiz Méndez, Mª Victoria +1 more
openaire +1 more source