Results 91 to 100 of about 4,276 (199)

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability. [PDF]

Biomolecules, 2023
Fotiadou R, Lefas D, Vougiouklaki D, Tsakni A, Houhoula D, Stamatis H.   +5 more
europepmc   +1 more source

Efek Antimikroba Extra Virgin Olive Oil, Extra Light Olive Oil, dan Olive Pomace Oil Terhadap Escherichia Coli

Penelitian ini bertujuan untuk mengevaluasi efek antimikroba dari tiga jenis minyak zaitun—extra virgin olive oil, extra light olive oil, dan olive pomace oil—terhadap pertumbuhan bakteri Escherichia coli.
Aristi, Sazkia Ramadhani
core   +1 more source

Models for the rapid assessment of water and oil content in olive pomace by near-infrared spectrometry

, 2020
BACKGROUND Measurement of water and oil content in olive pomace is crucial in order to control the olive oil extraction process; the use of near‐infrared spectra could allow the measurement of the oil and water content in the olive pomace.
Giovanni Carlo Di Renzo, Altieri, Giuseppe, Giuseppe Altieri, Di Renzo, Giovanni Carlo, Francesco Genovese, Matera, Attilio, Attilio Matera, Genovese, Francesco   +7 more
core   +1 more source

Agrochemical characterization, net N mineralization, and potential N leaching of composted olive-mill pomace currently produced in southern Spain

, 2013
In S Spain, the Andalusian olive oil industry generates annually 2.5-3.0 million tons of olive mill pomace, a by-product which is comprised of the residues from the two-phase oil-extraction process.
Hatch, David J., Gómez-Muñoz, Beatriz, Hatch, D. J., Gomez-Munoz, B., Bol, R., Garcia-Ruiz, R., García-Ruiz, Roberto, Bol, Roland   +7 more
core   +1 more source

Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties

, 2022
The aim of this study was to investigate the effect of olive pomace flour (OPF) substitution (5%, 7.5% and 10%) on the physicochemical, bioactive, textural, nutritional, thermal, microstructural, and sensorial properties of breadsticks formulated with ...
Simsek, Meric, Sufer, Ozge
core   +1 more source

Olive Oil: ¿Virgin or refined? and ¿Pomace-olive oil?

, 2020
International Meeting on Fats and Oils (2020)
openaire   +1 more source

Treatment and Valorisation of Pomace Olive Oil Wastewater

Inżynieria Mineralna
Wastewater generated during the production of pomace olive oil is complex and highly variable due to different cultivation and processing characteristics. It has a high toxic organic load, low pH, and high chemical and biological demands. To reduce the concentration of chemical oxygen demand (COD) and total phenolic compounds (TPh) in pomace olive oil ...
Martins, Ramiro, Grabowski, Thais Theomaris dos Santos   +1 more
openaire   +2 more sources

Posibility to improve the quality characteristics of olive-pomace oils and to enhance differentiation with refined olive-pomace oil

, 2001
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 ...
CAPONIO, Francesco, T. GOMES
core  

Determination of 87Sr/86Sr isotopic ratio in olive oil and pomace using multicollector-ICPMS: Analysis of pomace residues as a simpler approach for determination of 87Sr/86Sr ratio in olive oil with low Sr content

, 2022
This study presents an analytical procedure for measuring the 87Sr/86Sr isotopic ratio in olive oil and pomace using multicollector-inductively coupled mass spectrometry (MC-ICPMS).
Olivier F.X. Donard, Martina FurdekTurk, Filip Poˇs´ci´, Tea Zuliani, Emna Nasr, Julien Barre, Ekaterina N. Epova   +6 more
core   +1 more source

Pomace Olive Oil Improves Endothelial Function in Spontaneously Hypertensive Rats by Increasing Endothelial Nitric Oxide Synthase Expression [PDF]

, 2007
BACKGROUND: The effect of dietary pomace olive oil, which has the same concentration of oleic acid but a higher proportion of oleanolic acid (OA) than olive oil, was examined on animal models of hypertension for the first time. METHODS: During 12 weeks,
Rodríguez Rodríguez, Rosalía, Álvarez de Sotomayor Paz, María, Ruiz-Gutiérrez, Valentina, Herrera, M. D., Herrera González, María Dolores, Ruiz Gutiérrez, Valentina, Rodríguez-Rodríguez, Rosalía, Álvarez de Sotomayor, María   +7 more
core   +1 more source