Results 161 to 170 of about 4,276 (199)

Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications. [PDF]

Foods
Rodríguez-Pérez M, García-Béjar B, Burgos-Ramos E, Silva P.   +3 more
europepmc   +1 more source

Heterogeneous acid catalyst preparation from olive pomace and its use for olive pomace oil esterification

Renewable Energy, 2021
Abstract Solid acid catalyst was produced from olive pomace (OP), characterized and used for the esterification of OP oil. OP was pyrolyzed, physical activated by steam and sulfonated using sulfuric acid. Commercial, coconut husk-based, activated carbon (CHAC) was also sulfonated for comparison.
Sary Awad, Audrey Villot, Mohand Tazerout   +2 more
exaly   +5 more sources

Biodiesel production from pomace oil by using lipase immobilized onto olive pomace

Bioresource Technology, 2011
In the present work, microbial lipase from Thermomyces lanuginosus was immobilized by covalent binding onto olive pomace. Immobilized support material used to produce biodiesel with pomace oil and methanol. The properties of the support and immobilized derivative were evaluated by scanning electron microscopy (SEM).
Yasin Yücel
exaly   +4 more sources

Following the olive oil production chain: 1D and 2D NMR study of olive paste, pomace, and oil

European Journal of Lipid Science and Technology, 2014
Extraction methods are critical in the production and success of an extra virgin olive oil ready for consumption. The first step of olive oil extraction procedure produces an olive paste, which is subsequently processed by separation of the liquid phases
Laura Del Coco, Gianluigi Cesari, Francesco Paolo Schena   +2 more
exaly   +2 more sources

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Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil

Journal of Agricultural and Food Chemistry, 2004
The 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, Patricia, Sopelana, Gemma, Palencia   +2 more
openaire   +2 more sources

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
Derya Kocak Yanik, Fahrettin Gogus, Sibel Fadiloglu   +2 more
exaly   +4 more sources