Results 111 to 120 of about 1,903,638 (222)
Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
Grasas y Aceites, 1999 During the 1993-94 season, a total of 1,003,351 Kg. of olive fruits (Olea europaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 °C until a maximum time of 18 days. The virgin olive oil obtained from these fruits showed physical, chemical
Miguel Canet, José Mª García
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Data in Brief, 2016 This data article refers to the paper “Towards green analysis of virgin olive oil phenolic compounds: extraction by a natural deep eutectic solvent and direct spectrophotometric detection” [1].
Vito Michele Paradiso +4 more
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NMR analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques
Atti della Accademia Peloritana dei Pericolanti : Classe di Scienze Fisiche, Matematiche e Naturali, 2011 The DPFGSE NMR sequences open new perspectives in the volatile compounds analysis of food matrices. Many fresh extra-virgin Sicilian olive oils, analyzed by this technique, show two main resonances in the aldehydic spectral region (9–10 ppm), at 9.18 and
Enrico Rotondo +4 more
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Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO
Molecules, 2019 Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions.
Marco Abbatangelo +3 more
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Consumers (Dis)Preference for Bitterness in Extra Virgin Olive Oil: A Field Experiment [PDF]
Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current
Caracciolo, Francesco +5 more
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Determination of extra virgin olive oil adulteration with triglyceride composition
, 2010 Zbog iznimne nutritivne vrijednosti i specifičnog načina proizvodnje, djevičansko maslinovo ulje postiže visoke tržišne cijene i kao takvo je podložno patvorenju.
Tomić, Iva
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Antioxidant activities of Turkish extra virgin olive oils
, 2022 Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without the use of solvents or refining methods. These olive oils are known for their composition in phenolic compounds that have antioxidant properties.
Anar, Okan
core
Has the use of talc an effect on yield and extra virgin olive oil quality?
, 2016 The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and ...
Pasqualone A. +5 more
core +2 more sources
Jurnal MIPA, 2013 Prevalensi penyakit diabetes mengalami peningkatan dari tahun ke tahun. Salah satu penyebabnya adalah hiperglikemia yang dipicu oleh pola makan tinggi lemak. Alternatif cara pengobatan dan pencegahannya adalah mengkonsumsi minyak zaitun. Diperlukan bukti
SH Bintari, K Nugraheni
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Hypolipidemic Effect of Extra Virgin Olive Oil in Diabetic Rats
Journal of Rawalpindi Medical College, 2012 Background: To evaluate the effect of monounsaturated fatty acid and phenolic compounds enriched extra virgin olive oil on correction of dyslipidemia in diabetic rats.
Muhammad Javad Yousaf
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