background and objectives: sodium nitrite and potassium nitrite have been traditionally used for inhibition of clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. nowadays, application of natural preservatives in order to reduce the n...

abstract: in this study, an analytical method is developed to determine 15 polycyclic aromatic hydrocarbons (pahs) in olive and refined pomace olive oils using hplc coupled with a fluorescence detector. the standardised method of ultrasound-assisted solvent extraction consisted of liquid–liquid extraction with organic solvent and purification on c18 and florisil bonded-phase cartridges was modi...

The main environmental impact of olive oil production is the disposal residues such as pomace and water vegetation. During extraction process, stone milled discharged within pomace. However, flour can be valorized filler for polymeric composites. A life cycle assessment valorization was carried out by focusing on manufacturing process a biocomposite made two different thermoplastic matrices, i....

Apple pomace, as a by-product, is difficult to manage and produced in significant quantities. This makes it necessary the resulting biomass. It important for environment use pomace an ecological way. can provide source of organic matter be composted, but also added directly soil. The greatest impediments are constant process its production fermentation processes taking place within it, which re...

A fractionation method was used to extract phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained contained high amounts of phenolic compounds with high antioxidant capacity. However, the second and third extractions of the same residue still extracted consi...

Solid acid catalyst was produced from olive pomace (OP), characterized and used for the esterification of OP oil. pyrolyzed, physical activated by steam sulfonated using sulfuric acid. Commercial, coconut husk-based, carbon (CHAC) also comparison. The activation has shown a significant increase in (OPAC) surface area developing simultaneously its micro meso-porosity. sulfonation further increas...

introduction: increased awareness of diet-health association has led to the growth of health food industry. deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. there is, however, a great health concern over large fat content of fried foods. incorporating the dietary fiber such as hydrocolloids into the food substrate in ...

in this study, microwave-assisted solvent extraction (mase) was used to recover oil residues from pomace olive using acidic hexane. results obtained demonstrated that oil extraction yield increased with time, the amount of acetic acid in hexane and power radiation. for both radiation powers used (170 and 510w), the optimal extraction time and most interesting content of acetic acid in hexane ar...

This study was carried out to evaluate the effects of feeding ensiled mixed tomato and apple pomace (EMTAP) on blood metabolites and chewing behavior of dairy cow. Six multiparous Holstein dairy cows in mid lactation were used in 3×3 Latin square design and fed alfalfa hay plus concentrate mixture with three levels replacement with EMTAP (0, 15, 30%) during 63 days. Results showed that, differe...