Journal ArticleDOI
Olive mill wastes: Biochemical characterizations and valorization strategies
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TLDR
In this article, the authors highlight on the treatment approaches and valorization options for dealing with olive mill waste residues, predominantly those allowing for the recovery of valuable natural components such as phenolic compounds, dietary fibers, animal feed, biofuel, biogaz, enzymes, polymers and other.About:
This article is published in Process Biochemistry.The article was published on 2013-10-01. It has received 470 citations till now. The article focuses on the topics: Olive oil extraction.read more
Citations
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Producing microbial polyhydroxyalkanoate (PHA) biopolyesters in a sustainable manner
TL;DR: Emphasis is devoted to the integration of PHA-production based on selected raw materials into the holistic patterns of sustainability; this encompasses the choice of new, powerful microbial production strains, non-hazardous, environmentally benign methods for PHA recovery, and reutilization of waste streams from the PHA production process itself.
Journal ArticleDOI
Are the thermodynamic parameters correctly estimated in liquid-phase adsorption phenomena?
TL;DR: In this paper, a review article describes all the possible ways for estimating the thermodynamic parameters and possible flaws are also highlighted, and concludes that thermodynamic studies must be taken into consideration with caution since an enthalpy-entropy compensation was observed.
Journal ArticleDOI
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds
Elena Roselló-Soto,Mohamed Koubaa,Amine Moubarik,Rita P. Lopes,Jorge A. Saraiva,Nadia Boussetta,Nabil Grimi,Francisco J. Barba +7 more
TL;DR: In this paper, a review of current and new insights in the recovery of high-added value compounds from wastes and by-products generated during the olive oil production process is discussed.
Journal ArticleDOI
Biorefinery based on olive biomass. state of the art and future trends.
Juan Miguel Romero-García,L. Niño,C. Martínez-Patiño,Cristina Álvarez,Eulogio Castro,M.J. Negro +5 more
TL;DR: A wide range of compounds has been identified and can be produced using a broad definition of the term biorefinery based on olive tree biomass, as well as research on other value-added products.
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Olive by-products: Challenge application in cosmetic industry
TL;DR: In this paper, the authors present the composition of the different olive by-products and their bioactive compounds and their possible application of these wastes as cosmetic ingredients was critically reviewed, taking into account its composition and sustainability issues, the reuse of these disposal residues is advisable.
References
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Journal ArticleDOI
Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
TL;DR: An overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, is offered, as well as a brief description of the chemistry ofpolyphenols and their occurrence in plant foods.
Journal ArticleDOI
Use of Detergents in the Analysis of Fibrous Feeds. IV. Determination of Plant Cell-Wall Constituents
P.J. Van Soest,R. H. Wine +1 more
TL;DR: In this paper, a standardization of the method is based on a nutritional concept which defines fiber as insoluble vegetable matter which is indigestible by proteolytic and diastatic enzymes and which cannot be utilized except by microbial fennentation in the digestive tracts of animais.
Book
Phenolics in food and nutraceuticals
Fereidoon Shahidi,Marian Naczk +1 more
TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
Journal ArticleDOI
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil.
Robert W. Owen,A Giacosa,William E. Hull,Roswitha Haubner,Bertold Spiegelhalder,Helmut Bartsch +5 more
TL;DR: It is demonstrated that the antioxidant phenolic compounds present in olive oil are potent inhibitors of free radical generation by the faecal matrix, indicating that the study of the inter-relation between reactive oxygen species and dietary antioxidants is an area of great promise for elucidating mechanisms of colorectal carcinogenesis and possible future chemopreventive strategies.