Results 31 to 40 of about 57,119 (312)
Foods, 2020 High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor.
Anna Różańska +6 more
doaj +1 more source
Rapid Detection of Benzo[a]pyrene in Extra Virgin Olive Oil Using Fluorescence Spectroscopy
Molecules, 2023 Extra virgin olive oil (EVOO) should be naturally free of polycyclic aromatic hydrocarbon (PAH) contamination. PAHs are carcinogenic and toxic, and may cause human health and safety problems. This work aims to detect benzo[a]pyrene residues in EVOO using
Emmanouil Orfanakis +5 more
semanticscholar +1 more source
Foods, 2022 Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly ...
A. Giuffré +4 more
semanticscholar +1 more source
Extra Virgin Olive Oil and Metabolic Diseases. [PDF]
Int J Mol SciOver the last few decades, metabolic syndrome coexisting with cardiovascular disease has evolved into a pandemic, making the need for more food-oriented therapeutic approaches and a redefinition of lifestyle imperative, with the Mediterranean diet being the linchpin of this effort. Extra virgin olive oil (EVOO), the key pillar of the Mediterranean diet
Tsimihodimos V, Psoma O.
europepmc +3 more sources
Consumers’ Attitudes and Purchase Intention for a Vitamin-Enriched Extra Virgin Olive Oil
Nutrients, 2022 This study aims to examine Italian consumer preferences for extra virgin olive oil (EVOO) enriched with vitamins and to analyze the key drivers that affect consumer choices for this product.
Manal Hamam +6 more
semanticscholar +1 more source
Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life
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 +1 more source
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 +4 more sources
Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions
Foods, 2021 The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three ...
S. Mousavi +6 more
semanticscholar +1 more source
Química Nova, 2015 Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS).
Rhayanna P. Gonçalves +2 more
doaj +1 more source
Antioxidants, 2021 Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste.
I. Dini, S. Laneri
semanticscholar +1 more source