Results 51 to 60 of about 11,385 (196)
ChemFoodChem, EarlyView.Comprehensive RP‐LC×RP‐LC‐PDA‐MS/MS profiling reveals 52 phenolic compounds across olive drupes, leaves, pomace, and extra virgin olive oil, highlighting matrix‐specific distribution patterns. Oleuropein derivatives dominate drupes, while flavonoids are enriched in leaves.
Katia Arena +4 more
wiley +1 more source
AppliedChemRecycling olive waste, a major by-product of the olive oil industry, presents significant environmental and economic benefits. This study explores the potential of olive waste (OW) by-products, specifically their individual components such as olive ...
Yasmina Khalaf +7 more
doaj +1 more source
Animals, 2022 The effects of dietary inclusion of soybean-sunflower and olive pomace acid oils on growth, digestibility and flesh composition were studied in European seabass.
Gerard Verge-Mèrida +6 more
doaj +1 more source
The concentration of oleocanthal in olive oil waste
, 2011 The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO).
Barnett, N. W. +3 more
core +1 more source
Soil carbon sequestration rates under Mediterranean woody crops using recommended management practices : A meta-analysis [PDF]
, 2016 This work was supported by the projects: CARBOLIVAR (P11-RNM-7186) funded by Consejería de Innovación, Ciencia y Empresa of Junta de Andalucía and GEISpain project (CGL2014‐52838‐C2‐1‐R) funded by Ministerio de Economía y Competitividad, both including ...
Aguilera, Eduardo +4 more
core +1 more source
Food Chemistry International, EarlyView.Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley +1 more source
Italian Journal of Animal ScienceSeveral edible agro-industrial co-products have been studied as unconventional ingredients in ruminant diets to reduce the environmental impact of food production chains.
Federica Scicutella +11 more
doaj +1 more source
Complexation between oleanolic and maslinic acids with native and modified cyclodextrins [PDF]
, 2018 Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or industry difficult. The complexation of OA
López Miranda, Santiago
core +2 more sources
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging
Foods, 2022 The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable ...
Joanna Grzelczyk +2 more
doaj +1 more source