Results 121 to 130 of about 4,276 (195)

Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain

Los datos han sido generados utilizando Excel Office 2019 e IBM SPSS Statistics versión 29.0. Los datos SPSS han sido exportados a Excel.-- Fecha de finalización del proyecto: 30/08/2025.This dataset corresponds to data obtained in a study on the use of ...
García-González, Aída, Velasco, Joaquín, Zamora, Rosario, Hidalgo, Francisco J., Ruiz Méndez, Mª Victoria   +4 more
core   +1 more source

Bio-based textile dyes and biogas recovery from olive pomace in a biorefinery approach

To reduce its environmental footprint, the textile industry is turning to sustainable materials such as natural dyes, which can be obtained from agro-industrial waste like olive pomace.
Correa González, Sandra, Ferrer Martí, Ivet, Vila, Joaquim, Riba Moliner, Marta, Forns, Núria, Passos, Fabiana   +5 more
core   +1 more source

An improvement in the efficiency of olive pomace oil extraction using an optimal pooling decision model

, 2013
Artículos en revistasWhen olives are harvested, local presses dispose of olive husk, the residue of the pressing process, transporting it to Olive Waste Management Centres (OWMC).
Rayón Durán, Guiomar, Sánchez Martín, Pedro   +1 more
core  

Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. [PDF]

J Food Sci Technol, 2019
Sahin Ozkan K, Ketenoglu O, Yorulmaz A, Tekin A.   +3 more
europepmc   +1 more source

Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. [PDF]

Foods
Álvarez MD, Saiz A, Herranz B, Cofrades S.   +3 more
europepmc   +1 more source

Technical-economic prefeasibility of an olive pomace biorefinery for the main olive-growing areas of Argentina [PDF]

Presentación en diapositivasArgentina is the main olive oil producer among South American countries, with over 250.000 t of olives milled per year.
Alday Poblete, Silvina Esther, Renzi, Laura Andrea, Beccaria Ibañez, Javier, Monetta, Pablo Miguel   +3 more
core  

Antioxidant activity and total phenolic content of different extracts from depilified olive oil pomace

Introduction: The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of the circular economy. Olive oil industry is a source of olive pomace, as a by-product.
Ribeiro, T. B., Pintado, M. E., Martins, V. F. R., Morais, R. M. S. C., Morais, A. M. M. B.   +4 more
core  

Portable and Digital MOX Sensor Electronic Nose with Thermal Modulation: Design, Stability Analysis, and Long-Term Validation. [PDF]

Sensors (Basel)
González V, Fernández JÁ, Arroyo P, Lozano J.   +3 more
europepmc   +1 more source

Co-Digestion of Olive Pomace and Goat Manure for <i>Hermetia illucens</i> Growth and Potential Coupling with Biogas Production. [PDF]

Insects
Dolce A, Lomonaco G, Iannielli F, Rubiejo Perez N, Scieuzo C, Fernandez Bayo JD, Falabella P.   +6 more
europepmc   +1 more source

Influence of Ultrasound-Assisted and Supercritical CO₂ Extraction on Phytochemical Profiles with Antimicrobial and Antioxidant Functionality from Olive Leaves and Olive Pomace. [PDF]

Molecules
Gizaw Y, Benito MJ, Rivas MLÁ, Gudiño I, Córdoba MG, Casquete R.   +5 more
europepmc   +1 more source