Results 91 to 100 of about 4,276 (195)

Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts

Antioxidants
Olive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam
Joana Madureira, Inês Gonçalves, Jéssica Cardoso, Maria Inês Dias, Pedro M. P. Santos, Fernanda M. A. Margaça, Celestino Santos-Buelga, Lillian Barros, Sandra Cabo Verde   +8 more
doaj   +1 more source

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +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, Sawsan I. Khdair, Ghaida A. Abu-Rumman   +2 more
doaj   +1 more source

Efek Antimikroba Extra Virgin Olive Oil, Extra Light Olive Oil, dan Olive Pomace Oil Terhadap Escherichia Coli

Penelitian ini bertujuan untuk mengevaluasi efek antimikroba dari tiga jenis minyak zaitun—extra virgin olive oil, extra light olive oil, dan olive pomace oil—terhadap pertumbuhan bakteri Escherichia coli.
Aristi, Sazkia Ramadhani
core   +1 more source

Models for the rapid assessment of water and oil content in olive pomace by near-infrared spectrometry

, 2020
BACKGROUND Measurement of water and oil content in olive pomace is crucial in order to control the olive oil extraction process; the use of near‐infrared spectra could allow the measurement of the oil and water content in the olive pomace.
Giovanni Carlo Di Renzo, Altieri, Giuseppe, Giuseppe Altieri, Di Renzo, Giovanni Carlo, Francesco Genovese, Matera, Attilio, Attilio Matera, Genovese, Francesco   +7 more
core   +1 more source

Agrochemical characterization, net N mineralization, and potential N leaching of composted olive-mill pomace currently produced in southern Spain

, 2013
In S Spain, the Andalusian olive oil industry generates annually 2.5-3.0 million tons of olive mill pomace, a by-product which is comprised of the residues from the two-phase oil-extraction process.
Hatch, David J., Gómez-Muñoz, Beatriz, Hatch, D. J., Gomez-Munoz, B., Bol, R., Garcia-Ruiz, R., García-Ruiz, Roberto, Bol, Roland   +7 more
core   +1 more source

Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties

, 2022
The aim of this study was to investigate the effect of olive pomace flour (OPF) substitution (5%, 7.5% and 10%) on the physicochemical, bioactive, textural, nutritional, thermal, microstructural, and sensorial properties of breadsticks formulated with ...
Simsek, Meric, Sufer, Ozge
core   +1 more source

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

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

Treatment and Valorisation of Pomace Olive Oil Wastewater

Inżynieria Mineralna
Wastewater generated during the production of pomace olive oil is complex and highly variable due to different cultivation and processing characteristics. It has a high toxic organic load, low pH, and high chemical and biological demands. To reduce the concentration of chemical oxygen demand (COD) and total phenolic compounds (TPh) in pomace olive oil ...
Martins, Ramiro, Grabowski, Thais Theomaris dos Santos   +1 more
openaire   +2 more sources

Posibility to improve the quality characteristics of olive-pomace oils and to enhance differentiation with refined olive-pomace oil

, 2001
An investigation was carried out to evaluate the oxidative and hydrolytic degradation of 37 olive-pomace oils marketed in southern Italy and to compare the results with those obtained from 10 deodorised olive-pomace oils representative of large stocks ...
CAPONIO, Francesco, T. GOMES
core