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Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity
(Springer, 2013-02)
Olive cake, a by-product of the olive oil industry, was characterised through a drying process, where the influence of air drying temperature on physicochemical properties and antioxidant activity was investigated. A ...
Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation. Alimentación con alperujo modifica la composición de grasa subcutánea en corderos, con una nota en la resistencia del alperujo a
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...
FEEDING DRY OLIVE CAKE MODIFIES SUBCUTANEOUS FAT COMPOSITION IN LAMBS, NOTING CAKE RESISTANCE TO DEGRADATION AND PEROXIDATION
(INST INVESTIGACIONES AGROPECUARIAS, 2009)
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...
Computational modelling and energy consumption of turbulent 3D drying process of olive-waste cake
(Elsevier, 2019)
Olive-waste cake has the potential to be used as source material in many agroindustry applications once dried. In this study, a tridimensional model including heat and mass transfer for olive-waste cake dehydration was ...
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
(Elsevier, 2014-08)
The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to ...
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
(APPLIED SCIENCE PUBLISHERS, 2014)