Results 81 to 90 of about 3,444 (159)

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

Thorium(IV) removal by nano olive pomace and its nano biochar: A comparative study

Adsorption Science & Technology
This study aimed to investigate the behavior of nano olive pomace as a raw adsorbent and its biochar in adsorbing thorium (IV) ions (Th(IV)) from aqueous solutions.
Akram I. Abu Shawer, Fawwaz I. Khalili, Ehab A. Hamzeh   +2 more
doaj   +1 more source

Production of Biogas from Olive Pomace [PDF]

Evergreen, 2020
Manel AYADI, Sylvestre AHOU, Sary AWAD, Manef ABDERRABBA, Yves ANDRES   +4 more
openaire   +1 more source

The Utilization of Olive Pomace. [PDF]

Journal of Industrial & Engineering Chemistry, 1917
W. V. Cruess, A. W. Christie
openaire   +1 more source

Olive pomace powders

, 2019
[Excerpt] Introduction: The development of new food ingredients from byproducts has been widely investigated. However, these processes often involve the use of organic solvents (classical methods) or have total operational costs (novel eco‐friendly techniques).
Ribeiro, Tânia B., Oliveira, Ana L., Vicente, A. A., Nunes, João, Pintado, Manuela   +4 more
openaire   +2 more sources

Olive Oil: ¿Virgin or refined? and ¿Pomace-olive oil?

, 2020
International Meeting on Fats and Oils (2020)
openaire   +1 more source

Volatile and non-volatile profiles of olive pomace and its potential uses

Journal of Oasis Agriculture and Sustainable Development
Olive pomace is an environmentally harmful waste from the olive oil industry, containing large amounts of bioactive compounds that could be used in several areas.
Rami Rahmani, Sameh Sassi Aydi, Khadija El Arbi, Fatma Ben Ahmed, Amina Hzemi, Mohamed Debouba, Samir Aydi   +6 more
doaj   +1 more source

Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets

Foods
Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxidants.
Tatiana Pintado, María Dolores Álvarez, Beatriz Herranz, Gonzalo Delgado-Pando   +3 more
doaj   +1 more source

Bioremediation of olive mill pomaces for agricultural purposes

, 1998
7 pages, 3 figures, 3 tables, 9 references. Trabajo presentado al 9th International Symposium on Environmental Pollution and Its Impact on Life in the Mediterranean Region (Mesaep), celebrado del 4-9, octubre, 1997 en S. Agnello di Sorrento, Italia. Existing laws in Italy propose olive mill pomaces (OMP), produced by the two phase system, as a ...
Madejon E, Galli E, Tomati U
openaire   +3 more sources

Enzymatic esterification of olive-pomace oil

, 2020
oz PİRİNA YAĞININ ENZİMATİK ESTERİFİKASYONU ÇİFTÇİ, Ozan Nazım Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Doç. Dr. Sibel FADILOĞLU Temmuz 2003 Bu çalışmada pirina yağındaki serbest yağ asitlerinin gliserolle enzimatik esterifıkasyonu mikro miktarda suyun varlığında, tutuklanmış Candida antarctica lipaz enzimi kullanılarak ...
openaire   +1 more source