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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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Environmental assessment of olive mill solid waste valorization via anaerobic digestion versus olive pomace oil extraction [PDF]
, 2020 Anaerobic digestion is a promising alternative to valorize agrifood wastes, which is gaining interest under an environmental sustainability overview. The present research aimed to compare anaerobic digestion with olive pomace oil extraction, by using ...
Esposito, Giovanni +19 more
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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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Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
Grasas y Aceites, 1996 The introduction of the two-phases extraction systems of olive oil require a exhaustive control of the oil contained in the produced olive-pomace. The analytical techniques in use are not useful for online analysis.
J. A. García Mesa +2 more
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NFS Journal, 2022 Olive stone and olive pomace were first identified as black pepper adulterants at the end of the 19th century. Nowadays, there is a worldwide boom in olive oil consumption.
Jean-Louis Lafeuille +4 more
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Colour Removal with Adsorption Process Using Pomace
Cumhuriyet Science Journal, 2017 Olive and olive oil are important agriculturalproducts produced especially in Mediterranean countries. Olive tree is grown inAegean, Marmara, Mediterranean and Southeastern Anatolia regions in Turkey.Some production wastes are caused by the activities of
Muhammed Kamil Öden +2 more
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Olive and olive pomace oil packing and marketing
Grasas y Aceites, 2006 The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton), and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material ...
José Linares +4 more
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