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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
core +2 more sources
Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
Animal, 2021 The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally sustainable swine production.
G. Verge-Mèrida +6 more
doaj +1 more source
Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
Grasas y Aceites, 1996 The introduction of the two-phases extraction systems of olive oil require a exhaustive control of the oil contained in the produced olive-pomace. The analytical techniques in use are not useful for online analysis.
J. A. García Mesa +2 more
doaj +1 more source
NFS Journal, 2022 Olive stone and olive pomace were first identified as black pepper adulterants at the end of the 19th century. Nowadays, there is a worldwide boom in olive oil consumption.
Jean-Louis Lafeuille +4 more
doaj +1 more source
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
doaj +1 more source
Olive and olive pomace oil packing and marketing
Grasas y Aceites, 2006 The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton), and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material ...
José Linares +4 more
openaire +4 more sources
Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies
Nutrients, 2022 Background: olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the health effect of prolonged OPO consumption is unknown ...
Susana González-Rámila +5 more
openaire +3 more sources
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
doaj +1 more source
Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits [PDF]
Mediators of Inflammation, 2007 Olive oil polar lipid (OOPL) extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL) extract inhibits PAF activity in vitro and the most potent antagonist has been identified as a glycerylether-sn-2-acetyl glycolipid with common structural characteristics with the respective potent antagonist of OOPL.
Tsantila, N. +6 more
openaire +4 more sources
Health Benefits of Olive Oil and Olive Extracts
EDIS, 2016 Olive oil is known for its health benefits. There are three common types of olive oil, namely virgin olive oil, refined olive oil, and olive pomace oil.
Wendy J. Dahl +2 more
doaj +5 more sources