Results 41 to 50 of about 11,385 (196)

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Chemosensors, 2021
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted
Joana Madureira, Bruno Melgar, Celestino Santos-Buelga, Fernanda M. A. Margaça, Isabel C. F. R. Ferreira, Lillian Barros, Sandra Cabo Verde   +6 more
doaj   +1 more source

Sonication of olive pomace to improve xylanases production by SSF [PDF]

, 2015
Olive mill wastes are an important environmental problem in the areas where they are generated. Portugal is an important producer of olive oil in the world, thus it is interesting to find the most suitable valorization strategy to exploit their wastes ...
Abrunhosa, Luís, Belo, Isabel, Leite, P., Salgado, José Manuel, Venâncio, Armando   +4 more
core   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Nutritional and other health properties of olive pomace oil

Critical Reviews in Food Science and Nutrition, 2019
Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids. In addition, olive-pomace oil also contains a wide range of minor components that may contribute to its healthy properties.
Mateos, Raquel, Sarriá, Beatriz, Bravo-Clemente, Laura   +2 more
openaire   +3 more sources

Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

Applied Sciences, 2021
The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower ...
Mehrvash Varnasseri, Howbeer Muhamadali, Yun Xu, Paul I. C. Richardson, Nick Byrd, David I. Ellis, Pavel Matousek, Royston Goodacre   +7 more
doaj   +1 more source

Physico‐chemical and rheological characterization of olive‐pomace oils

European Journal of Lipid Science and Technology, 2014
In this paper the characteristics and rheological behavior of crude olive‐pomace oil extracted by mechanical and chemical means throughout one harvest period have been studied. Oils were turbid at 25°C and behaved as non‐Newtonian fluids. While the mechanically extracted samples fitted to the rheological model of Herschel–Bulkley, the chemical ...
Sánchez-Gutiérrez, Carla Andrea, Casas, Marta, Lucero, M. Jesús, Ruiz Méndez, Mª Victoria   +3 more
openaire   +2 more sources

Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk [PDF]

, 2022
Background and aims: The aim of this study was to ascertain the association between the consumption of different categories of edible olive oils (virgin olive oils and olive oil) and olive pomace oil and ankle-brachial pressure index (ABI) in ...
Alonso Gómez, Ángel M., Babio, Nancy, Barragán, Rocío, Buil Cosiales, Pilar, Cano Ibáñez, Naomi, Casas Rodríguez, Rosa M., Corella Piquer, Dolores, Daimiel, Lidia, Estruch Riba, Ramon, Fitó Colomer, Montserrat, Gaforio, José Juan, Galera Cusí, Ana, García Ríos, Antonio, González Mata, Guadalupe, González Palacios, Sandra, Lapetra, Jose, Martínez, J. Alfredo, 1957-, Martínez-González, Miguel Ángel, 1957-, Matía Martín, Pilar, Moreno Rodriguez, Anai, Muñoz Martínez, Júlia, Peis, Jose Ignacio, Pintó Sala, Xavier, Ramos Ballesta, Maria Isabel, Romaguera, Dora, Ros Rahola, Emilio, Ruiz Canela, Miguel, Salas Salvadó, Jordi, Santos Lozano, José Manuel, Serra Majem, Lluís, Sánchez Quesada, Cristina, Tinahones, Francisco J., Toledo Atucha, Estefanía, Tur, Josep Antoni, Vaquero Luna, Jessica, Vidal i Cortada, Josep, Vioque, Jesús, Vázquez, Clotilde, Wärnberg, Julia, Zulet, M. Angeles   +39 more
core   +1 more source

Sustainability Assessment of Circular Strategies in the Agri‐Food Industry: The Case of Olive Mills' By‐Product Valorization

Business Strategy and the Environment, EarlyView.
ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio, Rubén Granado‐Díaz, José A. Gómez‐Limón, Anastasio J. Villanueva   +3 more
wiley   +1 more source

Pomace Olive Oil and Endothelial Function

, 2010
Virgin olive oil, as the main fat source of the Mediterranean diet, has been proposed as one of the healthiest dietary oils, since there is increasing evidence demonstrating beneficial effects on the pathophysiology of atherosclerosis. Certainly, a number of experimental studies have revealed that virgin olive oil consumption can have favorable effects
Perona, Javier S., Cabello-Moruno, Rosana, Ruiz-Gutiérrez, Valentina   +2 more
openaire   +2 more sources

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy [PDF]

, 2012
Olive oil extraction starts by crushing olives and ends by obtaining olive oil, vegetative water and partially de-oiled olive pomace (Petrakis 2006; Di Giovacchino 2000). In the industry it is important to know the amount of oil and water present in both olive fruits and olive pomace.
Delgadillo, Ivonne, Barros, António, Nunes, Alexandra   +2 more
openaire   +2 more sources