Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? [PDF]
, 2014 The present narrative review compares evidence from experimental, epidemiological and clinical studies of the health benefits of rapeseed oil (RO) (known as canola oil) and olive oil (OO) in order to assess whether rapeseed oil is suitable as a ...
Gerber, Mariette, Hoffman, Richard
core +2 more sources
Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia [PDF]
, 2017 Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age.
Aparicio, R. +5 more
core +8 more sources
Revealing additional preference heterogeneity with an extended random parameter logit model: the case of extra virgin olive oil [PDF]
, 2014 Methods that account for preference heterogeneity have received a significant amount of attention in recent literature. Most of them have focused on preference heterogeneity around the mean of the random parameters, which has been specified as a function
Costa Font, Montserrat +2 more
core +6 more sources
Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update
Foods, 2023 Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits ...
Maria Teresa Frangipane +3 more
doaj +1 more source
Heating on the volatile composition and sensory aspects of extra-virgin olive oil
Ciência e Agrotecnologia, 2013 The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress,
Cleiton Antônio Nunes +5 more
doaj +1 more source
Nutrigenomics of extra‐virgin olive oil: A review
BioFactors, 2016 AbstractNutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health‐promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age‐ and lifestyle‐related human conditions, such as ...
Piroddi, Marta +10 more
openaire +4 more sources
Cooking with Extra Virgin Olive Oil
, 2022 Mediterranean cultures have used Extra Virgin Olive Oil (EVOO) as the only source of cooking oil for centuries, with their diet showing the highest amount of scientifically proven health benefits. However, there is a common misconception that EVOO is not suitable for cooking given its relatively lower smoke point, despite no scientific evidence that ...
Florencia, de Alzaa, Ana +2 more
openaire +3 more sources
Primary prevention of cardiovascular disease with a Mediterranean diet [PDF]
, 2013 BACKGROUND: Observational cohort studies and a secondary prevention trial have shown an inverse association between adherence to the Mediterranean diet and cardiovascular risk.
Aros, F. (Fernando) +17 more
core +1 more source
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue [PDF]
, 2016 "Available online 4 July 2016"Monitoring olive oils oxidative stability and quality parameters (free acidity, peroxide values, K232 and K270 extinction coefficients) is needed to guarantee that, during storage, their levels remain within the legal ...
Dias, Luís G. +4 more
core +1 more source
New isobaric lignans from refined olive oils as quality markers for virgin olive oils. [PDF]
, 2016 Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils.
Cecchi, Lorenzo +5 more
core +1 more source