Backgrounds Lipids are increasingly attractive in the food industry, resulting in an increasing
demand for lipids from edible and non-edible sources. Conventional solvent extraction has …

This review introduces a new and innovative area in the frontiers of chemistry, biology and
processing: green extraction with special emphasis on natural products processing. Green …

Ultrasonic waves can induce physical and chemical changes in liquid media via acoustic
cavitation. Various applications have benefitted from utilizing these effects, including but not …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

In Tunisia, water scarcity is one of the major constraints for agricultural activities. The reuse
of treated wastewater (TWW) in agriculture can be a sustainable solution to face water …

The impact of the use of pulsed electric field (PEF) technology on Arroniz olive oil production
in terms of extraction yield and chemical and sensory quality has been studied at pilot scale …

This monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

This paper evaluates the effects of cavitation upon the performance of a hydraulic,
proportional, directly-operated, directional valve by means of thorough experimental and …

Olive oil production in Mediterranean countries represents a crucial market, especially for
Spain, Italy, and Greece. However, although this sector plays a significant role in the …

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with
health-promoting and sensory properties that are associated with a higher content of …