Zobrazeno 1 - 10
of 412
pro vyhledávání: '"pomace oil"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Tomato pomace, the main by-product of tomato processing, is also an underestimated source of many active substances. This study aimed to determine the possibility of using oil obtained from tomato pomace in a face cream formulation. The bact
Externí odkaz:
https://doaj.org/article/b0190cc7c1364cdfbfe639fb2183e4de
Publikováno v:
Case Studies in Construction Materials, Vol 21, Iss , Pp e04097- (2024)
Polymers and bio-oils have recently become increasingly popular for modifying asphalt binders to mitigate pollution, conserve natural resources, and enhance asphalt binders' efficacy by improving their mechanical properties and overall performance. T
Externí odkaz:
https://doaj.org/article/a78129d3eec741d88edf7eaa132eed7a
Publikováno v:
Journal of CO2 Utilization, Vol 85, Iss , Pp 102890- (2024)
Valorisation of fruit processing by-products and waste is an important task for increasing the sustainability of agro-food sector. In this study, pitted sour cherry pomace was mechanically pre-fractionated into the 6 different particle size (>10, 4
Externí odkaz:
https://doaj.org/article/fc03b87353c34fda86071923e3183cb1
Publikováno v:
In Case Studies in Construction Materials December 2024 21
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:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 2, Pp 155-171 (2024)
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
Externí odkaz:
https://doaj.org/article/fd9e6cf19ec84e2dae0238289048a82d
Publikováno v:
Molecules, Vol 29, Iss 16, p 3754 (2024)
The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible
Externí odkaz:
https://doaj.org/article/7034119ba4e0475aa14cad644a42c370
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
Akademický článek
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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