Results 171 to 180 of about 4,276 (195)

A study on the impact of industrial-scale refining on olive oil and olive pomace oil contamination with mineral oils

Food Chemistry
Mineral oil hydrocarbons (MOH), including saturated (MOSH) and aromatic (MOAH) hydrocarbons, are contaminants of petrogenic origin. On-line high-performance liquid chromatography (HPLC) - gas chromatography (GC) - flame ionization detector (FID) was used for determining MOH in olive oils (OOs) and olive pomace oils (OPOs) at different stages of the ...
Ursol L. M., Conchione C., Peroni D., Moret S.   +3 more
openaire   +2 more sources

Possibility of improving the quality characteristics of olive‐pomace oil and enhancing its differentiation from refined olive‐pomace oil

Journal of the Science of Food and Agriculture, 2000
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 of oil obtained after the final step of refining. One aim of the research was to ascertain the quality
Tommaso Gomes, Francesco Caponio
openaire   +1 more source

Determination of oil and water in olive and olive pomace by NIR and multivariate analysis

Sensing and Instrumentation for Food Quality and Safety, 2009
Fourier transform (FT) Near Infrared Spectroscopy (NIR) spectrometry in combination with partial least squares (PLS) regression was used for direct, reagent-free determination fat and moisture content in milled olive and olive pomace. The two calibration models obtained were built with samples from two years harvest (2006/2007) and have a good ...
António S. Barros, Alexandra Nunes, Joana Martins, Ivonne Delgadillo   +3 more
openaire   +1 more source

Analysis of the legislated metals in different categories of olive and olive-pomace oils

Food Control, 2011
Abstract The determination in olive oils of the legislated metals (As, Cu, Fe and Pb) by the International Olive Oil Council (IOC) has been carried out by inductively coupled plasma mass spectrometry (ICP-MS) following microwave digestion with nitric acid.
E.J. Llorent-Martínez, P. Ortega-Barrales, M.L. Fernández-de Córdova, A. Ruiz-Medina   +3 more
openaire   +1 more source

Drying characteristics of olive pomace and the effect of drying on the quality of pomace oil

2020
ABSTRACT DRYING CHARACTERISTICS OF OLIVE POMACE AND THE EFFECT OF DRYING ON THE QUALITY OF POMACE OIL İNCE, Halil M. Sc. in Food Engineering Supervisor: Assoc. Prof. Dr. Fahrettin GÖ?ÜS September 2001, 78 pages Drying of olive pomace was carried out in a pilot plant tray drier with a constant air velocity of 1.2 m/'sec at 60, 70, 80 °C.
openaire   +1 more source

Chemical Parameters, Antioxidants, And Polyphenols In Extra Virgin Olive Oil And Olive Pomace Oil

IOSR Journal of Environmental Science Toxicology and Food Technology
This study examines two types of olive oil: extra virgin olive oil (EVOO) and olive pomace oil (OPO). EVOO is known for its high quality and health benefits, while OPO is a by-product obtained through solvent extraction. We compare their physical and chemical parameters, highlighting differences in quality, nutritional value, and market demand. EVOO is
openaire   +1 more source

Nutritional and other health properties of olive pomace oil

Critical Reviews in Food Science and Nutrition, 2020
Raquel Mateos, BEATRIZ Sarria, Laura Bravo   +2 more
exaly  

Microwave pyrolysis of olive pomace for bio-oil and bio-char production

Chemical Engineering Journal, 2020
Emily T Kostas, Gabriela Duran-Jimenez, Will Meredith   +2 more
exaly  

Bleaching of olive pomace oil with Spirulina platensis as an eco-friendly process

Algal Research, 2021
Abuzer Çelekli, Huseyin Bozkurt
exaly  

Article 118 Marketing standards for olive oils and olive-pomace oils

2011
Friedrich Erlbacher, Rudolf Moegele
openaire   +1 more source