Littérature scientifique sur le sujet « Olive oil industry – Mediterranean Region »
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Articles de revues sur le sujet "Olive oil industry – Mediterranean Region"
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Silva, Bruna Sanches, et Marcio Schmiele. « From olive to olive oil : a general approach ». Research, Society and Development 10, no 3 (17 mars 2021) : e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.
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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
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Sumrah, Muhammad Ashraf, Muhammad Jan Leghari, Syed Hamza Mahfooz, Jamil Akhtar, Muhammad Farhan Khan Pasha et Muhammad Ramzan Anser. « Economical Olive Cultivation by Selection of Suitable Variety in Pothwar Region of Pakistan ». Journal of Economic Impact 4, no 3 (30 décembre 2022) : 213–17. http://dx.doi.org/10.52223/jei4032208.
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Olive (Olea europaea) is very popular for producing premium quality edible oil, though it is the main crop of the Mediterranean region, playing a pivotal role in the economies of those countries. Its cultivation is increasing in other countries, including Pakistan, due to its wide adoptability and easy propagation technology. The very wide genetic variability of the plant is a reason for its popularity. Olive varieties behave differently in different climatic zones of the world. Pakistan has adopted various varieties for their cultivation in different olive production pockets. These studies were conducted in the Centre of Excellence for Olive Research & Training (CEFORT), Chakwal, to prioritize suitable olive varieties for Pakistan's economical olive oil business. The highest yield (2652 Kg/acre), Net Profit/acre (Rs. 271386), Oil Recovery/acre (331.7652Ltr.), and Oil income (331765.2) was observed in BARI Zaitoon-I while Average Oil Recovery (13.48%), Total Expenditure /Acre (61335.01) was observed in Arbiquina olive variety. BARI Zaitoon-1, BARI Zaitoon-2, Arbequina, and Koroneiki proved most suitable for cultivation in sub-mountainous areas of Pakistan. These varieties are recommended for olive cultivation in the Pothwar region due to their growth behavior, olive oil content, and good economic return. The difference in the fruit ripening period among these varieties results in the prolonged supply of raw material to the olive oil extraction industry.
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Chandra, Manjari, et Shalini Sathiavelu. « Waste management in the olive oil industry in the Mediterranean region by composting ». Clean Technologies and Environmental Policy 11, no 3 (10 avril 2009) : 293–98. http://dx.doi.org/10.1007/s10098-008-0196-x.
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Agaj, Andrea, Željka Peršurić et Sandra Kraljević Pavelić. « Mediterranean Food Industry By-Products as a Novel Source of Phytochemicals with a Promising Role in Cancer Prevention ». Molecules 27, no 24 (7 décembre 2022) : 8655. http://dx.doi.org/10.3390/molecules27248655.
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The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer.
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Caffaz, S., C. Caretti, M. Morelli, C. Lubello et E. Azzari. « Olive mill wastewater biological treatment by fungi biomass ». Water Science and Technology 55, no 10 (1 mai 2007) : 89–97. http://dx.doi.org/10.2166/wst.2007.311.
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Olive oil extraction is one of the most important traditional food industries in the Mediterranean region, especially in Italy. In addition to olive oil, this industry produces by-products, in particular olive mill wastewaters (OMWs) and olive husks, which represent a serious environmental problem. OMWs can be rarely treated in a municipal WWTP, using conventional wastewater treatments. A novel biological process has to be considered in order to treat OMWs. Literature data show that yeasts and different kinds of fungi are able to reduce both the organic and the phenolic content of the OMW. The present work is aimed at investigating the growth of a biomass rich in fungi in a batch reactor filled with OMW and its capacity to degrade the organic and phenolic load. The aerobic OMW degradation obtained using this biomass reached a COD and TP removal efficiency of 86 and 70%, respectively. Respirometric tests have been carried out in order to measure the biomass activity on different substrates: OMW and phenolic compounds (gallic and p-coumaric acids). The polyphenolic biodegradation efficiency of fungi biomass was higher than the one of a non-acclimated activated sludge biomass. Fungi biomass was able to completely degrade pure phenolic compounds.
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Dutournié, Patrick, Mejdi Jeguirim, Besma Khiari, Mary-Lorène Goddard et Salah Jellali. « Olive Mill Wastewater : From a Pollutant to Green Fuels, Agricultural Water Source, and Bio-Fertilizer. Part 2 : Water Recovery ». Water 11, no 4 (13 avril 2019) : 768. http://dx.doi.org/10.3390/w11040768.
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Water shortage is a very concerning issue in the Mediterranean region, menacing the viability of the agriculture sector and in some countries, population wellbeing. At the same time, liquid effluent volumes generated from agro-food industries in general and olive oil industry in particular, are quite huge. Thus, the main aim of this work is to suggest a sustainable solution for the management of olive mill wastewaters (OMWW) with possible reuse in irrigation. This work is a part of a series of papers valorizing all the outputs of a three-phase system of oil mills. It deals with recovery, by condensation, of water from both OMWW and OMWW-impregnated biomasses (sawdust and wood chips), during a convective drying operation (air velocity: 1 m/s and air temperature: 50 °C). The experimental results showed that the water yield recovery reaches about 95%. The condensate waters have low electrical conductivity and salinities but also acidic pH values and slightly high chemical oxygen demand (COD) values. However, they could be returned suitable for reuse in agriculture after additional low-cost treatment.
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Millan-Linares, Maria C., Sergio Montserrat-de la Paz et Maria E. Martin. « Pectins and Olive Pectins : From Biotechnology to Human Health ». Biology 10, no 9 (2 septembre 2021) : 860. http://dx.doi.org/10.3390/biology10090860.
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Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.
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Massenti, Roberto, Antonino Ioppolo, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Riccardo Lo Bianco et Tiziano Caruso. « Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions ». Horticulturae 8, no 9 (6 septembre 2022) : 817. http://dx.doi.org/10.3390/horticulturae8090817.
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Exploiting biodiversity must be considered today an effective strategy to improve the sustainability of olive production systems. The evaluation of local cultivars, based on their vegetative and fruiting traits, along with an analysis of product quality, may contribute significantly to the development and diffusion of new olive-growing systems. The aim of this study was to evaluate growth, productivity, and olive oil quality of three Sicilian cultivars with different vigor/growth habit grown in four different combinations of training form and planting density. ‘Abunara’, ‘Calatina’, and ‘Nocellara del Belice’ olive trees were planted in four different intensive planting systems: 2 × 5 m trained to central leader (CLx2), 3 × 5 m trained to free palmette (FPx3), 4 × 5 m trained to small globe vase (GVx4), and 5 × 5 m trained to poly-conic vase (PVx5) and evaluated for seven years. Planting systems with low-density showed faster growth (trunk cross section area and canopy volume) than high-density systems. High-density systems had higher yield per hectare but lower yield per tree than low-density systems. ‘Calatina’ was the least vigorous but most productive cultivar. ‘Abunara’ and ‘Nocellara’ were relatively vigorous and suffered the tight spacings of high-density systems. Yield efficiency was generally high in ‘Calatina’, and it showed an increase with time in ‘Abunara’ and ‘Nocellara’ grown under the GVx4 and PVx5 systems. Fruit yield per hectare was highest in ‘Calatina’ grown under high-density systems. Oil yield was lower in ‘Nocellara’ than in ‘Abunara’ and ‘Calatina’. In terms of oil quality, ‘Calatina’ and ‘Abunara’ produced oils with higher oleic acid content than ‘Nocellara’. Generally, ‘Calatina’ has production characteristics of considerable interest, which, combined with low canopy volume and vigor, make it suitable for intensive pedestrian olive orchards with high levels of harvest and pruning mechanization and using different strategies and machines. Overall, for their management flexibility, these planting systems can contribute to improve sustainability of the olive industry even in sloping, dry areas of the Mediterranean.
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Palomo-Ríos, Elena, Isabel Narváez, Fernando Pliego-Alfaro et José A. Mercado. « Olive (Olea europaea L.) Genetic Transformation : Current Status and Future Prospects ». Genes 12, no 3 (9 mars 2021) : 386. http://dx.doi.org/10.3390/genes12030386.
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Olive (Olea europaea L.) is the most characteristic and important oil crop of the Mediterranean region. Traditional olive cultivation is based on few tens cultivars of ancient origin. To improve this crop, novel selections with higher tolerance to biotic and abiotic stress, adaptable to high-density planting systems and resilient to climate change are needed; however, breeding programs are hindered by the long juvenile period of this species and few improved genotypes have been released so far. Genetic transformation could be of great value, in the near future, to develop new varieties or rootstocks in a shorter time; in addition, it has currently become an essential tool for functional genomic studies. The recalcitrance of olive tissues to their in vitro manipulation has been the main bottleneck in the development of genetic transformation procedures in this species; however, some important traits such as fungal resistance, flowering or lipid composition have successfully been manipulated through the genetic transformation of somatic embryos of juvenile or adult origin, providing a proof of the potential role that this technology could have in olive improvement. However, the optimization of these protocols for explants of adult origin is a prerequisite to obtain useful materials for the olive industry. In this review, initially, factors affecting plant regeneration via somatic embryogenesis are discussed. Subsequently, the different transformation approaches explored in olive are reviewed. Finally, transgenic experiments with genes of interest undertaken to manipulate selected traits are discussed.
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Mendecka, Barbara, Giovanni Di Ilio et Lidia Lombardi. « Thermo-Fluid Dynamic and Kinetic Modeling of Hydrothermal Carbonization of Olive Pomace in a Batch Reactor ». Energies 13, no 16 (11 août 2020) : 4142. http://dx.doi.org/10.3390/en13164142.
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Hydrothermal carbonization (HTC) represents one of the emerging and most promising technologies for upgrading biomass. Among the residual biomass waste, olive pomace and olive mill wastewater may be seen as valuable energy sources, especially for the Mediterranean countries, given the key role of the olive oil industry in those regions. This paper deals with the thermo-fluid dynamic performance of the HTC process of olive pomace. Computational Fluid Dynamics (CFD) modeling is employed in this study to numerically simulate such a process in batch reactor with the aim of understanding the complex fluid dynamics, heat transfer and reaction kinetics phenomena occurring under hydrothermal conditions. A parametric analysis is performed to evaluate the temperature fields inside the reactor and the output mass yields as a function of the power input required by the process. Velocity flow fields and the spatial distribution of the mixture during the process are also investigated to understand the change in feed conversion at different regions within the tubular reactor under different reaction times. The numerical results are validated and compared with experimental measurements conducted previously on a similar batch reactor. The model predictions are found to be in line with the experimental findings, thus laying the foundations for further modeling improvements towards the design optimization and scale-up of HTC reactors.
Thèses sur le sujet "Olive oil industry – Mediterranean Region"
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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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RAMON-MUNOZ, Ramon. « Globalisation and the international markets for Mediterranean export commodities : the case of olive oil, 1850-1938 ». Doctoral thesis, 2010. http://hdl.handle.net/1814/14700.
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Defence date: 10 September 2010Examining Board: Professor Giovanni Federico, European University Institute; Professor Kevin H. O’Rourke, Trinity College Dublin; Professor Jaime Reis, Instituto de Ciências Sociais da Universidade de Lisboa (supervisor); Professor Carles Sudrià, Universitat de Barcelona
PDF of thesis uploaded from the Library digital archive of EUI PhD theses
Globalisation was a crucial feature of the nineteenth century international economy. This Doctoral Thesis explores the impact of the globalisation phenomenon on world markets for Mediterranean export commodities by focusing on the case of olive oil between the 1850s and the 1930s. Olive oil was, and still is, a Mediterranean product. Ranking among the most important crops, it was also a major export commodity as well as one of the few products in which most of the Mediterranean countries enjoyed a comparative advantage in international markets. As in many other commodity markets, the first economic globalisation transformed the world olive oil market and this research aims at explaining why this transformation took place and what it consisted in. The following pages argue that trade costs reduction and mass migration were critical factors in reshaping the international market for the product. One of the major effects of the first globalisation was that it reduced export markets for olive oil, damping therefore the expected benefits on economic growth that might be derived from export trade. Additional effects of globalisation consisted in a profound alteration of trade flows, particularly as far as import trade is concerned, a radical transformation of the product mix that was put on foreign (and domestic) markets, and, finally, a crucial modification of export marketing. The impact of globalisation was far from homogenous, however. This research shows that export performance differed across countries, either in terms of market shares or regarding the orientation of their exports. Globalisation forces, in fact, pushed towards the emergence of specialisation patterns across exporters and this thesis explores the determinants of such an important process. It advocates a rather integrative approach. It supports the hypothesis that cross-country differences in factor prices and technology, which probably reflected differences in factor endowments, combined with the existence of product differentiation explain countries’ specialisation patterns in the international olive oil markets before World War II. Thus, while the impact of the first globalisation is the central theme, two leading topics in economic history and economics underlie the present research. The first one concerns the relationship between export trade and its potential effects on the economic growth of the Mediterranean countries. The second one deals with the countries’ export performances and, more particularly, with patterns of specialisation in international markets for agricultural products and foodstuffs and their determinants.
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Steele, V. J., B. Stern et A. W. Stott. « Olive oil or lard ? : distinguishing plant oils from animal fats in the archeological record of the eastern Mediterranean using gas chromatography/combustion/isotope ratio mass spectrometry ». 2010. http://hdl.handle.net/10454/6202.
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Distinguishing animal fats from plant oils in archaeological residues is not straightforward. Characteristic plant sterols, such as beta-sitosterol, are often missing in archaeological samples and specific biomarkers do not exist for most plant fats. Identification is usually based on a range of characteristics such as fatty acid ratios, all of which indicate that a plant oil may be present, none of which uniquely distinguish plant oils from other fats. Degradation and dissolution during burial alter fatty acid ratios and remove short-chain fatty acids, resulting in degraded plant oils with similar fatty acid profiles to other degraded fats. Compound-specific stable isotope analysis of delta(13)C(18:0) and delta(13)C(16:0), carried out by gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS), has provided a means of distinguishing fish oils, dairy fats, ruminant and non-ruminant adipose fats, but plant oils are rarely included in these analyses. For modern plant oils where C(18:1) is abundant, delta(13)C(18:1) and delta(13)C(16:0) are usually measured. These results cannot be compared with archaeological data or data from other modern reference fats where delta(13)C(18:0) and delta(13)C(16:0) are measured, as C(18:0) and C(18:1) are formed by different processes resulting in different isotopic values. Eight samples of six modern plant oils were saponified, releasing sufficient C(18:0) to measure the isotopic values, which were plotted against delta(13)C(16:0). The isotopic values for these oils, with one exception, formed a tight cluster between ruminant and non-ruminant animal fats. This result complicates the interpretation of mixed fatty residues in geographical areas where both animal fats and plant oils were in use.
Livres sur le sujet "Olive oil industry – Mediterranean Region"
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Symposium international (Nov 1991 Toulon, France). La production du vin et de l'huile en Méditerranée = : Oil and wine production in the Mediterranean area : actes du symposium international organisé par le Centre Camille Jullian (Université de Provence-C.N.R.S.) et le Centre Archéologique du Var (Ministère de la Culture et Conseil Général du Var) (Aix-en-Provence et Toulon, 20-22 Novembre 1991) à l'initiativede M.-C. Amouretti ... [et al.]. Athènes : Ecole Francaise d'Athenes, 1993.
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The olive tree. London : Weidenfeld & Nicolson, 2008.
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Drinkwater, Carol. Olive Tree : A Personal Journey Through Mediterranean Olive Groves. Open Road Integrated Media, Inc., 2022.
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Leva, Annarita. Olive Tree in the Mediterranean Area : A Mirror of the Tradition and the Biotechnological Innovation. Nova Science Publishers, Incorporated, 2018.
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La production du vin et de l'huile en Méditerranée = : Oil and wine production in the Mediterranean Area. Athènes : Ecole française d'Athènes, 1993.
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The Olive Route A Personal Journey To The Heart Of The Mediterranean. Orion Publishing Co, 2007.
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Drinkwater, Carol. Olive Tree. Orion Publishing Group, Limited, 2006.
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Olive Tree. Orion Publishing Group, Limited, 2009.
Trouver le texte intégralChapitres de livres sur le sujet "Olive oil industry – Mediterranean Region"
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Topi, Dritan, Gamze Guclu, Hasim Kelebek et Serkan Selli. « Olive Oil Production in Albania, Chemical Characterization, and Authenticity ». Dans Olive Oil - New Perspectives and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96861.
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Olive tree is present to the Western and Southern regions of Albania, alongside Adriatic and Ionian Sea, two body waters of the Mediterranean basin. Genetic studies have revealed the existence of 22 native olive cultivars, while several introduced foreign olive cultivars are present. Two most important olive cultivars respectively, exploited in the olive oil production, and table olive, are Kalinjot and Kokërrmadh Berati. Olive fruit production ranks the country 20th in the world. Olive tree comprises an important permanent crop with considerable potential for the Albanian economy. Principal component analyses (PCA) of fatty acids in OO displays their differentiation according to the cultivar and their region. Chemometric analysis gives support to the differentiation of OO according to the olive cv. in terms of phenolic compounds. Secoiridoids are found in abundance, 3,4-DHPEA-EDA and p-HPEA-EDA as dominant compounds, especially in Kalinjot olive oils. Albanian OO shows high levels of aroma compounds with (E)-2-hexenal as the principal aroma compound. Its concentrations reach up to 40411 μg/kg in Kalinjot cv., much higher compared to Bardhi Tirana cv (27542.7 μg/kg). The authenticity of OOs constitutes an opportunity for domestic production and certification according to the geography or origin and present an important resource to the development of a sustainable economy.
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Kraemer, David C. « Food in the Rabbinic Era ». Dans Feasting and Fasting, 59–82. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479899333.003.0004.
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Jews continued to live in the Mediterranean region during the first ten centuries of the Common Era, and their diet remained based around the Mediterranean triad of wine, olive oil, and bread. Because the Israelite system of sacrificial worship ended at the end of the first century CE, the role of food in the economy and religion changed significantly. Religious scholars known as rabbis emerged and expanded the biblical concept of Torah and the scope of biblical law and produced an abundant literature—including the Talmud—representing their traditions, opinions, practices, and halakha (practical Jewish law). They developed food blessings and rituals for daily, Sabbath, and holiday observances as well as kashrut, the Jewish dietary laws, which restricted food choices, combinations, and foods prepared by non-Jews. By the end of this era, Jews appear to have accepted Rabbinic Judaism and were distinctive in their eating practices and food-centered rituals.
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Faust, Avraham. « Prosperity, Depression, and the Empire ». Dans The Neo-Assyrian Empire in the Southwest, 116–38. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780198841630.003.0005.
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Chapter 5 (‘Prosperity, Depression, and the Empire: Economic Developments in the Southwest during the Seventh Century BCE’) reconstructs the economy of the region during the period of Assyrian rule, and the economic specialization that typified this period. The evidence shows that while the southern clients (and Tyre) prospered, produced large amounts of surplus, and participated in international trade, the regions annexed by Assyria (the provinces) did not produce much surplus, and did not take part in any significant trade. The chapter is accompanied by two appendices, one on the importance of late seventh-century BCE Greek imports for understanding economic patterns in the period of Assyrian rule, and the second reviewing the development of the Iron Age olive oil industry in time and space, and its significance for understanding the economy of the period of Assyrian rule.
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Guerreiro, Rita, et Vanda Cabrinha Pires. « Monitoring Agricultural Drought in Mainland Portugal ». Dans Monitoring and Predicting Agricultural Drought. Oxford University Press, 2005. http://dx.doi.org/10.1093/oso/9780195162349.003.0023.
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Mainland Portugal (37°–42°Nlatitude) is located in the transitional region between the subtropical anticyclone and the subpolar depression zones. In addition to latitude, its orography and the effect of the Atlantic Ocean are the major factors affecting the climate of the mainland Portugal. The highest altitudes vary from 1000 m to 1500 m, with the exception of the Serra da Estrela range, whose peak is just below 2000 m. The regions farthest from the Atlantic Ocean are around 220 km away. Portugal has a total area of 9.2 million ha, 41% of which is devoted to cropland. Although agricultural practices in some regions are still traditional and not competitive, they are slowly becoming more and more industrialized and employ about 20% of the active population, which includes employment in agricultural industries as well. The inclusion of Portugal to the European Community in 1986, on the one hand, provided financial resources, but, on the other hand, caused agricultural policy to become more dependent on community policies. Farm size has doubled since the 1970s with increased mechanization. Wine production is the most important agricultural activity, which contributes significantly to Portugal’s economy (GPPAA, 1999). Among fruit trees, apples and citrus fruit have the highest productions, about 250,000 tons and 230,000 tons per year, respectively. Olive trees produce about 40,000 tons of olive oil per year (GPPAA, 1999). Food grain production is relatively low and not enough for domestic use. This is mainly due to the prevailing climate. The Portuguese climate is classified as Mediterranean, with some variations depending on orography and latitude. The annual cycles of monthly mean precipitation and temperature (minimum and maximum) reveal that warm and dry summers are more pronounced in the southern regions. This type of climate presents several drawbacks to agriculture, the major one being insufficient rainfall during the summer or spring seasons (Pinto and Brandão, 2002). Most of the rainfall occurs during winter season, from November until March. The majority of soils in Portugal are badly drained and suffer from water logging during the rainy season. A significant decrease in spring precipitation has been observed for last two decades.
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Abulafia, David. « The Great Sea-change, 1000–1100 ». Dans The Great Sea. Oxford University Press, 2011. http://dx.doi.org/10.1093/oso/9780195323344.003.0026.
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The rise of Pisa and Genoa is almost as mysterious as that of Amalfi, and the mystery is compounded by the startling success of these cities in clearing the western Mediterranean of pirates and in creating trade routes, sustained by colonies of merchants and settlers, as far east as the Holy Land, Egypt and Byzantium. Pisa and Genoa had strikingly different profiles. Genoa had been the seat of a Byzantine governor in the seventh century, but after that two or three hundred years of quiet descended, savagely interrupted by the sack of the city by Saracen raiders from North Africa in 934–5. It has no obvious resources; it perches by the side of the Ligurian Alps and is cut off from grain-producing plains. The favoured products of its coastline are wine, chestnuts, herbs and olive oil, and it was out of its herbs and oil that Genoa perfected the basil sauce known as pesto, a product that speaks for poverty rather than wealth. Its harbour became adequate by the end of the Middle Ages, after many centuries of improvements, but its ships were best protected from the weather by being beached along the sandy shores to east and west of Genoa itself, and it was there that most of them were put together. Genoa was not a centre of industry, with the exception of shipbuilding. The Genoese had to struggle to survive, and came to see their trading voyages as the key to the city’s survival. As their city grew, so did their dependence on outside supplies of wheat, salted meats and cheese. From these modest beginnings emerged one of the most ambitious trading networks in the pre-industrial world. Pisa looked quite different. The city stands astride the river Arno, several miles from the sea; the final muddy, marshy exit of the river into the sea deprived Pisa of a good port. Its obvious assets lay in the flat fields stretching down to the coast, sown with grain and, closer to the shoreline, inhabited by the sheep that supplied Pisa with wool, leather, meat and dairy products.
Actes de conférences sur le sujet "Olive oil industry – Mediterranean Region"
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Bozdogan Konuskan, Dilsat. « Influence of Olive Maturity on Some Physico-Chemical Properties and Fatty Acid Composition of Monovarietal Olive Oil Extracted from Halhali Cultivar ». Dans The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.i.5.
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This study was carried out to determine influence of olive maturity on some physicochemical properties and fatty acid compositions of olive oils extracted from the Halhalı cultivar which harvested from Hatay in the Eastern Mediterranean region of Turkey. For this purpose, olive oils were obtained by mechanical method from olives collected from Halhalı cultivar in 3 different olive maturity of the 2021 production season. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, fatty acid compositions were carried out in Halhalı olive oil. Free fatty acids and peroxide values of olive oils were found in the range of 0.39-0.73 (%oleic acid) and 5.14-9.43 meq O2/kg respectively. The amount of free fatty acids increased with maturity. It was determined that the oleic acid in the range of 67.59%-70.26%, palmitic acid in the range of 13.56-15.82%, linoleic acid in the range of 9.52-13.65%, stearic acid in the range of 3.34-4.13%, palmitoleic acid 0.96%-1.29%, linolenic acid 0.86-0.98% and arachidic acid 0.42-0.53. It was determined that decrease in oleic acid and palmitic acid contents and an increase in linoleic acid content with maturity. It has been determined that Halhalı monovarietal olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.
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Gaidau, Carmen, Maria Stanca, Demetra Simion, Olga Niculescu, Cosmin-Andrei Alexe, Concepcio Casas, Anna Bacardit, Stoica Tonea et Gabriela Paun. « Olipo-wet olive pomace, a new renewable source for leather retanning ». Dans 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.
Texte intégralRésumé :
The aim of OLIPO project is to find suitable extraction methods for an important waste of olive oil production, wet olive pomace, in view of reclaiming it as tanning and retanning material, alternative to petroleum origin materials. The total volume of wet olive pomace in Mediterranean countries where olive crops are traditional is about 80% of processed olives and is the result of a two-phase continuous extraction process. Wet olive pomace is rich in polyphenolic compounds, fats, tannins, non-tannins, possible to be extracted, concentrated, chemical processed in view of developing a new tanning product. The use of new renewable materials from oil industry as biobased tanning material for leather industry represents an important step in lowering carbon footprint of both sectors and complies with circular economy principles. The antioxidant and antimicrobial properties of olive oil pomace can be exploited in view of increasing the efficiency of the new product. The paper presents the characterisation of four kinds of wet olive pomace wastes, water and water-organic solvent extracts as tanning materials in order to select the methods for a new tanning material elaboration and testing on leathers in retanning processes.
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Valli, Enrico, Ilaria Grigoletto, Patricia Garcia Salas, Alessandra Bendini, Federica Pasini, Sebastian Sánchez Villasclaras, Roberto García Ruiz et Tullia Gallina Toschi. « Study of the Phenolic Fraction for the Valorization of Olive Pomace as a Functional Ingredient ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vnbg6136.
Texte intégralRésumé :
Olive oil production is an agro-industrial activity that generates annually about 30 million tons of waste at worldwide level with a potential environmental impact in the Mediterranean area. In olive mill pomace, one of the major by-products, remain large amounts of phenolic compounds, that are widely recognised for their beneficial properties for human health. The aim of this work is to study a possible valorisation strategy for recovering this functional high-added value fraction of olive mill pomace. The herein-tested extraction procedures were applied on two different types of olive by-products, collected from an Italian oil mill. Solid-liquid extraction protocols by using different solvents with low toxicity for the environment and lab operators were tested. In particular, the used solvent mixtures were methanol/water and ethanol/water, in different ratios and volumes. In brief, the mixture composed by the olive mill pomace and the extraction solvents was homogenised, then introduced in an ultrasonic bath to enhance the extraction of the compounds of interest, and finally centrifugated. The supernatant was analysed by HPLC coupled with UV and MS detectors to study the phenolic profile. An aliquot of the obtained polar fraction was hydrolysed to determine the total content of hydroxytyrosol and tyrosol derived, above all, from secoiridoids. The results support that the obtained phenolic extracts, when properly stored, can be used as functional ingredients in the food industry, as well as in other sectors. The project SUSTAINOLIVE “NOVEL APPROACHES TO PROMOTE THE SUSTAINABILITY OF OLIVE GROVES IN THE MEDITERRANEAN” is part of the PRIMA programme supported by the EU under grant agreement No 1811. The information expressed in this abstract reflects the authors’ views; the PRIMA Foundation is not liable for the information contained herein and is not responsible for any use that may be made of the information it contains.
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M. Zaffa, Farisa, Amir Ayub, Shahram Sherkati, Nur Bakti M. Makhatar, Ahmad Fahrul Januri, Fariza M. Zanal, Ka Cheng Khor et al. « The Ionian-Crete Basin : Is this the Next Frontier ? » Dans International Petroleum Technology Conference. IPTC, 2022. http://dx.doi.org/10.2523/iptc-21893-ea.
Texte intégralRésumé :
Abstract Over the past decade, the Eastern Mediterranean has been the prime focus of E & P Companies, mainly attributed to the giant discoveries of Zohr-Egypt, Glaucus-Cyprus and Levantine-Israel involving isolated Miocene-Cretaceous carbonate build-ups and Miocene-Pliocene deepwater clastics turbidite plays. A total of 13 Bboe of proven 2P reserves have been added since 2010. These plays are the focus of exploration. Being located in the center of these giant discoveries and the only remaining unexplored region in the Eastern Mediterranean, the frontier Ionian-Crete has recently attracted the attention of the Oil and Gas industry and concessions have been allocated to number of operators (Fig.1). This study is aimed to investigate the hydrocarbon potential of this basin utilizing an integrated play-based exploration approach. Triassic to Pliocene stratigraphic successions and associated thermogenic petroleum systems and plays have been evaluated and areas of high prospectivity have been identified. A crustal model was built to establish the basin geohistory and to understand the impact of crustal reconfiguration during the Hellenides Orogeny and its implications to the petroleum systems maturity.