Results 71 to 80 of about 14,465 (202)
International Journal of Cosmetic Science, EarlyView.Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian +2 more
wiley +1 more source
Optimization study of the fouling build-up on a RO membrane for pretrated olive mill wastewater purification [PDF]
, 2017 Even though membranes are considered in many aspects a mature technology, a range of features are still in development and under investigation. Regarding this, the main handicap of this technology is inevitably membrane fouling.
Martínez-Férez, Antonio +2 more
core +1 more source
Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy [PDF]
, 2012 Olive oil extraction starts by crushing olives and ends by obtaining olive oil, vegetative water and partially de-oiled olive pomace (Petrakis 2006; Di Giovacchino 2000). In the industry it is important to know the amount of oil and water present in both olive fruits and olive pomace.
Delgadillo, Ivonne +2 more
openaire +2 more sources
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
Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
Animal, 2021 The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally sustainable swine production.
G. Verge-Mèrida +6 more
doaj +1 more source
Production of 4-ethylphenol in alperujo by Lactobacillus pentosus [PDF]
, 2015 © 2014 Society of Chemical Industry. BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the formation of 4-ethyphenol provokes a strong
Asencio, Emilio +4 more
core +1 more source
eFood, Volume 7, Issue 1, February 2026.The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam +9 more
wiley +1 more source
Production of metal nanoparticles by agro-industrial wastes. A green opportunity for nanotechnology [PDF]
, 2016 The feasibility of producing silver nanoparticles (Ag NPs) using phenolic extracts from agro-industrial wastes as reducing agents was investigated. Phenolic extracts were obtained from bilberry wastes (BW) and spent coffee grounds (SCG) with aqueous ...
Baiocco, Daniele +3 more
core +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti +4 more
wiley +1 more source
Eco‐Innovation Adoption in the Olive Oil Sector: A Sustainability Analysis
Business Strategy and the Environment, Volume 35, Issue 1, Page 1302-1316, January 2026.ABSTRACT The growing concern among consumers for more environmentally friendly products is forcing companies to align their strategies accordingly. In recent years, eco‐innovation has emerged as a key business strategy to address these new expectations.
Manuela Vega‐Zamora +3 more
wiley +1 more source