Results 11 to 20 of about 23,102 (261)
Stabilization of Extra-Virgin Olive Oil [PDF]
, 2016 The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts.
GUERRINI, LORENZO, PARENTI, ALESSANDRO
openaire +5 more sources
Extra virgin olive oil packaging [PDF]
, 2014 The packaging process is described as a sequence of operations from the purchase order to shipment of the product to the customer. The characteristics and performance of glass, metal and plastic containers in the packaging of extra-virgin olive oil are presented and compared in terms of cost, protection from light and oxygen, possibility of recycling ...
S. Limbo, C. Peri, L. Piergiovanni
openaire +2 more sources
Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life [PDF]
Antioxidants, 2021 Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health.
P. García-Oliveira +9 more
semanticscholar +6 more sources
Extra-virgin olive oil contaminants [PDF]
, 2014 Chapter 7 gives some basic information about extra-virgin olive oil contaminants and the associated risks. The list includes: mycotoxins, micro-organisms, pesticide residues, polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), organic solvents, phthalates, lubricants, and particulate materials. Maximum levels set for contaminants
Cristina Alamprese, C. Alamprese
openaire +2 more sources
Non-Targeted Authentication Approach for Extra Virgin Olive Oil [PDF]
Foods, 2020 The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils.
Didem Peren Aykas +3 more
openaire +6 more sources
Extra Virgin Olive Oil: Lesson from Nutrigenomics [PDF]
Nutrients, 2019 Extra virgin olive oil (EVOO) consumption has a beneficial effect on human health, especially for prevention of cardiovascular disease and metabolic disorders.
S. De Santis +4 more
semanticscholar +4 more sources
The Extra‐Virgin Olive Oil Handbook [PDF]
, 2014 Complex physical and biochemical phenomena take place during malaxation with critical effects on the extraction yield as well as on the nutritional and sensory quality of the oil.
TAMBORRINO A.
openaire +2 more sources
CD11b+CD43hiLy6Clo splenocyte‐derived macrophages exacerbate liver fibrosis via spleen–liver axis
Hepatology, EarlyView., 2022 A population of splenic monocytes migrate into the liver and shift to macrophages, which account for the exacerbation of liver fibrosis. Abstract Background and Aims Monocyte‐derived macrophages (MoMFs), a dominant population of hepatic macrophages under inflammation, play a crucial role in liver fibrosis progression.
Shaoying Zhang +18 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2022 The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils.
Julián Lozano-Castellón +9 more
semanticscholar +1 more source
Nutrients, 2022 Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol ...
A. Jiménez-Sánchez +5 more
semanticscholar +1 more source