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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Effect of fish and oil nature on frying process and nutritional product quality [PDF]
, 2010 The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study ...
Ansorena-Artieda, D. (Diana) +3 more
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UC Cooperative Extension sensory analysis panel enhances the quality of California olive oil
California Agriculture, 2011 California's olive oil industry has evolved from primarily a salvage operation of the table olive industry to a producer of world-class, premium, extra-virgin olive oil. In 1997, UC Cooperative Extension started the first California olive oil taste panel,
P Vossen, A Devarenne
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Nutrients, 2019 Inflammation of the adipose tissue plays an important role in the development of several chronic diseases associated with obesity. Polyphenols of extra virgin olive oil (EVOO), such as the secoiridoids oleocanthal (OC) and oleacein (OA), have many ...
S. Carpi +15 more
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Exploring Japanese olive oil consumer behavior [PDF]
During the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to ...
Kashiwagi, Kenichi +3 more
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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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Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole–time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach [PDF]
, 2017 The novel atmospheric pressure chemical ionization (APCI) source has been used in combination with gas chromatography (GC) coupled to hybrid quadrupole time-of-flight (QTOF) mass spectrometry (MS) for determination of volatile components of olive oil ...
C. Sales +5 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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What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences [PDF]
, 2015 The literature on food economics has extensively analyzed consumer preferences for extra-virgin olive oil attributes. In order to summarize and systematize the information gained in recent years, it seems appropriate to make a critique of the existing ...
CARACCIOLO di TORCHIAROLO, FRANCESCO +3 more
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