Results 41 to 50 of about 4,276 (199)

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

MATEC Web of Conferences, 2013
Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil.
Nigri S., Oumeddour R.
doaj   +1 more source

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Chemosensors, 2021
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted
Joana Madureira, Bruno Melgar, Celestino Santos-Buelga, Fernanda M. A. Margaça, Isabel C. F. R. Ferreira, Lillian Barros, Sandra Cabo Verde   +6 more
doaj   +1 more source

Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

Applied Sciences, 2021
The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower ...
Mehrvash Varnasseri, Howbeer Muhamadali, Yun Xu, Paul I. C. Richardson, Nick Byrd, David I. Ellis, Pavel Matousek, Royston Goodacre   +7 more
doaj   +1 more source

Physico‐chemical and rheological characterization of olive‐pomace oils

European Journal of Lipid Science and Technology, 2014
In this paper the characteristics and rheological behavior of crude olive‐pomace oil extracted by mechanical and chemical means throughout one harvest period have been studied. Oils were turbid at 25°C and behaved as non‐Newtonian fluids. While the mechanically extracted samples fitted to the rheological model of Herschel–Bulkley, the chemical ...
Sánchez-Gutiérrez, Carla Andrea, Casas, Marta, Lucero, M. Jesús, Ruiz Méndez, Mª Victoria   +3 more
openaire   +2 more sources

Bioremediation and biovalorisation of olive-mill wastes

, 2009
Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin.
Ramos-Cormenzana, A., Russell, N.J., Morillo Perez, J.A., Antizar-Ladislao, B., Monteoliva-Sanchez, M.   +4 more
core   +1 more source

Effluent characterization and waterbody monitoring from an olive pomace oil extractor industry [PDF]

, 2022
The environmental impact is a relevant aspect of the production of Olive oil, it is a relevant Portuguese economic sector, with job creation, maintaining rural populations, however the by-product, olive mill wastewater and olive pomace, became one ...
Martins, Ramiro, Pietrobelli, Juliana Martins Teixeira, Mazur, Andressa   +2 more
core   +1 more source

Environmental Challenges on Olive Mill Wastes in Albania: Sustainable Management and Circular Economy Opportunities

Resources
The olive oil extraction industry produces large amounts of olive pomace and wastewater, both of which contain high levels of pollutants. In Albania, olive oil production has increased, while by-product challenges persist.
Dritan Topi, Aleksander Petre
doaj   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy [PDF]

, 2012
Olive oil extraction starts by crushing olives and ends by obtaining olive oil, vegetative water and partially de-oiled olive pomace (Petrakis 2006; Di Giovacchino 2000). In the industry it is important to know the amount of oil and water present in both olive fruits and olive pomace.
Ivonne Delgadillo, Antnio Barros, Alexandra Nunes   +2 more
openaire   +1 more source