Results 171 to 180 of about 8,041 (202)
Carbon Stable Isotopes and Olive Oil Adulteration with Pomace Oil
Journal of Agricultural and Food Chemistry, 1997 Adulteration of olive oils can be detected by comparison of the 13C/12C ratios as obtained subsequently by high-resolution gas chromatography (HRGC) and isotope ratio mass spectrometry (IRMS). In δ13C values determined for the aliphatic alcoholic fraction of pomace oil, the adulterant was significantly more negative than those of virgin and refined ...
Angerosa, F. +4 more
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Oil mill coadjuvants: Aggregation due to moisture and action on olive-pomace oils
Journal of Food Engineering, 2018Abstract Pomace is an oil mill byproduct and the raw material for extracting olive pomace oil. The pomace is stored several months in ponds until it is processed. Tests have been carried out in stored olive pastes, malaxated with and without different coadjuvants. These pastes have been equated to the oil mill pomace. Coadjuvants increase the water
Manuel Moya +2 more
exaly +2 more sources
Journal of Food Composition and Analysis, 2019 Analysis of elements in Extra Virgin Olive Oil (EVOO) is challenging due to the complex oil matrix as well as very low element concentrations in oil. We postulate that inadequate sample preparation (in particular, the presence of pomace residue in oil ...
Filip Pošćić +2 more
exaly +2 more sources
Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil
Journal of Agricultural and Food Chemistry, 2004The occurrence of polycyclic aromatic hydrocarbons (PAHs) in five samples of olive pomace oil has been studied to determine the contamination degree of this type of oil and to evaluate if specific purification steps must be introduced during its manufacture. The PAHs present have been determined by gas chromatography-mass spectrometry. A high number of
María D, Guillén +2 more
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Journal of Agricultural and Food Chemistry, 1997
The aim of this investigation was to follow the progress of oxidation during the phases of the industrial process of olive-pomace drying and the subsequent step of crude pomace oil extraction with solvent. Silica-gel column chromatography and high-performance size-exclusion chromatography were the analytical techniques utilized to this purpose.
GOMES, Tommaso Francesco +1 more
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The aim of this investigation was to follow the progress of oxidation during the phases of the industrial process of olive-pomace drying and the subsequent step of crude pomace oil extraction with solvent. Silica-gel column chromatography and high-performance size-exclusion chromatography were the analytical techniques utilized to this purpose.
GOMES, Tommaso Francesco +1 more
openaire +1 more source
Journal of the Science of Food and Agriculture, 2000
An investigation was carried out to evaluate the oxidative and hydrolytic degradation of 37 olive-pomace oils marketed in southern Italy and to compare the results with those obtained from 10 deodorised olive-pomace oils representative of large stocks of oil obtained after the final step of refining. One aim of the research was to ascertain the quality
Tommaso Gomes, Francesco Caponio
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An investigation was carried out to evaluate the oxidative and hydrolytic degradation of 37 olive-pomace oils marketed in southern Italy and to compare the results with those obtained from 10 deodorised olive-pomace oils representative of large stocks of oil obtained after the final step of refining. One aim of the research was to ascertain the quality
Tommaso Gomes, Francesco Caponio
openaire +1 more source
Food Chemistry
Mineral oil hydrocarbons (MOH), including saturated (MOSH) and aromatic (MOAH) hydrocarbons, are contaminants of petrogenic origin. On-line high-performance liquid chromatography (HPLC) - gas chromatography (GC) - flame ionization detector (FID) was used for determining MOH in olive oils (OOs) and olive pomace oils (OPOs) at different stages of the ...
Ursol L. M. +3 more
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Mineral oil hydrocarbons (MOH), including saturated (MOSH) and aromatic (MOAH) hydrocarbons, are contaminants of petrogenic origin. On-line high-performance liquid chromatography (HPLC) - gas chromatography (GC) - flame ionization detector (FID) was used for determining MOH in olive oils (OOs) and olive pomace oils (OPOs) at different stages of the ...
Ursol L. M. +3 more
openaire +2 more sources
Drying characteristics of olive pomace and the effect of drying on the quality of pomace oil
2020ABSTRACT DRYING CHARACTERISTICS OF OLIVE POMACE AND THE EFFECT OF DRYING ON THE QUALITY OF POMACE OIL İNCE, Halil M. Sc. in Food Engineering Supervisor: Assoc. Prof. Dr. Fahrettin GÖ?ÜS September 2001, 78 pages Drying of olive pomace was carried out in a pilot plant tray drier with a constant air velocity of 1.2 m/'sec at 60, 70, 80 °C.
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Multiple tank explosion of pomace oil reservoirs
2009SOMMARIO In questo lavoro è riportato lo studio condotto, in qualità di periti del Pubblico Ministero, a seguito dell’esplosione e del successivo incendio che causò la morte di 4 operai. L’incidente ebbe luogo nel parco serbatoi di un impianto di raffinazione di olio di sansa grezzo per la produzione di olio edibile, mentre 5 operai stavano ...
MARMO L. +4 more
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Removal of oil using styrene-modified apple pomace
Biomass Conversion and Biorefinery, 2022Sijing Zhang +4 more
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