Results 101 to 110 of about 4,276 (195)

Determination of 87Sr/86Sr isotopic ratio in olive oil and pomace using multicollector-ICPMS: Analysis of pomace residues as a simpler approach for determination of 87Sr/86Sr ratio in olive oil with low Sr content

, 2022
This study presents an analytical procedure for measuring the 87Sr/86Sr isotopic ratio in olive oil and pomace using multicollector-inductively coupled mass spectrometry (MC-ICPMS).
Olivier F.X. Donard, Martina FurdekTurk, Filip Poˇs´ci´, Tea Zuliani, Emna Nasr, Julien Barre, Ekaterina N. Epova   +6 more
core   +1 more source

Pomace Olive Oil Improves Endothelial Function in Spontaneously Hypertensive Rats by Increasing Endothelial Nitric Oxide Synthase Expression [PDF]

, 2007
BACKGROUND: The effect of dietary pomace olive oil, which has the same concentration of oleic acid but a higher proportion of oleanolic acid (OA) than olive oil, was examined on animal models of hypertension for the first time. METHODS: During 12 weeks,
Rodríguez Rodríguez, Rosalía, Álvarez de Sotomayor Paz, María, Ruiz-Gutiérrez, Valentina, Herrera, M. D., Herrera González, María Dolores, Ruiz Gutiérrez, Valentina, Rodríguez-Rodríguez, Rosalía, Álvarez de Sotomayor, María   +7 more
core   +1 more source

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Frontiers in Sustainable Food Systems
In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional ...
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga   +7 more
doaj   +1 more source

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil. [PDF]

Foods, 2023
Velasco J, García-González A, Zamora R, Hidalgo FJ, Ruiz-Méndez MV.   +4 more
europepmc   +1 more source

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. [PDF]

Foods, 2022
Álvarez MD, Cofrades S, Pérez-Mateos M, Saiz A, Herranz B.   +4 more
europepmc   +1 more source

Excitation–emission matrix spectroscopy coupled with chemometrics for monitoring ozonation of olive oil and olive pomace oil

Analytical Methods
The effects of ozonation on the Total Polyphenol Content (TPC) of olive oils remain largely unexplored, despite the significant role that polyphenols play in enhancing the health benefits and quality of these oils.
Domínguez-Lacueva, Paula, Sikorska, Ewa, Cantalejo Díez, María Jesús   +2 more
openaire   +4 more sources

Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil

, 2010
In the 1970s and 1980s, olive processing using the continuous centrifugation system, called a three-phase system, expanded to many countries of the Mediterranean area.
LEONE, ALESSANDRO, TAMBORRINO A, PATEL V. B., CLODOVEO M. L, AMIRANTE P   +4 more
core  

PHYSICO-CHEMICAL ASSESSMENT OF POMACE EXHAUSTED AND APPRECIATION OF THEIR COMPOSTABILITY IN THE DELEGATION OF KALAA KEBIRA (TUNISIA)

Journal of Fundamental and Applied Sciences, 2016
Olive pomace is the solid by-product obtained from the extraction of olive oil revealing serious environmental problems in all Mediterranean countries olive growing.
Y. M'Sadak, M. Makhlouf, S. EL Amrouni
doaj   +1 more source

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions. [PDF]

Int J Mol Sci, 2023
Athanasiadis V, Chatzimitakos T, Kalompatsios D, Palaiogiannis D, Makrygiannis I, Bozinou E, Lalas SI.   +6 more
europepmc   +1 more source

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

, 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
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