Results 131 to 140 of about 4,276 (195)

Absolute Quantitation of Phenolic Compounds in Olive Oil for Health Claim Recognition. [PDF]

Antioxidants (Basel)
Castillo-Luna A, Priego-Capote F.
europepmc   +1 more source

Green Valorization of Two-Phase Olive Pomace via Pressurized Liquid Extraction: Process Optimization, Comprehensive Metabolite Analysis and Functional Applications. [PDF]

Molecules
Dauber C, Olt V, Valdés A, Alborés S, Gámbaro A, Ibáñez E, Vieitez I.   +6 more
europepmc   +1 more source

Exhausted olive pomace as a replacement for soybean hulls in corn silage-based diets for late-lactating Holstein cows: Insights from sustainable dairy farming. [PDF]

JDS Commun
Fonseca AJM, Cabrita ARJ.
europepmc   +1 more source

Different approaches to Olive Pomace valorisation

Olive pomace (OP) is a substantial by-product, rich in lignocellulosic materials and water, obtained following the extraction of olive oil. It comprises the following components: olive skins, pulp, seeds, and stones.
Rodrigues, Ana, Cordeiro, Ana, Silvério, Sara, Rodrigues, Lígia R., Amorim, Cláudia, Peres, António M., Cadavez, Vasco, Lamas, Sandra   +7 more
core  

Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies. [PDF]

Foods
Moret S, Sadeghian SF, Ursol LM, Barp L.
europepmc   +1 more source

Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products. [PDF]

Foods
Spizzirri UG, Esposito L, Restuccia D, Crupi P, Fosco D, Desideri G, Vescovo D, Clodoveo ML, Martuscelli M, Aiello F.   +9 more
europepmc   +1 more source

Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics. [PDF]

Ital J Food Saf
Pikuli K, Devolli A, Muça K.
europepmc   +1 more source

ANALYTICAL EVALUATION OF BIOACTIVE COMPOUNDS IN OLIVE OIL BY-PRODUCTS

The production of by-products from farming and food manufacturing poses a significant challenge to global environmental and food emergencies. Olive oil production employs a technological process that relies on physical operations without chemicals ...
W. M. V. Marchesiello, M. Galletta, M. Russo, F. Cacciola, L. Mondello, M. Quinto, P. Dugo   +6 more
core  

The Properties of Concrete Utilizing Partial Aggregate Replacement with Locally Sourced Mediterranean Agro-Waste. [PDF]

Materials (Basel)
Juradin S, Netinger Grubeša I, Milat M, Divić V, Šamec D, Rapić D.   +5 more
europepmc   +1 more source

Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization. [PDF]

Foods
Vega Baudrit JR, Corrales-Ureña Y, Jaimes Merazzo K, Chinchilla Orrego JS, Lopretti M.   +4 more
europepmc   +1 more source