Results 41 to 50 of about 4,276 (195)

Global Warming Potential Analysis of Olive Pomace Processing

Chemical Engineering Transactions, 2017
The olive pomace is a by-product of olive oil production, obtained after milling operations. The milling process can be done by traditional pressing operations, or through centrifugation (that occurred in two or three phases).
I. De Marco, S. Riemma, R. Iannone
doaj   +1 more source

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits [PDF]

Mediators of Inflammation, 2007
Olive oil polar lipid (OOPL) extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL) extract inhibits PAF activity in vitro and the most potent antagonist has been identified as a glycerylether-sn-2-acetyl glycolipid with common structural characteristics with the respective potent antagonist of OOPL.
Tsantila, N., Karantonis, H.C., Perrea, D.N., Theocharis, S.E., Iliopoulos, D.G., Antonopoulou, S., Demopoulos, C.A.   +6 more
openaire   +4 more sources

Health Benefits of Olive Oil and Olive Extracts

EDIS, 2016
Olive oil is known for its health benefits. There are three common types of olive oil, namely virgin olive oil, refined olive oil, and olive pomace oil.
Wendy J. Dahl, Michael A. Tandlich, Julie England   +2 more
doaj   +5 more sources

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review. [PDF]

J Food Sci
ABSTRACT Structured lipids (SLs) have attracted growing industrial interest due to their associated health benefits. Lipases, as highly selective and versatile biocatalysts, are central to the sustainable synthesis of SLs attributed to their ability to operate under mild reaction conditions. However, the limited operational stability of lipases remains
Lee EL, Chan ES, Siow LF, Song CP, Lee YY.   +4 more
europepmc   +2 more sources

Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

MATEC Web of Conferences, 2013
Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil.
Nigri S., Oumeddour R.
doaj   +1 more source

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

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

Bioremediation and biovalorisation of olive-mill wastes

, 2009
Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin.
Ramos-Cormenzana, A., Russell, N.J., Morillo Perez, J.A., Antizar-Ladislao, B., Monteoliva-Sanchez, M.   +4 more
core   +1 more source