Results 21 to 30 of about 13,661 (227)
Grasas y Aceites, 2008 The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas +3 more
doaj +1 more source
Foods, 2022 This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar.
Monica R. Loizzo +7 more
doaj +1 more source
Molecules, 2010 The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona +4 more
doaj +1 more source
Use of Extra Virgin Olive Oil (EVOO) in the treatment of traumatic ulcers. A case report
Journal of Biomedical Practitioners, 2020 Introduction Extra virgin olive oil (EVOO) is an essential food of the Mediterranean diet (MD) and some countries in the Mediterranean area such as Italy, Spain and Greece represent the largest and most important producers in the world.
Antonia Sinesi +4 more
doaj +1 more source
Investigation on microbiology of olive oil extraction process
Italian Journal of Food Science, 2015 Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.All ...
B. Zanoni +6 more
doaj +1 more source
Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality [PDF]
, 2016 Pigments, divided into carotenoids and chlorophyll derivatives, are responsible for the colour of extra‐virgin olive oil (EVOO). The concentration of pigments in EVOO depends on several factors, such as the maturity of olives before oil production, the ...
Mario Cifelli +5 more
core +1 more source
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. Here we underscore the peculiar importance of specific cultivars used for EVOO production since biodiversity among cultivars in terms of fatty acids and polyphenols content could differently ...
Stefania De Santis +4 more
openaire +3 more sources
A MODELLING APPROACH TO EXTRA VIRGIN OLIVE OIL EXTRACTION [PDF]
Journal of Agricultural Engineering, 2007 In the present work is described a feasibility assessment for a new approach in virgin olive oil production control system. A predicting or simulating algorithm is implemented as artificial neural network based software, using literature found data concerning parameters related to olive grove, process, machine.
CINI, ENRICO +3 more
openaire +3 more sources
Zhongguo youzhi, 2022 为了对我国油橄榄产业提供基础数据支持，采用国际油橄榄理事会推荐的HPLC法检测特级初榨橄榄油中的多酚含量，分析了我国不同产地的28份市售食用特级初榨橄榄油样品的多酚含量，并对不同生产年度和不同产地单果级特级初榨橄榄油中多酚含量变化规律进行了分析。结果表明：市售国产特级初榨橄榄油中均含有较为丰富的多酚类化合物，多酚含量范围为（63.885±2.345）mg/kg~（307.325±6.865）mg/kg；特级初榨橄榄油中多酚含量受贮存时间的影响较大 ...
王蝴蝶1,2，刘玉红3，李建科3，黄新异1,2，邸多隆1,2 WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2
doaj +1 more source
EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION [PDF]
Journal of Food and Dairy Sciences, 2002 Two olive fruit cultivars (Picual and Chemlalli)were used to invesiigaf~ the effect of olive leaves addition (2% w/w) during crushing process as well as wastewater recycling (60 U100kg paste) during malaxation process on yield, physicochemical ...
F. Abou-Zaid +3 more
doaj +1 more source