Results 101 to 110 of about 4,276 (199)

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

Excitation–emission matrix spectroscopy coupled with chemometrics for monitoring ozonation of olive oil and olive pomace oil

Analytical Methods
The effects of ozonation on the Total Polyphenol Content (TPC) of olive oils remain largely unexplored, despite the significant role that polyphenols play in enhancing the health benefits and quality of these oils.
Domínguez-Lacueva, Paula, Sikorska, Ewa, Cantalejo Díez, María Jesús   +2 more
openaire   +4 more sources

Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil

, 2010
In the 1970s and 1980s, olive processing using the continuous centrifugation system, called a three-phase system, expanded to many countries of the Mediterranean area.
LEONE, ALESSANDRO, TAMBORRINO A, PATEL V. B., CLODOVEO M. L, AMIRANTE P   +4 more
core  

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

Life‐Cycle Assessment of olive oil addressing alternative production systems: how to deal with olive pomace valorization

, 2016
Olive oil is an important product of the so-called “Mediterranean Diet”. In Portugal, about 90 000 tonnes of olive oil were produced yearly in the last agricultural campaigns.
Castanheira, Érica G., Figueiredo, Filipa, Freire, Fausto   +2 more
core  

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

Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice. [PDF]

Nutrients, 2020
Claro-Cala CM, Quintela JC, Pérez-Montero M, Miñano J, de Sotomayor MA, Herrera MD, Rodríguez-Rodríguez AR.   +6 more
europepmc   +1 more source

The potential of low temperature extraction method for analysis of polycyclic aromatic hydrocarbons in refined olive and refined pomace olive oils by HPLC/FLD

Nutrition and Food Sciences Research, 2015
Background and Objectives: A method was developed and validated for determining 15 polycyclic aromatic hydrocarbons (PAHs) in refined olive and refined pomace olive oils using high performance liquid chromatography coupled with a fluorescence detector ...
Zohreh Taghvaee, Zahra Piravivanak, Keramatollah Rezaee, Mohammad Faraji, Sara Nanvazadeh   +4 more
doaj  

Innovative extraction techniques of oil and minor bioactive compounds from olive pomace

, 2019
Olive pomace is the solid by-product resulting from the olive oil production by the continuous centrifugation process, performed through a three-phase or a two-phase system.
Chanioti, Sofia, Χανιώτη, Σοφία   +1 more
core   +1 more source

Removal of pomace residues is critical in quantification of element concentrations in extra virgin olive oil

, 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 ...
Furdek Turk, Martina, Mikac, Nevenka, Camin, Federica, Pošćić, Filip, Jukić Špika, Maja, Žanetić, Mirella, Bačić, Niko, Rengel, Zed, Perica, Slavko, Bertoldi, Daniela   +9 more
core   +1 more source