Zobrazeno 1 - 10
of 326
pro vyhledávání: '"olive pomace oil"'
Publikováno v:
Food Science and Engineering Research, Vol 3, Iss 1, Pp 79-88 (2024)
Araştırmada sığır et yağı yerine farklı oranlarda pirina yağı oleojeli (%100 et yağı; %75 et yağı + %25 oleojel; %50 et yağı + %50 oleojel; %25 et yağı + %75 oleojel ve %100 oleojel) kullanılarak üretilen piliç salamların fiziko
Externí odkaz:
https://doaj.org/article/6dffc224ad7443f1bd87cbef365da09e
Publikováno v:
Foods, Vol 13, Iss 4, p 603 (2024)
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the perfor
Externí odkaz:
https://doaj.org/article/8568d25f9fcd40cea423f7ccc0684e16
Publikováno v:
Foods, Vol 12, Iss 18, p 3515 (2023)
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90
Externí odkaz:
https://doaj.org/article/8f80c60b2d694a76a0be57c4ffb2a9fa
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 107-113 (2021)
International Agreement on Olive Oil and Table Olives is an international commodity agreement,driven by the United Nations and signed between major olive oil producers and consumers. From 1959 to 2015, after five revisions, the International Olive Co
Externí odkaz:
https://doaj.org/article/7e2dc179d0194513ae6b3b7916340d3e
Publikováno v:
Poultry Science, Vol 101, Iss 10, Pp 102079- (2022)
ABSTRACT: The aim of the present study was to investigate the effect of dietary supplementation of olive pomace oil and olive pomace acid oil, which are rich in monounsaturated fatty acids (FA) but differ in free FA content, on growth performance, di
Externí odkaz:
https://doaj.org/article/560f28dee58e4a9eb59872d52596418f
Akademický článek
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Autor:
Joaquín Velasco, Aída García-González, Rosario Zamora, Francisco J. Hidalgo, María-Victoria Ruiz-Méndez
Publikováno v:
Foods, Vol 12, Iss 11, p 2125 (2023)
Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention. OPO could be a healthier alternative to the polyunsaturated oils employed in a number o
Externí odkaz:
https://doaj.org/article/2831e0794a1f4348b8e16017e0f5ddf7
Publikováno v:
Foods, Vol 12, Iss 11, p 2138 (2023)
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry marga
Externí odkaz:
https://doaj.org/article/8fc45c6916124985aab3b413bbaf2d82
Autor:
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus
Publikováno v:
Foods, Vol 12, Iss 11, p 2157 (2023)
Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote th
Externí odkaz:
https://doaj.org/article/479839b1b4a446a98cd30f569e486b2b
Publikováno v:
Foods, Vol 12, Iss 9, p 1798 (2023)
In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, che
Externí odkaz:
https://doaj.org/article/efea79ac756a496c9c4ed4d0d997e5db