Results 31 to 40 of about 13,661 (227)
Optical Spectroscopic Analysis for the Discrimination of Extra-Virgin Olive Oil [PDF]
Applied Spectroscopy, 2016 We demonstrate the ability to discriminate between five brands of commercially available extra-virgin olive oil (EVOO) using Raman spectroscopy or fluorescence spectroscopy. Data was taken on both a ‘bulk optics’ free space system and on a compact handheld device, each capable of taking both Raman and fluorescence data. With the compact Raman device we
McReynolds, Naomi +4 more
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Sustainability of Olive Oil System [PDF]
, 2022 Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased ...
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Olive-oil Phenolics and Health: Potential Biological Properties
Natural Product Communications, 2008 Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations.
Francesco Visioli +4 more
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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
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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
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Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR
, 2014 The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration
Michael I. Newton +9 more
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Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils [PDF]
, 2022 The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards ...
Soliva Fortuny, Robert +16 more
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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 ...
Ana Florencia de Alzaa +2 more
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The composition and nutritional properties of extra-virgin olive oil
, 2014 Chapter 3 gives basic information about the composition and nutritional properties of extra-virgin olive oil. As triglycerides make up 97 to 99% of extra-virgin olive oil, the main chemical-physical characteristics of the oil depend on the composition of
M. Mariotti +3 more
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Virgin olive oil: definition and standards
, 2014 Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity ...
M. Mariotti, Manuela Mariotti
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