Optimization of initial moisture and temperature in solid-state fermentation to produce cellulases by Aspergillus uvarum on olive mill and winery wastes [PDF]
, 2014 Wineries and olive oil industries are dominant agro-industrial activities in southern European regions. The use of byproducts of these industries could reduce the costs of enzymes production.
Abrunhosa, Luís +4 more
core
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 +2 more
doaj +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. +2 more
core +1 more source
Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.Nuts and legumes contain both nutrients and bioactive compounds supporting cardiovascular health related to influencing DNA methylation. These foods are related to reducing oxidative stress, supplying methyl donors, and modulating genes involved in platelet function, such as PEAR1 and mitochondrial genes, in association with helping reduce inflammation
Siwaphorn Chaimati +2 more
wiley +1 more source
Revista Ceres, 2020 Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone.
Bruna Wendt Böhmer-Maas +3 more
doaj +1 more source
Adulteration of Oblica virgin olive oil with edible sunflower and refined olive pomace oil
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2011 Adulteration of virgin olive oils is a common problem on market which is battled against with different authenticity indicators. In this work efficiency of some legally prescribed indicators (fatty acid content, trans fatty acid content, total wax content and K-values) in determination of adulteration of extra virgin olive oil from variety Oblica with ...
Škevin, Dubravka +4 more
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Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors [PDF]
, 2018 Background: Bioreactor type, sterilization and specific operational conditions are key factors for the scale-up of solid-state fermentation (SSF). This work deals with the lipase production by SSF of olive pomace (OP) at a traditional tray-type and ...
Abrunhosa +43 more
core +1 more source
Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products [PDF]
, 2015 Documento descargado de https://digital.csic.es/handle/10261/129335The application of an industrial process based on the hydrothermal treatment of 160 °C/60 min of alperujo, a by-product of olive oil extraction, allows the formation of a liquid phase ...
Fernández Bolaños, Juan +5 more
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 MineralnaWastewater 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 +1 more
openaire +2 more sources