Olive pomace (OP) was used as raw material to extract cellulose by multi-step chemical method, and the extracted characterized. The two steps of alkali treatment (alkali concentration, reaction time temperature) bleaching (H2O2 NaOH were optimized. results showed that optimum conditions for follows: concentration 6%, 2 h, temperature 95 °C; optimal 7.5% H2O2 solution, 5% NaOH, 75 °C. After trea...

The effect of diatomaceous earth on gasification olive pomace and stone was studied by thermogravimetric analysis with mass spectrometry (TGA-MS). Additionally, gas emissions, the H2/CO ratio, reactivity were evaluated. First, a preliminary study particle size waste performed to select most appropriate from technical industrial point view. With pomace, larger size, lower reactivity. However, st...

The cosmetic industry is continuously searching for new active ingredients in an effort to attend consumer demands which, recent years, are focused on more natural and environmentally friendly products, obtained from sustainable resources. Nevertheless, they required provide cosmetologically appealing skincare ultimately with the purpose of improving skin appearance. olive oil generates a large...

This work developed biscuits with the partial substitution of wheat flour olive pomace (OPF). The contents substituted by OPF in were 0%, 10%, and 20%. effects on chemical composition, lipid profile, sensory aspects reformulated evaluated. data showed that has a high concentration dietary fiber (43.75%) 27.70% lipids. biscuit 10% replaced 4.29% total 22.61% lipids, whereas made substituting 20%...

A novel approach for the authentication of olive oil samples representing different quality grades has been developed. A new type of ion source, direct analysis in real time (DART), coupled to a high-resolution time-of-flight mass spectrometer (TOFMS) was employed for the comprehensive profiling of triacylglycerols (TAGs) and/or polar compounds extracted with a methanol-water mixture. The main ...

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...