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Dissertations / Theses on the topic 'Industry of olive oil'

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Published: 9 November 2024

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1

Warnock, Peter. "Identification of ancient olive oil processing methods based on olive remains /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144469.

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2

Jermoumi, Rabia. "Structural econometric model of the European Union olive oil sector /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3164515.

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3

Michels, Trudie. "The 'good oil' the role olive oil plays in the lives of Western Australian consumers /." Connect to thesis, 2006. http://portal.ecu.edu.au/adt-public/adt-ECU2006.0053.html.

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4

Tapon, Njamo Julien Serge. "Olive wastewater bioremediation using a rotating biological contactor (RBC)." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/2023.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.<br>The expansion of the South African olive processing industry has brought an increased threat to the environment. More production activities lead to more wastewater generation that requires more costly treatment. Regulatory bodies concerned with the release of effluents into the environment are imposing evermore-restrictive guidelines. With this information in mind, the South African olive industry is facing a significant challenge of maintaining economic competitiveness while becoming more environmentally
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5

Anwana, Edward, Zaid E. Azaizeh, Onur Özmen, and Ndi George Tebeck. "The Evolution of Industry towards Sustainability : A Case Study of the Olive Oil Industry." Thesis, Blekinge Tekniska Högskola, Avdelningen för maskinteknik, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-2008.

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In this thesis, the need for the step by step transformation of industry towards sustainability is emphasized. This work involves looking at the Olive Oil Industry (OOI) from a systems perspective through the lens of Strategic Sustainable Development (SSD) and applying backcasting from a principled view of socio-ecological sustainability. A specific project is also looked at, the Integrated Waste Management Project (IWMP), which aims at contributing to the sustainability of this particular industry. The OOI was analysed through the ABCD methodology, a tool used in planning for SSD, and measure
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6

Lunde, Amaris. "Rural development and sustainable agriculture in the European Union Mediterranean : a case study on olive oil production in Kefalonia, Greece /." Online version, 2007. http://content.wwu.edu/cdm4/document.php?CISOROOT=/hcc&CISOPTR=2385&REC=14.

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7

Terzi, Esra. "The 19th Century Olive Oil Industry In Ayvalik And Its Impact On The Settlement Pattern." Master's thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12609171/index.pdf.

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Ayvalik which is located on the Aegean coast of the West Anatolia made its main breakthrough in the 19th century and owe this development to olive oil production which was the main economic input of the settlement since the establishment of Ayvalik. Ayvalik was within the hinterland of izmir which was gained importance as a regional trade centre in the 19th century. Thus, Ayvalik found the way to improve its trade relations in an international level and eventually increase its olive oil production volume due to the growing demands. The new form of olive oil production<br>factories, develope
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8

Giannopoulou, Anna. "The economic development of the Greek olive-oil industry with special reference to Messenia Province." Thesis, University of Salford, 1990. http://usir.salford.ac.uk/14747/.

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This study examines the economic development of the Greek Olive Industry. Its focal point is the impact of recent socio-economic processes on the structure and organisation of the industry. In the first part, which is concerned with the rural sector, it is argued that olive cultivation and its development through time, has been constrained by a number of social, structural and institutional factors which are identified and their influence is then discussed. It is contended that recent changes due to the imposition of the EEC regime have brought about socio-economic processes which have conside
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9

Mercatante, Dario <1992&gt. "Valorization of by-products from olive oil industry and their utilization for innovative food formulation." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2022. http://amsdottorato.unibo.it/10157/1/Tesi%20Dottorato%20Dario%20Mercatante.pdf.

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The purpose of this thesis work was the valorization of the main by-products obtained from olive oil production chain (wastewater and pomace) and their utilization in innovative food formulation. In the first part of the thesis, an olive mill wastewater extract rich in phenols were used in the formulation of 3 innovative meat products: beef hamburgers, cooked ham and würstels. These studies confirms that olive mill wastewaters extract rich in phenols could be an alternative for the reduction/total replacement of additives (i.e., nitrites) in ground and cooked meat preparations, which would pro
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10

Castañeda-Rieckhof, Lucia, and Alejandro Antonio Fiocco-Bertello. "Estudio de prefactibilidad para la instalación de una planta productora de aceite de oliva (Olea europaea) extra virgen en spray." Bachelor's thesis, Universidad de Lima, 2017. http://repositorio.ulima.edu.pe/handle/ulima/5251.

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virgen en spray para cocinar y para consumo directo. Utilizará una novedosa tecnología que evita el contacto entre el gas y el aceite y se orienta a un segmento de la sociedad que busque un producto saludable y de propiedades organolépticas agradables. Con relación al mercado para este producto el consumo interno va en aumento gracias a una tendencia creciente a consumir productos de estas características, proyectando al 2021 una demanda potencial de 807 toneladas de este producto. Sin embargo, considerando la competencia en el sector al que se dirige este producto y su intención e inten
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11

Ahmad-Qasem, Mateo Margarita Hussam. "ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/53452.

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[EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, the effect of freezing and/or the drying methods applied to olive oil byproducts on the polyphenol content and antioxidant capacity of the extracts subsequently obtained was addressed. For this purpose, two byproducts were considered: olive leaves and olive pomace. Secondly, the feasibility of intensifying the extraction of olive leaf polyphenols by means of a new te
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12

Sigrid, Vivo Guzman Luisa. "Analysing the Competitiveness of the Andalusian Olive Oil Industry from an International Perspective. - The Case of the Japanese Market." Kyoto University, 2003. http://hdl.handle.net/2433/148505.

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13

Khamis, May Y. (May Yusuf). "Is economic development possible at all : a study of the West Bank olive oil industry development under the Israeli occupation." Thesis, Massachusetts Institute of Technology, 1990. http://hdl.handle.net/1721.1/67385.

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14

Duarte, Ana Catarina Vasconcelos Alves de Avelar Henriques. "Análise estratégica da indústria do azeite em Portugal." Master's thesis, Instituto Superior de Economia e Gestão, 1999. http://hdl.handle.net/10400.5/4194.

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Mestrado em Gestão/MBA<br>A teoria de Porter tem influenciado quer a investigação teórica, quer gestores e em-presarios no desenvolvimento dos planeamentos estratégicos e na busca de vantagens competitivas para as suas empresas. O sector do Azeite ocupa uma posição de destaque no contexto da Economia Agrícola e, nomeadamente, no Sector Agro-Alimentar Português, tanto do ponto de vista económico, como do ponto de vista social. No entanto, a adesão de Portugal à CE iniciou uma nova fase, de mudanças radicais no sector, onde a presença de players externos se tornou uma realidade, bem como a afirm
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15

Crizel, Tainara de Moraes. "Aproveitamento de resíduos da indústria alimentícia e nutracêutica no desenvolvimento de ingredientes ativos para aplicação em filmes biodegradáveis." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/163803.

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Diariamente são descartados no mundo toneladas de resíduos do processamento de frutas que poderiam ser aproveitados pelo seu elevado poder nutricional e funcional, que acabam sendo desperdiçados e podem gerar sérios problemas ao meio ambiente. Outro descarte inadequado que agrava esse problema ambiental é o de embalagens plásticas, que quando não submetidas ao processo de reciclagem trazem enormes danos. Por esses fatores, esse estudo teve como objetivo o aproveitamento de subprodutos da indústria de alimentos para o desenvolvimento de farinhas funcionais e aproveitamento dos resíduos da indús
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16

Du, Toit Francois Stephanus. "Olie : hoop of wanhoop vir Angola?" Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/824.

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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.<br>ENGLISH ABSTRACT: The increasing global demand for and dependency on oil provides tremendous opportunities for oil-producing countries. Supported by the unprecedented economic growth in developing countries such as China and India, the global demand for oil is estimated to increase by 50% from the present 83 million barrels a day to 120 million barrels a day by 2025. This increased demand for oil provides the African oil industry with vast possibilities. Countries such as Angola, Cameroon and Nigeria are already exp
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17

Valente, Joana Miguel Leite Duarte. "Subprodutos alimentares: novas alternativas e possíveis aplicações farmacêuticas." Master's thesis, [s.n.], 2015. http://hdl.handle.net/10284/5312.

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Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas<br>As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é mínima ou nula. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de animais ou para compostagem. Tendo em conta que esses resíduos contêm importantes teores de nutrientes e de compostos bioativos, são aqui referidas algumas vias alternativas de aproveitamento desses subprodutos, nomeadament
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18

Stefanoudaki-Katzouraki, Evagelia. "Factors affecting olive oil quality." Thesis, Cardiff University, 2004. http://orca.cf.ac.uk/55926/.

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Olive (Olea europaea, Z.), an evergreen tree has been cultivated for thousands years, in many semi-arid and arid mountainous areas surrounding the Mediterranean Sea. Olive oil is extracted from the olive fruit by mechanical means, without any chemical treatment thus preserving all of its natural constituents, which are responsible for the unique flavor, as appreciated by consumers. This thesis concentrates on the important factors that might affect the quality of olive oil. These comprise: cultivar / agricultural methods / weather / processing / storage. Of the quantitative and qualitative res
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19

Tsimidou, M. "Chromatographic authentication of olive oil." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356493.

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20

Florenza, Lucille. "« Aller aux olives » : une anthropologie du genre et du travail en Andalousie." Electronic Thesis or Diss., Paris, EHESS, 2024. http://www.theses.fr/2024EHES0058.

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De la plantation des oliviers à leur récolte, depuis les moulins jusqu’au design des bouteilles d’huile d’olive, mon enquête propose une relecture de la filière oléicole à l’aune de la division sexuée du travail. Cette culture emblématique de la Méditerranée offre un cadre pertinent pour questionner plus largement les rapports sociaux de sexe à l’œuvre dans le fonctionnement de l’agriculture, au sein des familles rurales, et dans l’économie de la province de Jaén.À partir de matériaux ethnographiques collectés lors d’un terrain en Andalousie entre 2021 et 2023, ma thèse invite à retracer la ge
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21

Rietjens, Saskia Johannes. "Hydroxytyrosol a versatile antioxidant from olive oil /." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Universiteit Maastricht [host], 2008. http://arno.unimaas.nl/show.cgi?fid=12824.

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22

Zhou, Wei. "Demand for olive oil in German restaurants." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011904.

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23

Alves, Francieli Cassia Gomes Barroso Simão. "Autenticação de óleos comestíveis empregando espectroscopia UV-Vis e quimiometria." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/2143.

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Com a busca pela praticidade e rapidez na obtenção dos resultados, torna-se cada vez mais importante a implementação de métodos que possam ponderar se os resultados quantitativos são realmente necessários. Os métodos qualitativos são utilizados como uma triagem que antecedem a quantificação e que permite uma redução tanto de tempo como de custos. Estes métodos têm cada vez mais ganhado importância e o uso instrumental proporcionou novas perspectivas e garantia de uma maior confiabilidade e aplicabilidade. O desenvolvimento de metodologias qualitativas aliando métodos instrumentais e quimiometr
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Keceli, Turkan. "Antioxidant and antimicrobial activity of olive oil phenolics." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325073.

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25

Silva, Ana Francisca Osório de Almeida Coelho e. "Bioproduction of polyhydroxyalkanoates from olive oil mill effluents." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10710.

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Mestrado em Biotecnologia<br>O objetivo deste trabalho incidiu no desenvolvimento de um processo multi-stage económico para a produção de polímeros biodegradáveis, polihidroxialcanoatos (PHA), por culturas microbianas mistas, usando como matéria-prima águas residuais de lagares de azeite. Neste processo foram utilizadas águas residuais de lagares de azeite pré-fermentadas, nas quais 60% do conteúdo de CQO (Carência Química de Oxigénio) solúvel foi convertido em ácidos gordos voláteis (AGV) que são substratos mais directos para a produção de PHA. Esta corrente rica em AGV foi utilizada como ali
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Azadmard-Damirchi, Sodeif. "Olive oil : phytosterols, tracing of adulteration with hazelnut oil and chemical interesterification /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200736.pdf.

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27

Kokoo, Rungrote. "Upgrading of oleic acid, olive oil, and used cooking oil via bubbling ozonolysis." Thesis, University of Sheffield, 2015. http://etheses.whiterose.ac.uk/11222/.

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28

Carapinha, Pedro Gomes. "Utilização do azeite na fritura de alimentos." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5317.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>Olive oil has been widely used in the cuisine of the Mediterranean basin, due to its organoleptic properties and also to its oxidative thermostability.ascribed to the richness in monounsaturated fatty acids and high concentration of natural antioxidants. Two heating trials were performed to.evaluate the thermostability of two olive oils with the name: “extra virgin olive oil” and “olive oil” (moisture of virgin olive oil with refined olive oil): one of these trial consisted on heating at 180ºC (
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Michels, Trudie. "The `Good Oil': The role olive oil plays in the lives of Western Australian consumers." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2006. https://ro.ecu.edu.au/theses/83.

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Throughout Australia, a great number of resources have been devoted to the burgeoning billion dollar Australian olive industry. Recently a rapid increase in olive oil production has been witnessed. This growth combined with aggressive international competition will see pressure put on Australian producers to supply quality and price-effective olive oil into the Australian market. This will require a detailed understanding of consumers' perceptions of and thoughts about olive oil and a comprehension of how, when, where and why consumers utilise olive oil.
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Geerdts, Ilana. "Extraction of olive oil with supercritical carbon dioxide / Ilana Geerdts." Thesis, North-West University, 2005. http://hdl.handle.net/10394/1042.

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The principal objective of this study was to extract olive oil from the fruit of Olea europaea by means of supercritical carbon dioxide (sc-C02) as an alternative to traditional methods. Extractions were performed on a laboratory scale supercritical fluid extractor of the latest design, featuring three mutually independent flow systems and extremely high flow rates. A number of extraction runs based on a statistical design was performed to establish the conditions (time, pressure, temperature) for a maximum yield of extracted olive oil. These conditions turned out to be 50 OC and 460 atm (corr
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31

Fakourelis, Nickolaos. "Effects of pigments on the oxidation stability of olive oil." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406727179.

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32

Santos, Luísa Daniela Ferreira. "Optimization of superactivated CaLB for the hydrolysis of olive oil." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11592.

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Mestrado em Biotecnologia<br>O objectivo principal deste trabalho foi estudar a aplicação de líquidos iónicos de cadeia alquílica longa na formação de sistemas micelares, para melhorar a hidrólise enzimática de azeite comercial com o objectivo de produzir ácidos gordos de valor acrescentado. Este trabalho está dividido em duas partes. Na primeira, diferentes parâmetros, como o tipo e concentração de líquido iónicos e a razão volumétrica água/óleo, foram estudados com o objectivo de determinar as condições capazes de criar emulsões mais estáveis. A segunda parte incluiu a optimização das condiç
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Cook, Brittany Eleanor. "PRODUCING TRADITION: INTERNATIONAL STANDARDS AND DEVELOPMENT IN JORDANIAN OLIVE OIL." UKnowledge, 2018. https://uknowledge.uky.edu/geography_etds/54.

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This dissertation project examines how value is changed and created through organic certification and the universalizing ideas of capacity building within the olive oil industry in Jordan and how these shifts affect the social and material processes of production. I approach organic olive oil production in Jordan as one method that producers use in accessing markets and capacity building. By shifting from looking strictly at organic certified farms to examining the larger context of capacity building and international standards, I identify how organic is just one strategy in a larger effort to
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BATTISTA, FEDERICO. "Optimization of the Anaerobic Digestion from Olive Oil Production's wastes." Doctoral thesis, Politecnico di Torino, 2015. http://hdl.handle.net/11583/2591371.

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The aim of this thesis is the optimization of the anaerobic digestion of wastes derived from olive oil production, which represent one important economic sector of all the Mediterranean Countries. The main byproducts of this activity are the semi-solid Olive Pomace (OP), characterized by low pH, high content of organic matter and in particular of ligno-cellulosic materials, and a liquid one, the Olive Mill Waste Water (OMWW) which have a dark color, low pH and high content of polyphenolic substances. Because their features, these wastes are very polluting and not recommended with the tradition
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Mendes, Inês Isabel Matos. "Estudo de caso de um lagar de azeite tradicional na Beira Interior. Análise sócio-económica e ambiental." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5265.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>This thesis aimed to highlight the importance that traditional olive mills still have among small olive growers, through the analysis of socio-economic and environmental aspects. The study took place in Sertã (Beira Interior region), at the Cooperativa Agrícola dos Olivicultores de Palhais. The adopted methodology included monitoring of the olive oil production cycle of, fromolive harvesting to its processing, and subsequently physico-chemical analyzes of olive, olive pomace and wastewater from olive washing and olive oil c
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Esposito, Salsano Jasmine. "Nutraceutical properties of extra-virgin olive oils and leaves extracts from autochthonous tuscan olive trees." Doctoral thesis, Università di Siena, 2022. http://hdl.handle.net/11365/1190965.

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L’olio extravergine d’oliva (Extra-Virgin Olive Oil, EVOO) e l’estratto di foglie d’ulivo (Olive Leaves Extract, OLE) rappresentano un'importante fonte di composti nutraceutici, tra cui si annoverano composti a struttura fenolica e polifenolica come i fenil alcoli, gli acidi fenolici, i lignani, i flavoni, i flavonoli ed i secoiridoidi, una classe di composti esclusivi della famiglia delle Oleaceae. I secoiridoidi principalmente presenti nell’EVOO sono l’oleaceina e l’oleocantale, mentre nelle foglie si ritrova l’oleuropeina. Questi composti possiedono proprietà nutraceutiche, quali quelle ant
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Mele, Matteo. "Convolutional Neural Networks for the Classification of Olive Oil Geographical Origin." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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This work proposed a deep learning approach to a multi-class classification problem. In particular, our project goal is to establish whether there is a connection between olive oil molecular composition and its geographical origin. To accomplish this, we implement a method to transform structured data into meaningful images (exploring the existing literature) and developed a fine-tuned Convolutional Neural Network able to perform the classification. We implement a series of tailored techniques to improve the model.
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Hübinette, Matilda, and Jenny Jonas. "Olive Oil Market Trends -The Importance of An Appealing Packaging Design." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-94557.

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I denna kandidatuppsats besvaras frågan om vilka designlösningar på förpackningen till en olivolja som i butikssammanhang positionerar sig som mer exklusiv och därmed bidrar till att målgruppen inhandlar produkten. För att ta reda på detta har observationer på sådana olivoljeflaskor gjorts i tre utvalda butiker. Utifrån dessa observationer har sedan en trendanalys gjorts. Med utgångspunkt ur trendanalysen har ett designarbete gjorts där fyra olika olivoljeförpackningar tagits fram baserade på element som används på en majoritet av dagens olivoljeförpackningar som positionerar sig som mer exklu
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Shaw, Adrian. "Multivariate analysis of spectroscopic data from olive oil using variable selection." Thesis, Aberystwyth University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.442409.

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Zanichelli, Giulia <1991&gt. "Analyzing the Global Commodity Chain for Olive Oil Production and Distribution." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/7775.

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Globalization increased the complexity of the olive oil value chain: this work analyzes its features and evolution using the Global Commodity Chain framework to provide sector stakeholders with insights on core actors and phenomena. Results show that olive oil is produced in Mediterranean areas - though new producers are growing - and globally traded and consumed, spreading in non-traditional countries in USA, Europe and Asia. Spain – focused on quantity - and Greece – with high quality but low promotional strength - are the core bulk exporters. Italy is the main bulk importer, which it blends
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Vezzaro, Alice. "Olive ripening and oil flavour in Veneto: molecular and technological aspects." Doctoral thesis, Università degli studi di Padova, 2012. http://hdl.handle.net/11577/3422067.

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Extra-virgin olive oil is a very appreciated vegetable fat used mainly for food purposes due to its pleasant flavour and taste and to the demonstrated and well-known health promoting effects, which include anti-inflammatory and antioxidant functions and protection against cardiovascular diseases. Olive oil quality depends on many factors, among which environmental (climate and soil), genetic (variety), agronomic and technological factors play important roles. Among the agronomic factors, the maintenance and use of healthy fruits, and, most of all, the choice of the best ripening stage of oliv
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Firman, Christopher. "Formation of stigmasta-3,5-diene and its analysis in refined olive oil." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298750.

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SERRELI, GABRIELE. "Modulation of nitric oxide production by olive oil phenols and their metabolites." Doctoral thesis, Università degli Studi di Cagliari, 2018. http://hdl.handle.net/11584/255966.

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Nitric oxide (NO) is an important signaling molecule involved in many physiological and pathological processes. NO contributes to vessels vasodilatation and blood flow increasing, but also to the vessel homeostasis by inhibiting vascular smooth muscle contraction and growth, platelet aggregation, and leukocyte adhesion to the endothelium. In the intestinal epithelium, NO may play, at low levels, a protective role against the inflammatory process, while after acute or chronic exposure a toxic mechanism of action leads to injurious effects. Dietary polyphenols and their metabolites have been fou
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Hızal, Bayçın Deniz Bayraktar Oğuz. "Adsorption of olive leaf antioxidants on silk fibroin/." [s.l.]: [s.n.], 2006. http://library.iyte.edu.tr/tezlerengelli/master/kimyamuh/T000551.pdf.

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Bonora, Andújar Isabel. "El cultivo del olivo y la producción de aceite entre el Neolítico y el Imperio romano : el caso particular de la península Ibérica." Thesis, Paris, EPHE, 2016. http://www.theses.fr/2016EPHE4025.

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La culture de l’olivier et la production d’huile, du Néolithique à l’Empire romain : le cas particulier de la péninsule Ibérique. Ce titre met en lumière les deux axes principaux de cette recherche doctorale. La première concerne la domestication de la plante à partir des zones refuges de l’oléastre en Méditerranée ; la deuxième, l’apparition des différentes technologies de production oléicole, leur évolution, ainsi que les héritages observés entre les différents peuples du Bassin entre le Néolithique et l’Empire romain. Toutes ces problématiques sont analysées à partir du cas précis de la pén
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Wong, Lap-yan, and 黃立恩. "The dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity: by a proteomic approach." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45816359.

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Bailie, Pamela M. "An investigation into the hydrolysis of fats and oils using immobilised lipases." Thesis, Queen's University Belfast, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286852.

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48

Santos, Guilherme Martins Marta dos. "Análise do mercado de exportação de azeite português." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4093.

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Mestrado em Engenharia Agronómica - Instituto Superior de Agronomia<br>The purpose of this work is to draw an Analysis of the Export Market of Portuguese Olive Oil. For such, a characterization was made of the domestic olive oil market, a quick look to the world market and the selection and analysis of three target markets. Two questionnaires were also made, one to the national companies that export olive oil and another to the companies that import olive oil in the three target markets, Brazil, China and United Kingdom, previously selected. The olive oil imports/exports involves several attri
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Almaksour, Ziad. "Anti-inflammatory, anti-allergic and anti-Alzheimer effects of extra virgin olive oil." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT107.

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L'huile d'olive est la principale source d’apports lipidique dans le régime méditerranéen. Elle est reconnue comme une source de nutriments et est à l’origine de plusieurs effets biologiques bénéfiques pour la santé. Plusieurs études montrent notamment que la consommation d'huile d'olive peut être efficace dans le traitement de maladies cardiovasculaires. Cependant, peu d'études mettent en évidence un effet antiinflammatoire, antiallergique et anti-Alzheimer de l’huile d’olive. De même, aucune étude n’a déterminé un lien entre ces effets et les variétés d’olives dont sont issues les huiles ain
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Efthimiou, Giorgos. "The role of olive oil utilisation in clavulanic acid biosynthesis by Streptomyces clavuligerus." Thesis, University of Surrey, 2008. http://epubs.surrey.ac.uk/2145/.

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Streptomyces clavuligerus is a gram positive filamentous bacterium that produces clavulanic acid, a potent 13-lactamase inhibitor that prevents development of resistance to 13-lactam antibiotics by pathogenic bacteria. S. clavuligerus is unable to utilise glucose or other sugars therefore alternative carbon sources such as glycerol are used by the industry for production of clavulanic acid. Here, the possibility that S. clavuligerus can use food-based oils is tested, since they have benefits such as low price and anti-foam properties, and often lead to higher antibiotic yields. The process of
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