Post Profile






Olive-oil industry waste used for countless applications in chemical and food industries

(University of Granada) A team of researchers from the department of Chemical Engineering at the University of Granada (UGR) has managed to successfully use some of the waste produced in the olive-oil industry to elaborate surface active agents, specifically biosurfactants and monoglycerids, which are molecules with countless applications in chemical and food industries.
read more

share

Related Posts


A new material using doped carbon allows fuels to be produced while reducing CO2 emissions

Academics / General Science : Science Codex

Researchers from the University of Granada (UGR) have developed a new material using doped carbon that allows low-cost energy to be produced and also reduces the amount of CO 2 released into the atmosphere. The recently-patented mat...

'Metabolic Engineering' Could Herald The End Of Fossil Fuels In Industrial Chemical Production

Academics / General Science : ScienceDaily: Science Society

A team of South Korean scientists have succeeded in engineering the bacterium E. coli to produce the industrial chemical putrescine. The research provides a renewable alternative to the production of this important chemical which is...

Dartmouth researchers create 'green' process to reduce molecular switching waste

Academics / General Science : Science Codex

HANOVER, N.H. - Dartmouth researchers have found a solution using visible light to reduce waste produced in chemically activated molecular switches, opening the way for industrial applications of nanotechnology ranging from anti-can...

Proved the great antitumoral potential of a compound derived from olives

Academics / General Science : Science Codex

Researchers from the University of Granada (UGR), in collaboration with the universities of Barcelona and Jaen, have brought to light the antitumoral nature of maslinic acid (a compound derived from olives) in Caco-2 p53-deficient c...

Vegetables fried with olive oil have more healthy properties than boiled ones

Academics / General Science : Science Codex

Researchers from the University of Granada (UGR) have proven that frying in Extra Virgin Olive Oil (EVOO) is the cooking method that increases the phenolic fraction present in raw vegetables used in Mediterranean diet (potato, pumpk...

Comments


Copyright © 2016 Regator, LLC