Results 91 to 100 of about 1,903,638 (222)
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
Czech Journal of Food Sciences, 2014 Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months.
Antonietta BAIANO +3 more
doaj +1 more source
The Olive Oil Mill as Circular Hub
European Journal of Lipid Science and Technology, Volume 128, Issue 9, September 2026.Olive oil production generates large amounts of by‐products at every stage of the production process. The olive mill can be considered a circular hub, where such by‐products are valorized through a cascade approach that first recovers valuable compounds and then converts the remaining biomass into renewable energy.
Sofia Zantedeschi +16 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Six weeks dietary supplementation with chia (Salvia hispanica L.) and quinoa (Chenopodium quinoa Willd.) modulated adipokine profiles and anthropometric parameters in male Wistar rats: 20% chia and quinoa decreased serum chemerin, resistin, and insulin levels while increasing omentin; 10%–20% supplementation decreased visfatin; all supplemented diets ...
Kübra İspir +3 more
wiley +1 more source
Consumer preferences for country-of-origin and health claim labelling of extra-virgin olive-oil [PDF]
Although several studies have investigated consumer preferences for olive oil country-of-origin labelling (COOL), very little is known on consumers’ preferences for new health claims (EC Reg. n. 1924/2006).
Menozzi, Davide +3 more
core
, 2023 The olive oil production chain has recently experienced continuous and significant technological innovation with the introduction of new machinery, improvements to existing equipment, and the implementation of technologies aimed at achieving total ...
Tamborrino A., Berardi A., Leone A.
core
Olive oil and oxidative stress
Grasas y Aceites, 2004 In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a ...
Francesco Visioli +3 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Underutilized refined olive and grape seed oils were upgraded by ultrasound‐assisted aromatization with basil and chili pepper by‐products. UAE enhanced their bioactive profile, with up to a twofold increase in total phenolic content. Consumer testing highlighted opportunities to optimize aroma and pungency, while information on the enrichment process ...
Samanta Corsetti +5 more
wiley +1 more source
, 2022 Background: Extra virgin olive oil is oil from mechanically pressed olives which contains strong antioxidants (55.79 μg/ml) such as vitamin E which can ward off free radicals thereby helping prevent premature aging.
Harahap, Iin Rodiatul Wardiah
core
Enhanced fingerprinting of extra virgin olive oil by multiple-cumulative SPME and GCxGC [PDF]
, 2021 peer reviewedThe use of multiple-cumulative headspace-solid-phase microextraction (named MC-SPME) was explored to enhance the volatile profiling of extra-virgin olive oil (EVO).
Purcaro, Giorgia, Mascrez, Steven
core +1 more source
Czech Journal of Food Sciences, 2010 In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined ...
Rajko Vidrih +2 more
doaj +1 more source