Academic literature on the topic 'Olive oil industry'
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Journal articles on the topic "Olive oil industry"
García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García, and Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces." Processes 8, no. 5 (April 26, 2020): 511. http://dx.doi.org/10.3390/pr8050511.
Full textSönmüş, Abdulmusa, and Mehmet Hanifi Aslan. "Comparative Advantage of Turkish Olive Oil in Global Markets: An Empirical Analysis." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (July 3, 2021): 1114–19. http://dx.doi.org/10.24925/turjaf.v9i6.1114-1119.4360.
Full textSánchez Villasclaras, Sebastián, and Juan Francisco García Martín. "Innovations and New Processes in the Olive Oil Industry." Processes 12, no. 8 (July 26, 2024): 1570. http://dx.doi.org/10.3390/pr12081570.
Full textPomarici, E., and R. Vecchio. "The Italian olive oil industry in the global competitive scenario." Agricultural Economics (Zemědělská ekonomika) 59, No. 8 (August 28, 2013): 361–72. http://dx.doi.org/10.17221/8/2013-agricecon.
Full textAtamer Balkan, B., and S. Meral. "Olive oil value-chain dynamics: the Turkish olive oil industry case." Acta Horticulturae, no. 1199 (April 2018): 195–202. http://dx.doi.org/10.17660/actahortic.2018.1199.32.
Full textSilverstein, Brian. "Remaking the Qualities of Turkish Olive Oil." Gastronomica: The Journal of Food and Culture 24, no. 1 (2024): 54–66. http://dx.doi.org/10.1525/gfc.2024.24.1.54.
Full textSilva, Bruna Sanches, and Marcio Schmiele. "From olive to olive oil: a general approach." Research, Society and Development 10, no. 3 (March 17, 2021): e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.
Full textMena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.
Full textCatania, P., E. Roma, and M. Vallone. "Olive Oil Mill toward Industry 4.0." Acta Horticulturae, no. 1311 (May 2021): 455–60. http://dx.doi.org/10.17660/actahortic.2021.1311.58.
Full textVitolo, Sandra, Luigi Petarca, and Bruno Bresci. "Treatment of olive oil industry wastes." Bioresource Technology 67, no. 2 (February 1999): 129–37. http://dx.doi.org/10.1016/s0960-8524(98)00110-2.
Full textDissertations / Theses on the topic "Olive oil industry"
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.
Full textJermoumi, 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.
Full textMichels, 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.
Full textTapon, 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.
Full textThe 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 benign. To begin addressing this challenge, the olive processing industry must develop and implement new, more effective, tailored treatment technologies to remediate olive wastewater prior to its release into the environment. In this study, the use of indigenous olive wastewater biofilms in combination with a rotating biological contactor (RBC) was investigated for possible bioremediation purposes. The development of microbial biofilms resulted in the breakdown of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous microorganisms within table olive and olive mill wastewater have a strong tendency to form biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system, significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and 46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and 39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely used during olive processing indicates that most have a negative effect on the biofilm population, but that the biofilms are able to survive and recover in a relatively short time. This study confirms the potential application of indigenous biofilms found in olive wastewater streams for future bioremediation technologies that form the basis for the development of an eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South African olive processing industry.
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.
Full textLunde, 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.
Full textTerzi, 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.
Full textfactories, developed together with the traditional house and workshop productions in the last quarter of the 19th century in Ayvalik. These three forms of production made up the second significant usage within the Ayvalik after the residential areas. The two or more floored, large volumed buildings were especially located on the shore, near to the port and trade facilities, on a flat terrain and became the most dominant and attractive buildings of the settlement. Besides the impressive industrial buildings, olive oil production itself effected the settlement pattern of Ayvalik. The main transportation axes were formed accordingly to the relationship between raw material areas and production places. The olive oil production also has an effect on the physical development direction of the settlement. The areas influenced from the negative effects of the production i.e., smell and dust were not chosen for development. The development of industrial buildings also blocked the physical relationship between the residential areas and sea. The industrial buildings such as factories, workshops and warehouses along the coast line reflect the industrial character of Ayvalik in the settlement&rsquo
s silhouette.
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/.
Full textMercatante, Dario <1992>. "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.
Full textAhmad-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.
Full text[ES] El objetivo principal de esta Tesis fue determinar la influencia de las principales etapas de procesado implicadas en la obtención de extractos naturales con alto potencial antioxidante a partir de los subproductos originados en la industria del aceite de oliva. En primer lugar, se evaluó el efecto de los métodos de congelación y/o secado de la materia prima (hojas y orujo), sobre el contenido polifénolico y la capacidad antioxidante de los extractos. En segundo lugar, se abordó la intensificación de la extracción de polifenoles de hoja de olivo con ultrasonidos de potencia, teniendo en cuenta: composición y la cinética del proceso. A continuación, se estudió cómo las condiciones de procesado (secado y extracción) podían influir en la estabilidad de los extractos. Así, extractos de hojas de olivo fueron sometidos a digestión in vitro o deshidratados y almacenados a distintas condiciones. Por último, se exploró la posibilidad de obtener una matriz vegetal deshidratada (manzana) y rica en compuestos fenólicos de hoja de olivo. Para ello, se evaluó la influencia de los pretratamientos de la manzana (escaldado y congelación) y del secado en la retención final de los polifenoles impregnados. El potencial antioxidante se determinó a través del contenido total en compuestos fenólicos y la capacidad antioxidante y la identificación y cuantificación (HPLC-DAD/MS-MS) de los principales polifenoles. Además, en manzana, se midió la actividad enzimática de la polifenol oxidasa y peroxidasa y se analizó la microestructura. Los resultados manifestaron que el método de secado y el de congelación influyeron significativamente (p<0.05) en la concentración de los principales polifenoles en los extractos. Así, el secado a mayor temperatura resultó ser el mejor tratamiento para obtener extractos con alta capacidad antioxidante y alto contenido fenólico. La aplicación de ultrasonidos resultó ser una alternativa no térmica muy interesante para acelerar la extracción de antioxidantes de hojas de olivo. Con la combinación adecuada de las variables del proceso, la aplicación de ultrasonidos redujo el tiempo de extracción de 24 h necesarias en extracción convencional a 15 min, sin modificar la composición de los extractos y su potencial antioxidante. En cuanto a la estabilidad del extracto, las condiciones de procesado no tuvieron una influencia significativa en la bioaccesibilidad de los extractos. Independientemente del método utilizado, la estabilización de extractos por deshidratación sólo redujo la capacidad antioxidante y el contenido total en compuestos fenólicos en torno a un 10 %. Además, las condiciones de almacenamiento no mostraron ningún efecto significativo (p<0.05) sobre el potencial antioxidante durante los 28 días de almacenamiento. Combinando secado-impregnación-secado, fue posible desarrollar un producto deshidratado (manzana), estable y rico en compuestos fenólicos naturales (de hojas de olivo o extractos de té). No obstante, cabe destacar que el secado de la manzana fresca jugó un papel más importante en la retención de los polifenoles de hoja de olivo infundidos que el secado final de la manzana impregnada. En términos generales, las hojas de olivo pueden considerarse como una fuente potencial de compuestos fenólicos naturales. No obstante, el secado y la congelación durante el procesado de la materia prima son factores decisivos para la obtención de extractos naturales con alto potencial antioxidante. Además, la aplicación de ultrasonidos de potencia durante la extracción puede resultar una alternativa no térmica muy interesante de cara a acortar el tiempo de procesado. La estabilidad de los polifenoles de la hoja de olivo, durante el almacenamiento y la digestión in vitro, dependió claramente del compuesto individual considerado. Finalmente, el empleo del extracto de hoja de olivo como medio para enriquecer alimentos sólidos requiere del uso de matrices s
[CAT] L'objectiu principal d'aquesta tesi va ser determinar la influència de les principals etapes de processament implicades en l'obtenció d'extractes naturals amb alt potencial antioxidant procedents de subproductes de la indústria de l'oli d'oliva. En primer lloc, es va estudiar l'efecte de la congelació i/o els mètodes d'assecatge aplicats a fulles d'olivera i pinyolada sobre el contingut fenòlic i la capacitat antioxidant dels extractes. En segon lloc, es va avaluar, tenint en compte la composició i la cinètica del procés, la intensificació de l'extracció de polifenols de fulla d'olivera amb ultrasons de potència. En tercer lloc, es va avaluar com les condicions de processament (assecatge i extracció) poden influir en l'estabilitat dels extractes. Així, extractes de fulles d'olivera van ser sotmesos a una digestió in vitro o deshidratats i emmagatzemats a distintes condicions. Finalment, es va explorar la obtenció d'una matriu vegetal deshidratada (poma) i rica en compostos fenòlics de fulla d'olivera considerant la influència del pretractament de la poma (escaldament i congelació) i de l'assecatge sobre la retenció final dels fenòlics introduïts en la poma. El potencial antioxidant es va avaluar determinant el contingut fenòlic total i la capacitat antioxidant, així com identificant i quantificant els principals polifenols (HPLC-DAD/MS-MS). A més, en poma l'activitat enzimàtica de la polifenoloxidasa i la peroxidasa i la microestructura. Els resultats experimentals van destacar que el mètode d'assecatge i el de congelació van influir significativament (p<0,05) en la concentració dels principals polifenols identificats en els extractes. L'assecatge a la temperatura més alta que es va provar va resultar la millor condició de processament per a obtenir extractes amb una alta capacitat antioxidant i un alt contingut fenòlic. L'aplicació d'ultrasons va ser una manera rellevant i no tèrmica d'accelerar l'extracció d'antioxidants de les fulles d'olivera. Així, amb la combinació adequada de les variables del procés, l'extracció assistida per ultrasons va escurçar el temps d'extracció, de les 24 h requerides en l'extracció convencional a 15 min, sense modificar la composició de l'extracte ni el potencial antioxidant. Quant a l'estabilitat de l'extracte, les condicions de processament utilitzades per a l'obtenció dels extractes de fulla d'olivera no van tenir una influència significativa en la bioaccessibilitat. Independentment del mètode utilitzat, l'estabilització dels extractes per mitjà de la deshidratació només va reduir la capacitat antioxidant i el contingut fenòlic total al voltant d'un 10 %. A més, les condicions d'emmagatzematge (temperatura i forma de l'extracte: líquid o pols) no van mostrar cap efecte significatiu (p<0,05) en el potencial antioxidant dels extractes durant els 28 dies d'emmagatzematge. Combinant etapes d'assecatge-impregnació-assecatge fou possible obtenir un producte assecat estable (poma) i ric en compostos fenòlics naturals (de fulles d'olivera o te). No obstant això, cal destacar que l'assecatge de la poma fresca va ser més important i determinant en la retenció dels polifenols de fulla d'olivera que no l'assecatge de la poma impregnada. En termes generals, les fulles d'olivera es poden considerar com una font potencial de compostos fenòlics naturals. No obstant això, l'aplicació d'assecatge i congelació durant el processament de la matèria primera són factors decisius per a l'obtenció d'extractes naturals amb un alt potencial antioxidant. A més, l'aplicació d'ultrasons de potència durant l'extracció resultà ser una forma no tèrmica de millorar el procés, tot reduint-ne el temps d'extracció. L'estabilitat dels polifenols d'olivera durant l'emmagatzematge i la digestió in vitro va dependre del compost individual considerat. Finalment, la utilització d'extractes de fulla d'olivera per a desenvolupar aliments sòlids enriquits requ
Ahmad-Qasem Mateo, MH. (2015). ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/53452
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Books on the topic "Olive oil industry"
Quest-Ritson, Charles. Olive oil. New York: DK Pub., 2006.
Find full textCalifornia. Legislature. Senate. Committee on Agriculture. Subcommittee on Olive Oil Production and Emerging Products. Challenges facing California's olive oil industry. Sacramento: Senate Publications & Flags, 2012.
Find full textArtun, Ünsal, and Aegean Olive and Olive Oil Exporters Association., eds. Homeland of olives and olive oil: Turkey. Istanbul: Aegean Olive and Olive Oil Exporters Association, 2003.
Find full textCouncil, International Olive Oil, ed. The olive tree, the oil, the olive. Madrid: International Olive Oil Council, 1998.
Find full textGregorio, Vergara, ed. El aceite de oliva virgen de Madrid. [Madrid]: Comunidad de Madrid, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, 2006.
Find full textUnited Nations Conference on Trade and Development., ed. International Agreement on Olive Oil and Table Olives, 1986. New York: United Nations, 1986.
Find full textGage, Fran. The new American olive oil: Profiles of artisan producers and 75 recipes. New York: Stewart, Tabori & Chang, 2009.
Find full textUnited Nations. Conference on Trade and Development., ed. International agreement on olive oil and table olive, 1986. New York: United Nations, 1986.
Find full textGullo, Pietro. Il talamo di Ulisse: Tratti di storia dell'olivicoltura nel Mediterraneo occidentale. Soveria Mannelli [Italy]: Rubbettino, 2000.
Find full textKaragiannē, Ourania. Ho de topos-- elaiophoros: Hē parousia tēs elias stēn Peloponnēso. Athēna: Politistiko Hidryma Homilou Peiraiōs, 2007.
Find full textBook chapters on the topic "Olive oil industry"
Muezzinoglu, Aysen. "Future Trends in Olive Industry Waste Management: A Literature Review." In Wastewater from Olive Oil Production, 221–97. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23449-1_10.
Full textSchmid, Christian, Emanuele Laurenzi, Umberto Michelucci, and Francesca Venturini. "Explainable AI for the Olive Oil Industry." In Lecture Notes in Business Information Processing, 158–71. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43126-5_12.
Full textSánchez-Gimeno, Ana Cristina, Ignacio Álvarez, and Javier Raso. "Applying Pulsed Electric Fields to Improve Olive Oil Extraction." In Pulsed Electric Fields Technology for the Food Industry, 357–68. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-70586-2_11.
Full textKounani, Aristea, Alexandra Pavloudi, and Stamatis Aggelopoulos. "Circular Economy in Olive Oil Industry: The Case of Greece." In Handbook of Sustainability Science in the Future, 1–26. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-68074-9_166-1.
Full textKounani, Aristea, Alexandra Pavloudi, and Stamatis Aggelopoulos. "Circular Economy in Olive Oil Industry: The Case of Greece." In Handbook of Sustainability Science in the Future, 1399–424. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-04560-8_166.
Full textdos Santos, M. V., T. T. Grabowski, and R. J. E. Martins. "Photo-Fenton treatment of wastewater from olive oil extraction industry." In WASTES: Solutions, Treatments and Opportunities IV, 147–53. London: CRC Press, 2023. http://dx.doi.org/10.1201/9781003345084-24.
Full textUglješa, Sara, Selma Čorbo, and Munevera Begić. "The Effect of Antioxidants on the Quality and Stability of Olive Oil." In 32nd Scientific-Expert Conference of Agriculture and Food Industry, 242–55. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-47467-5_24.
Full textHabashneh, Abdlerahman, Almoayied Assayed, and Amro AlMajali. "Using Blockchain for Agro-Food Traceability: A Case Study from Olive Oil Industry." In Environmental Footprints and Eco-design of Products and Processes, 35–45. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-4819-2_3.
Full textTorrecilla-García, Juan Antonio, María del Carmen Pardo-Ferreira, María Martínez-Rojas, and Juan Carlos Rubio-Romero. "The Virtual Reality in Olive Oil Industry Occupational Health and Safety: An Integrative Review." In Studies in Systems, Decision and Control, 797–805. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14730-3_84.
Full textDios-Palomares, Rafaela, José M. Martínez-Paz, and Angel Prieto. "Multi-output Technical Efficiency in the Olive Oil Industry and Its Relation to the Form of Business Organisation." In Efficiency Measures in the Agricultural Sector, 167–89. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-5739-4_12.
Full textConference papers on the topic "Olive oil industry"
Ozcan, Mehmet Musa, and Viktar Lemiasheuski. "ENVIRONMENTAL RISKS AND EVALUATION OF BY-PRODUCTS OF OLIVE OIL PRODUCTION." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-198-201.
Full textBordons, Carlos, and Manuel L. Zafra. "Inferential sensor for the olive oil industry." In 2003 European Control Conference (ECC). IEEE, 2003. http://dx.doi.org/10.23919/ecc.2003.7085250.
Full textGaidau, Carmen, Maria Stanca, Demetra Simion, Olga Niculescu, Cosmin-Andrei Alexe, Concepcio Casas, Anna Bacardit, Stoica Tonea, and Gabriela Paun. "Olipo-wet olive pomace, a new renewable source for leather retanning." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.10.
Full textZorpas, A. A., and N. Tzia. "The implementation of a new ISO 22000 in the Cyprus olive oil industry." In RISK ANALYSIS 2008. Southampton, UK: WIT Press, 2008. http://dx.doi.org/10.2495/risk080271.
Full textAli, Ahmed, Ahmed Abdulhamid Mahmoud, Mustafa Al Ramadan, and Salaheldin Elkatatny. "The Effect of the Olive Waste on the Rheological Properties, Thickening Time, Permeability, and Strength of Oil Well Cement." In 57th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2023. http://dx.doi.org/10.56952/arma-2023-0734.
Full textPratama, Muhammad Andiva, Ahmed Abdulhamid Mahmoud, and Salaheldin Elkatatny. "The Effect of Graphite and Olive Waste on the Rheological and Filtration Properties of Saudi Class G Cement." In 57th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2023. http://dx.doi.org/10.56952/arma-2023-0730.
Full textValli, Enrico, Ilaria Grigoletto, Patricia Garcia Salas, Alessandra Bendini, Federica Pasini, Sebastian Sánchez Villasclaras, Roberto García Ruiz, and Tullia Gallina Toschi. "Study of the Phenolic Fraction for the Valorization of Olive Pomace as a Functional Ingredient." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vnbg6136.
Full textSkaltsounis, L. "Keynote Lecture “Exploitation of olive oil industry by-products for pilot isolation and semi-synthesis of promising medicinal agents”." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1758910.
Full text"Trade-offs in the production and end-use of biochar and bio-oil from the solid waste generated from the olive oil industry in Australia." In 19th International Congress on Modelling and Simulation. Modelling and Simulation Society of Australia and New Zealand (MSSANZ), Inc., 2011. http://dx.doi.org/10.36334/modsim.2011.f1.elhanandeh.
Full textWiesman, Zeev, Charles Linder, and Maliheh Esfahanian. "Time Domain (TD) NMR Proton (1H) Mobility Sensor to Assess Oil Quality and Oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gidy7667.
Full text