Results 261 to 270 of about 57,119 (312)

Geographical identification of Italian extra virgin olive oil by the combination of near infrared and Raman spectroscopy: A feasibility study

Journal of Near Infrared Spectroscopy, 2021
The potential of the combination of near infrared (NIR) spectroscopy and Raman spectroscopy to differentiate Italian and Greek extra virgin olive oil (EVOO) by geographical origin was evaluated.
M. Bragolusi, A. Massaro, C. Zacometti, A. Tata, R. Piro   +4 more
semanticscholar   +1 more source

Lipolytic yeasts distribution in commercial extra virgin olive oil

Food Microbiology, 2008
The 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

Extra virgin olive oil packaging

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   +1 more source

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, Gaetano Crepaldi, Cristiano Capurso   +2 more
openaire   +1 more source

Antioxidant capacity of extra‐virgin olive oils

Journal of the American Oil Chemists' Society, 2001
AbstractIn 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, Gianfranca Aluigi, Mara Bacchiocca, Mauro Magnani   +3 more
openaire   +1 more source

Extra Virgin Olive Oil: From Composition to “Molecular Gastronomy”

2013
The 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, PADUANO, ANTONELLO, SAVARESE, MARIA, VITAGLIONE, PAOLA, FOGLIANO, VINCENZO   +4 more
openaire   +3 more sources

EXTRA VIRGIN OLIVE OIL AND VASCULAR HEALTH

The FASEB Journal, 2008
Introduction: Extra virgin olive oil (EVOO) plays pivotal roles on benefiting cardiovascular function. The nonsteroid drug, sodium salicylate (SS), has anti‐inflammatory effects. Accordingly, we hypothesized that the two may have an affect on vascular dysfunction and insulin resistance in ...
Darcey Lynn Klaahsen, Hanrui Zhang, Yoonjung Park, Sewon Lee, Christopher Hardin, Cuihua Zhang   +5 more
openaire   +1 more source

Price analysis of extra virgin olive oil

British Food Journal, 2019
Purpose The price of extra virgin olive oil (EVOO) is highly subjected to variability. In this way, the consumer is not able to perceive a price of reference. The purpose of this paper is to investigate this topic, trying to define a range suitable for the selling of EVOO.
D'Adamo I., Falcone P. M., Gastaldi M.
openaire   +1 more source

Natural Molecules for Healthy Lifestyles: Oleocanthal from Extra Virgin Olive Oil.

Journal of Agricultural and Food Chemistry, 2019
Extra virgin olive oil (EVOO) is the main source of fat in the Mediterranean diet. Phenolic compounds of EVOO, in particular, secoiridoids, are minor components that have generated special interest due to their positive effects on human health, supported
V. Francisco, C. Ruiz-Fernández, V. Lahera, F. Lago, J. Pino, L. Skaltsounis, M. González-Gay, A. Mobasheri, R. Gómez, M. Scotece, O. Gualillo   +10 more
semanticscholar   +1 more source

Extra-virgin olive oil contaminants

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
openaire   +1 more source