Results 31 to 40 of about 1,999,528 (223)
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
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
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
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 +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 +3 more
openaire +3 more sources
Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil [PDF]
, 2018 Olive oil contains many different compounds which are responsible for its nutritional and sensorial value. However, some compounds present in olive oil at very low amounts have not yet been identified. Here, the detection of tetrahydrogeranylgeraniol and
Mariani, C. +7 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
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
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 +4 more
doaj +1 more source
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
core +1 more source