Results 191 to 200 of about 1,999,528 (223)
Some of the next articles are maybe not open access.
Extra-virgin Olive Oil and Cancer
2018“Contrary to what many believe, cancer is not a natural event. Adopting a healthy diet and lifestyle can prevent the majority of cancers. Old age should be graceful and peaceful” [1].
Antonio Capurso +2 more
openaire +1 more source
Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil
Journal of Agricultural and Food Chemistry, 2005The aim of this study was to evaluate the influence of the extra virgin olive oil (EVOO) physical state on the kinetics of oxidative reactions. To this purpose, EVOO was stored at increasing temperatures from 3 to 60 degrees C and the oxidation was followed by measuring both primary and secondary oxidation products.
CALLIGARIS, Sonia +3 more
openaire +3 more sources
Lipolytic yeasts distribution in commercial extra virgin olive oil
Food Microbiology, 2008The olive oil lipase-producing yeasts can lower the quality of the product through the hydrolysis of the triacylglycerols. In this research the olive oil total yeasts were divided into five chromogenic groups, for each group the amount of the lipase-producing yeasts was evaluated and the more active isolates were classed.
ZULLO B. A, CIAFARDINI, Gino
openaire +3 more sources
Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil
Journal of Agricultural and Food Chemistry, 2018Extra virgin olive oils (EVOOs) containing more than 5 mg/20 g tyrosol, hydroxytyrosol, and their secoiridoids can be recognized by health claims related to the protection of blood lipids from oxidative stress. Therefore, a reliable, accurate, and standardized analytical procedure is needed to determine these markers of EVOO quality.
Celano, Rita +6 more
openaire +3 more sources
Nutritional and Biological Properties of Extra Virgin Olive Oil
Journal of Agricultural and Food Chemistry, 2011The nutritional benefits generally recognized for the consumption of extra virgin olive oil (EVOO) are based on a large number of dietary trials of several international populations and intervention studies. Unfortunately, many authors in this field used questionable analytical methods and commercial kits that were not validated scientifically to ...
openaire +2 more sources
Prediction of stability in extra virgin olive oil
2006n a previous investigation a phenomenological model, based on combined stability/instability indices, was set up to predict stability of extra virgin olive oil (EVOO). According to the model proposed, degradation of EVOO can be monitored by measuring parameters (degradation parameters) which have to be sensitive to oil degradation.
S. SILIANI +3 more
openaire +3 more sources
Extra Virgin Olive Oil: From Composition to “Molecular Gastronomy”
2013The aim of this chapter is to provide a brief overview of the recent results of studies on extra virgin olive oil (EVOO) and its interactions with other food ingredients during cooking, to highlight basic molecular aspects of the "magic" of EVOO and its role in Mediterranean gastronomy.
SACCHI, RAFFAELE +4 more
openaire +3 more sources
Antioxidant capacity of extra‐virgin olive oils
Journal of the American Oil Chemists' Society, 2001AbstractIn this study, the oxygen radical absorbance capacity (ORAC) of vegetable oils was investigated using a spectrofluorometric method, which measures the protection of the phenolic substances of the oil on the β‐phycoerythrin fluorescence decay in comparison with Trolox.
Paolino Ninfali +3 more
openaire +1 more source