Results 71 to 80 of about 172,066 (207)

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits [PDF]

Mediators of Inflammation, 2007
Olive oil polar lipid (OOPL) extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL) extract inhibits PAF activity in vitro and the most potent antagonist has been identified as a glycerylether-sn-2-acetyl glycolipid with common structural characteristics with the respective potent antagonist of OOPL.
Tsantila, N., Karantonis, H.C., Perrea, D.N., Theocharis, S.E., Iliopoulos, D.G., Antonopoulou, S., Demopoulos, C.A.   +6 more
openaire   +4 more sources

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Valorisation of fresh olive oil pomace for biogas production

, 2023
Olive oil is a liquid fat obtained by pressing whole olives and directly extracting the virgin oil through mechanical processes. The remaining residue is a liquid/solid mixture called olive oil pomace, containing about 60 to 80% water.
Barroso, Vitor C., Ferreira, Leonor C., Schwarz, Bjorn, Filipe, Susana, Silva, Mara   +4 more
core  

Industry 5.0‐Oriented Digital Technologies for Agro‐Food Processing and Supply Chains: A Review With Applications in Peru

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Industry 5.0 technologies support agro‐food engineering using intelligent automation and other digital tools. Integrating advanced digital technologies into agro‐food processing enables efficient, traceable, and sustainable production systems. ABSTRACT This review discusses the application of Industry 5.0‐oriented digital technologies in agro‐food ...
Grisel Osorio, Jhonny Pacheco, Heidy Valeria Palacin‐Baldeón, Pedro Shiguihara, Luis Olivera Montenegro, Giovani Leone Zabot   +5 more
wiley   +1 more source

Suitable Substrates for Black Soldier Fly Larvae Production: A Pathway Towards Sustainable Aquafeed Production

Aquaculture, Fish and Fisheries, Volume 6, Issue 5, October 2026.
ABSTRACT Due to the rapid growth in aquaculture, there is an urgent need to explore alternative sustainable sources for fish feed other than conventional fishmeal. Black soldier fly larvae (BSFL) have been identified as a potential source of protein that could transform waste materials into high‐value biomass. This review critically synthesizes current
Mekonnen Melesse, Abebe Getahun, Akewake Geremew   +2 more
wiley   +1 more source

Production of Bixin‐Rich Extracts From Annatto Seeds via Ethanol–Water Extraction Integrated With Ultrafiltration Technology

Chemistry &Biodiversity, Volume 23, Issue 10, October 2026.
Ethanol–water extraction followed by 5 kDa ultrafiltration yields a bixin‐rich annatto extract with 97.9% bixin rejection, 94.2% recovery in the retentate, and an enrichment factor of 1.29. Fouling analysis indicates an important contribution from cake formation, highlighting the role of membrane–solute interactions in the selective concentration of ...
Karolyna B. Miguel, Vicelma Luiz Cardoso, Miria Hespanhol Miranda Reis   +2 more
wiley   +1 more source

Life‐Cycle Assessment of olive oil addressing alternative production systems: how to deal with olive pomace valorization [PDF]

, 2016
Olive oil is an important product of the so-called “Mediterranean Diet”. In Portugal, about 90 000 tonnes of olive oil were produced yearly in the last agricultural campaigns.
Castanheira, Érica G., Figueiredo, Filipa, Freire, Fausto   +2 more
core   +1 more source

Effect of co-products from olive-oil production chain on rumen microbial communities: an in vitro study

Italian Journal of Animal Science
Several edible agro-industrial co-products have been studied as unconventional ingredients in ruminant diets to reduce the environmental impact of food production chains.
Federica Scicutella, Bernardo Valenti, Arianna Buccioni, Federica Mannelli, Mariano Pauselli, Viviana Bolletta, Azim Khalid, Elisabetta Toni, Giulia Foggi, Marcello Mele, Leonardo Fantechi, Matteo Daghio   +11 more
doaj   +1 more source

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +1 more source