Results 171 to 180 of about 4,276 (199)
LWT - Food Science and Technology, 2017 Abstract The microwave assisted solvent extraction parameters of olive pomace oil was investigated. The oil extracted was compared with that obtained by the conventional industrial extraction method in terms of yield and some physical and chemical properties.
Derya Kocak Yanik
exaly +2 more sources
Food Chemistry, 2011 Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: olive pomace diet and olive pomace oil diet, in order to examine whether fish oil substitution in fish feeds by olive oil production wastes, such
Constantina Nasopoulou +2 more
exaly +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
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
openaire +1 more source
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
Stability of refined olive oil and olive‐pomace oil added by phenolic compounds from olive leaves
European Journal of Lipid Science and Technology, 2010AbstractRefined olive oil and olive‐pomace oil were enriched with olive leaf phenolic compounds in order to enhance its quality and bring it closer to virgin olive oil. The changes that occurred in the concentrations of pure oleuropein, oleuropein aglycone, hydroxytyrosol acetyl and α‐tocopherol at 400 µg/kg of oil during the storage of refined olive ...
Mohamed Bouaziz +2 more
exaly +2 more sources
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
openaire +2 more sources
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
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
openaire +1 more source
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
Determination of oil and water in olive and olive pomace by NIR and multivariate analysis
Sensing and Instrumentation for Food Quality and Safety, 2009Fourier transform (FT) Near Infrared Spectroscopy (NIR) spectrometry in combination with partial least squares (PLS) regression was used for direct, reagent-free determination fat and moisture content in milled olive and olive pomace. The two calibration models obtained were built with samples from two years harvest (2006/2007) and have a good ...
António S. Barros +3 more
openaire +1 more source
Analysis of the legislated metals in different categories of olive and olive-pomace oils
Food Control, 2011Abstract The determination in olive oils of the legislated metals (As, Cu, Fe and Pb) by the International Olive Oil Council (IOC) has been carried out by inductively coupled plasma mass spectrometry (ICP-MS) following microwave digestion with nitric acid.
E.J. Llorent-Martínez +3 more
openaire +1 more source
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.
openaire +1 more source
Chemical Parameters, Antioxidants, And Polyphenols In Extra Virgin Olive Oil And Olive Pomace Oil
IOSR Journal of Environmental Science Toxicology and Food TechnologyThis study examines two types of olive oil: extra virgin olive oil (EVOO) and olive pomace oil (OPO). EVOO is known for its high quality and health benefits, while OPO is a by-product obtained through solvent extraction. We compare their physical and chemical parameters, highlighting differences in quality, nutritional value, and market demand. EVOO is
openaire +1 more source