Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil [PDF]
Foods, 2023 In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated.
Sinem Turan +3 more
doaj +4 more sources
Production of pomace olive oil [PDF]
Grasas y Aceites, 2006 Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years.
Pedro Sánchez Moral +1 more
doaj +6 more sources
Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration [PDF]
Foods, 2023 Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil.
Daniela Rigo Guerra +10 more
doaj +2 more sources
Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets [PDF]
Poultry Science, 2022 : The aim of the present study was to investigate the effect of dietary supplementation of olive pomace oil and olive pomace acid oil, which are rich in monounsaturated fatty acids (FA) but differ in free FA content, on growth performance, digestibility ...
G. Verge-Mèrida +6 more
doaj +2 more sources
Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]
Food Additives & Contaminants: Part A, 2016 40 Páginas; 14 Tablas; 5 FigurasOlive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM – unresolved complex mixture), have been found in
Gómez-Coca, R. B. +2 more
core +5 more sources
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation [PDF]
Journal of Chemistry, 2016 In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone +7 more
doaj +3 more sources
The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
Foods, 2023 The aim of this work was to understand the actual content of mineral oil hydrocarbons (MOH) in olive pomace oil in order to contribute to the monitoring requested by EFSA for the food groups making a relevant impact on human background exposure.
Raquel B. Gómez-Coca +2 more
doaj +4 more sources
Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies. [PDF]
Nutrients, 2022 Background: olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the health effect of prolonged OPO consumption is unknown ...
González-Rámila S +5 more
europepmc +4 more sources
Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets [PDF]
FoodsFrying 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 +3 more
doaj +2 more sources
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators [PDF]
GelsThe physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba ...
Mine Kırkyol +5 more
doaj +2 more sources