Zobrazeno 1 - 10
of 50
pro vyhledávání: '"vegetation waters"'
Publikováno v:
Molecules, Vol 26, Iss 6, p 1808 (2021)
Olive mill wastewater (OMW), generated as a by-product of olive oil production, is considered one of the most polluting effluents produced by the agro-food industry, due to its high concentration of organic matter and nutrients. However, OMW is rich
Externí odkaz:
https://doaj.org/article/ca622817df59426ca748f3aeb9a76384
Autor:
Alfredo Cassano, Rosa Romeo, Monica Rosa Loizzo, Rosa Tundis, Carmela Conidi, Vincenzo Sicari
Publikováno v:
Molecules
Volume 26
Issue 6
Molecules (Basel, Online) 26 (2021): 1–14. doi:10.3390/molecules26061808
info:cnr-pdr/source/autori:R. Tundis, C. Conidi, M.R. Loizzo, V. Sicari, R. Romeo, A. Cassano/titolo:Concentration of bioactive phenolic compounds in olive mill wastewaters by direct contact membrane distillation/doi:10.3390%2Fmolecules26061808/rivista:Molecules (Basel, Online)/anno:2021/pagina_da:1/pagina_a:14/intervallo_pagine:1–14/volume:26
Molecules, Vol 26, Iss 1808, p 1808 (2021)
Volume 26
Issue 6
Molecules (Basel, Online) 26 (2021): 1–14. doi:10.3390/molecules26061808
info:cnr-pdr/source/autori:R. Tundis, C. Conidi, M.R. Loizzo, V. Sicari, R. Romeo, A. Cassano/titolo:Concentration of bioactive phenolic compounds in olive mill wastewaters by direct contact membrane distillation/doi:10.3390%2Fmolecules26061808/rivista:Molecules (Basel, Online)/anno:2021/pagina_da:1/pagina_a:14/intervallo_pagine:1–14/volume:26
Molecules, Vol 26, Iss 1808, p 1808 (2021)
Olive mill wastewater (OMW), generated as a by-product of olive oil production, is considered one of the most polluting effluents produced by the agro-food industry, due to its high concentration of organic matter and nutrients. However, OMW is rich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7fb342efc64cc344852b34733fabf0
Autor:
Sonia Esposto, Roberto Selvaggini, Beatrice Sordini, Maurizio Servili, Gianluca Veneziani, Agnese Taticchi, Stefania Urbani
Publikováno v:
LWT. 84:572-578
The protective effect of a phenolic extract from olive vegetation water on carotenoids and other phytonutrients has been evaluated during a home-cooking procedure to prepare tomato sauce. To specifically investigate on the complex mechanisms involved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::577beed4388d3fd9c42f63e9b24b9336
https://doi.org/10.1016/j.lwt.2017.06.028
https://doi.org/10.1016/j.lwt.2017.06.028
Akademický článek
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Autor:
Beatrice Sordini, Gianluca Veneziani, Agnese Taticchi, I. Di Maio, Sonia Esposto, Stefania Urbani, Maurizio Servili, Roberto Selvaggini
Publikováno v:
Food chemistry. 176
The potential of a phenolic extract (PE) from olive vegetation water (OVW) to limit the negative effects of frying was tested after adding it at different concentrations to a refined olive oil (RO). Its efficacy was also compared to ROs containing bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dd965f097173327a26eb0148c503b54
https://pubmed.ncbi.nlm.nih.gov/25624222
https://pubmed.ncbi.nlm.nih.gov/25624222
Akademický článek
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Akademický článek
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Autor:
Renata Jasionowska, Francesca Buiarelli, G. P. Cartoni, Armandodoriano Bianco, F. Coccioli, Pamela Margherita
Biophenolic compounds constitute a complex mixture in olives and derived products. In this work, ion-spray tandem mass spectrometry coupled with liquid chromatography is applied to the identification and quantification of biophenols present in comple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::594b65c715b54464e1a1092ba5b00cb7
http://hdl.handle.net/11573/250967
http://hdl.handle.net/11573/250967
Akademický článek
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The waste products derived from olive oil extraction are an aqueous effluent (vegetation water) and a solid residue, mainly containing the olive skin and stone (olive husk). Biological purification of the vegetation water is particularly difficult be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5418ff49ee32dc1d775f6765d9c4b3
http://hdl.handle.net/11568/190678
http://hdl.handle.net/11568/190678