Results 81 to 90 of about 11,385 (196)

Thermochemical Conversion of Olive Oil Industry Waste: Circular Economy through Energy Recovery

Recycling, 2020
The demand for new sources of energy is one of the main quests for humans. At the same time, there is a growing need to eliminate or recover a set of industrial or agroforestry waste sources.
Leonel J. R. Nunes, Liliana M. E. F. Loureiro, Letícia C. R. Sá, Hugo F.C. Silva   +3 more
doaj   +1 more source

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor [PDF]

, 2017
Lipases are versatile catalysts with many applications and can be produced by solid-state fermentation (SSF) using agro-industrial wastes. The aim of this work was to maximize the production of Aspergillus ibericus lipase under SSF of olive pomace (OP ...
A Pal, A Pandey, A Pandey, A Ramos-Cormenzana, A Roig, A Salihu, AB Díaz, AB Díaz, AH Molla, AK Gombert, Armando Venâncio, B Aliakbarian, B Venkatesagowda, E Rigo, F Hasan, F Oliveira, Felisbela Oliveira, G Falony, G Viniegra-González, H Alkan, HN Gavala, I Ballesteros, IS Arvanitoyannis, Isabel Belo, J Jia, JA Alburquerque, JA Alburquerque, JA Alburquerque, JA Rodriguez, JGS Mala, JLS Lemos, JM Salgado, JM Salgado, JM Salgado, José M. Domínguez, José Manuel Salgado, Luís Abrunhosa, M Amin, M Lu, MB Palma, MCT Damaso, MLE Gutarra, N Pérez-Rodríguez, ND Mahadik, NG Edwinoliver, Noelia Pérez-Rodríguez, NR Kamini, P Batra, P Leite, RR Singhania, S Apprich, S Benjamin, S Ganguly, V Balaji, V Kumar, VMG Lima, VRO Lopes   +56 more
core   +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

Eco‐Innovation Adoption in the Olive Oil Sector: A Sustainability Analysis

Business Strategy and the Environment, Volume 35, Issue 1, Page 1302-1316, January 2026.
ABSTRACT The growing concern among consumers for more environmentally friendly products is forcing companies to align their strategies accordingly. In recent years, eco‐innovation has emerged as a key business strategy to address these new expectations.
Manuela Vega‐Zamora, Eva M. Murgado‐Armenteros, Francisco J. Torres‐Ruiz, Manuel Parras‐Rosa   +3 more
wiley   +1 more source

NIR Spectroscopy for the Online Monitoring of Water and Olive Oil Content in Pomace during the Extraction Process

Applied System Innovation
The main challenge of this scientific work was the implementation on an industrial olive oil extraction plant of an NIR device for the multispectral analysis of pomace to predict the percentage of humidity and oil contained in it.
Alessandro Leone, Antonio Berardi, Giovanni Antonelli, Cosimo Damiano Dellisanti, Antonia Tamborrino   +4 more
doaj   +1 more source

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
core   +1 more source

Bioactive Compounds From Agri‐Food By‐Products: Advancements in Environmental Sustainability and Bioeconomic Progress

Engineering Reports, Volume 8, Issue 1, January 2026.
Agri‐food by‐products are sustainably transformed into high‐value bioactive compounds through advanced green extraction technologies. This valorization supports circular economy goals and promotes environmental and bioeconomic progress. ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing ...
Payel Dhar, B. Jose Ravindra Raj, Amayappanallur Kannan Dasarathy, Priyadarshi Das, Sandeep Singhe, Eshanthini Palanivelu, Aashna Sinha, Ramya Puppala, Lema Abate   +8 more
wiley   +1 more source

Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation [PDF]

, 2008
1st International Immunonutrition Workshop, Valencia, 3–5 October 2007, Valencia, SpainOlive pomace oil (‘orujo’ oil) is an olive oil product suitable for human consumption that is traditionally produced in Spain(1).
Fernández-Arche, Ángeles, Márquez-Martín, Ana, Puerta, Rocío de la, Ruiz-Gutiérrez, Valentina   +3 more
core   +1 more source

Nutritional, Functional, and Technological Outcomes of Fortification Strategies in Unleavened Bakery Products: A Systematic Review

Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.
Incorporating cereal brans, wine and olive residues, and plant skins or extracts into baked products enhances fiber, protein, and bioactive compounds while improving antioxidant properties and oxidative stability. Moderate inclusion maintains acceptable sensory quality, offering a sustainable strategy to valorize agri‐food by‐products and reduce ...
Roberta Zupo, Fabio Castellana, Pasquale Crupi, Alessandro Annunziato, Filomena Corbo, Maria Lisa Clodoveo   +5 more
wiley   +1 more source

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +1 more source