Results 31 to 40 of about 1,903,638 (222)

Convolutional capture of the expansion of extra virgin olive oil droplets to quantify adulteration

, 2022
This record corresponds to the peer-reviewed journal article “Convolutional capture of the expansion of extra virgin olive oil droplets to quantify adulteration”, published in Food Chemistry (Volume 368, 2022), a Journal Citation Reports (JCR) indexed ...
Cancilla, John C., Torrecilla Velasco, José Santiago, Garcia Rodriguez, Yolanda, Pradana López, Sandra, Perez Calabuig, Ana M.   +4 more
core   +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, S. Guerrini, E. Mari, M. Migliorini, C. Cherubini, S. Trapani, M. Vincenzini   +6 more
doaj   +1 more source

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, Claudia Guillaume, Leandro Ravetti   +2 more
openaire   +2 more sources

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, Cinzia Casu, Savino Cefola, Ruggiero Damato, Germano Orrù   +4 more
doaj   +1 more source

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, FURFERI, ROCCO, DAOU, MARCO, RECCHIA, LUCIA   +3 more
openaire   +3 more sources

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, Lazzerini, Cristina, Cifelli, Mario, DOMENICI, VALENTINA, Cristina Lazzerini, Valentina Domenici   +5 more
core   +1 more source

Extra Virgin Olive Oil and Metabolic Diseases. [PDF]

Int J Mol Sci
Over 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

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, Auñón Garcia, Juan M., Guengerich, Zoe, Smith, Terry K., Dholakia, Kishan   +4 more
openaire   +5 more sources

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, Francesca Ieri, Nadia Mulinacci, Franco F. Vincieri, Annalisa Romani   +4 more
doaj   +1 more source

Argentinian consumers' extra virgin olive oil preference

, 2018
Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture.
Álvarez-Ortí, M., Zied, D. C., Bauzá, M., Pardo, J. E., Silvestre, A., Araniti, V., Rubio, M.   +6 more
core   +3 more sources