Results 31 to 40 of about 8,041 (202)
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
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Characteristics of blackberry and raspberry seeds and oils [PDF]
Acta Periodica Technologica, 2012 This study is concerned with the determination of technological quality characteristics of dried pomaces, i.e. blackberry and raspberry seeds, along with the quality parameters, content of total carotenoids and chlorophyl and transparency of crude ...
Dimić Etelka B. +3 more
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The Importance of Drying for Valorization of 2-Phase Olive Pomace
Turkish Journal of Agriculture: Food Science and Technology, 2017 With starting healthy consumption awareness in people throughout world, olive oil demand has increased and it is expected that this demand will increase day by day.
Ulaş Baysan, Mehmet Koç, Figen Ertekin
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Definition, Mission and Standards of International Olive Council
Liang you shipin ke-ji, 2022 The International Olive Council (IOC) is an international intergovernmental organization dedicated to olive oil and table olives, aiming at modernizing olive production, coordinating olive policies, improving the regulation of international trade ...
GHEDIRA Abdellatif
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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
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Colour Removal with Adsorption Process Using Pomace
Cumhuriyet Science Journal, 2017 Olive and olive oil are important agriculturalproducts produced especially in Mediterranean countries. Olive tree is grown inAegean, Marmara, Mediterranean and Southeastern Anatolia regions in Turkey.Some production wastes are caused by the activities of
Muhammed Kamil Öden +2 more
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Foods, 2023 Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma compounds make ...
Anne-Marie Reißner +2 more
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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 +3 more
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Environmental assessment of olive mill solid waste valorization via anaerobic digestion versus olive pomace oil extraction [PDF]
, 2020 Anaerobic digestion is a promising alternative to valorize agrifood wastes, which is gaining interest under an environmental sustainability overview. The present research aimed to compare anaerobic digestion with olive pomace oil extraction, by using ...
Esposito, Giovanni +19 more
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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.
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