Results 81 to 90 of about 2,688 (154)

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. [PDF]

Foods, 2023
Álvarez MD, Herranz B, Saiz A, Cofrades S.   +3 more
europepmc   +1 more source

Biodiesel production from olive–pomace oil of steam-treated alperujo

Biomass and Bioenergy, 2014
Recently interest has been revived in the use of plant-derived waste oils as renewable replacements for fossil diesel fuel. Olive-pomace oil (OPO) extracted from alperujo (by-product of processed olives for olive oil extraction), and produced it in considerable quantities throughout the Mediterranean countries, can be used for biodiesel production.
Lama Muñoz, Antonio, Álvarez-Mateos, María Paloma, Rodríguez Gutiérrez, Guillermo, Durán-Barrantes, María de la Montaña, Fernández Bolaños, Juan   +4 more
openaire   +3 more sources

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil. [PDF]

Foods, 2023
Velasco J, García-González A, Zamora R, Hidalgo FJ, Ruiz-Méndez MV.   +4 more
europepmc   +1 more source

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Frontiers in Sustainable Food Systems
In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional ...
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga   +7 more
doaj   +1 more source

PHYSICO-CHEMICAL ASSESSMENT OF POMACE EXHAUSTED AND APPRECIATION OF THEIR COMPOSTABILITY IN THE DELEGATION OF KALAA KEBIRA (TUNISIA)

Journal of Fundamental and Applied Sciences, 2016
Olive pomace is the solid by-product obtained from the extraction of olive oil revealing serious environmental problems in all Mediterranean countries olive growing.
Y. M'Sadak, M. Makhlouf, S. EL Amrouni
doaj   +1 more source

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. [PDF]

Foods, 2022
Álvarez MD, Cofrades S, Pérez-Mateos M, Saiz A, Herranz B.   +4 more
europepmc   +1 more source

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

Journal of Food Science, 2016
Abstract 2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from
Keskin, Hasene, Yanik, Derya Kocak, Mucuk, Hatice Neval, Gogus, Fahrettin, Fadiloglu, Sibel   +4 more
openaire   +3 more sources

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions. [PDF]

Int J Mol Sci, 2023
Athanasiadis V, Chatzimitakos T, Kalompatsios D, Palaiogiannis D, Makrygiannis I, Bozinou E, Lalas SI.   +6 more
europepmc   +1 more source

Enzymatic esterification of olive-pomace oil

, 2020
oz PİRİNA YAĞININ ENZİMATİK ESTERİFİKASYONU ÇİFTÇİ, Ozan Nazım Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Doç. Dr. Sibel FADILOĞLU Temmuz 2003 Bu çalışmada pirina yağındaki serbest yağ asitlerinin gliserolle enzimatik esterifıkasyonu mikro miktarda suyun varlığında, tutuklanmış Candida antarctica lipaz enzimi kullanılarak ...
openaire   +1 more source

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. [PDF]

Foods, 2021
Ruiz-Méndez MV, Márquez-Ruiz G, Holgado F, Velasco J.   +3 more
europepmc   +1 more source