Progress on green table olive processing with KOH and wastewaters reuse for agricultural purposes

Processing Technology in Olive Oil and Table Olive Processing Technology in Olive Oil and Table Olive

Pigment Changes during Processing of Green Table Olive 1 Specialities Treated with Alkali and without Fermentation

Understanding the Characteristics of Oleuropein for Table Olive Processing

Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...

Xanthan Production from Olive-Mill Wastewaters

Olive mill wastewaters (OMW) are a by-product from olive oil manufacture that cause environmental pollution. These wastes have been used as substrate for the production of the extracellular polysaccharide xanthan by Xanthomonas campestris NRRL 31459-S4L41. Growth and xanthan production on dilute OMW as a sole source of nutrients were obtained at OMW concentrations below 60%, yielding a maxima1 ...

Green Adsorbents for Wastewaters: A Critical Review

One of the most serious environmental problems is the existence of hazardous and toxic pollutants in industrial wastewaters. The major hindrance is the simultaneous existence of many/different types of pollutants as (i) dyes; (ii) heavy metals; (iii) phenols; (iv) pesticides and (v) pharmaceuticals. Adsorption is considered to be one of the most promising techniques for wastewater treatment ove...