Results 11 to 20 of about 2,688 (154)
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
Microorganisms, 2022 Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced.
Paola Foti +5 more
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Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry
Fermentation, 2023 In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol).
Josman Dantas Palmeira +5 more
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Biological Activities of Olive Oil Wastes and Their Potential for Use in Foods
Turkish Journal of Agriculture: Food Science and Technology, 2022 During the production of olive oil two types of waste are generated: wastewater and olive pomace. Since these wastes have high biochemical and chemical oxygen needs, they have harmful effects on the environment.
Aycan Ede, Sedef Nehir El
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PİRİNA YAĞININ ÖĞÜTME YARDIMCISI OLARAK KULLANABİLİRLİĞİNİN ARAŞTIRILMASI
Eskişehir Osmangazi Üniversitesi Mühendislik ve Mimarlık Fakültesi Dergisi, 2021 In this study, the use of olive pomace oil as a grinding aid was investigated in the grinding of calcite to dry micronized sizes in a laboratory scale stirred ball mill.
Serkan ÇAYIRLI +3 more
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Molecules, 2021 Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related
Graziana Difonzo +10 more
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Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]
Food Additives & Contaminants: Part A, 2016 Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM--unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction.
Gómez-Coca, R. B. +2 more
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Resourcing potential of olive oil pomace
Thermal Science, 2020 Olive oil is a kind of high-quality edible oil obtained by quick extraction from the fresh olive fruit. It has rich biological activity and positive effect on human health which leads to the increase of the demand for olive oil. Olive pomace is a by-product of olive oil during processing which is also rich in biologically active ingredients.
Linbo Li +6 more
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The Importance of Drying for Valorization of 2-Phase Olive Pomace
Turkish Journal of Agriculture: Food Science and Technology, 2017 With starting healthy consumption awareness in people throughout world, olive oil demand has increased and it is expected that this demand will increase day by day.
Ulaş Baysan, Mehmet Koç, Figen Ertekin
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Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
Animal, 2021 The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally sustainable swine production.
G. Verge-Mèrida +6 more
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Renewable Energy, 2021 Abstract Solid acid catalyst was produced from olive pomace (OP), characterized and used for the esterification of OP oil. OP was pyrolyzed, physical activated by steam and sulfonated using sulfuric acid. Commercial, coconut husk-based, activated carbon (CHAC) was also sulfonated for comparison.
Ayadi, Manel +4 more
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