Results 41 to 50 of about 1,903,638 (222)
Zhongguo youzhi, 2022 为了对我国油橄榄产业提供基础数据支持，采用国际油橄榄理事会推荐的HPLC法检测特级初榨橄榄油中的多酚含量，分析了我国不同产地的28份市售食用特级初榨橄榄油样品的多酚含量，并对不同生产年度和不同产地单果级特级初榨橄榄油中多酚含量变化规律进行了分析。结果表明：市售国产特级初榨橄榄油中均含有较为丰富的多酚类化合物，多酚含量范围为（63.885±2.345）mg/kg~（307.325±6.865）mg/kg；特级初榨橄榄油中多酚含量受贮存时间的影响较大 ...
王蝴蝶1,2，刘玉红3，李建科3，黄新异1,2，邸多隆1,2 WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2
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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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EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION [PDF]
Journal of Food and Dairy Sciences, 2002 Two olive fruit cultivars (Picual and Chemlalli)were used to invesiigaf~ the effect of olive leaves addition (2% w/w) during crushing process as well as wastewater recycling (60 U100kg paste) during malaxation process on yield, physicochemical ...
F. Abou-Zaid +3 more
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Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy [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.
Tena, N. +21 more
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Consumers (Dis)Preference for Bitterness in Extra Virgin Olive Oil: A Field Experiment [PDF]
, 2020 Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current
Del Giudice, Teresa +5 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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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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Water‐Soluble, Enzyme‐Degradable, and Hydrolyzable STAR Particles for Enhanced Drug Delivery to Skin
Advanced Healthcare Materials, EarlyView.Biodegradable polymer STAR particles fabricated from water‐soluble, enzyme‐degradable, and hydrolyzable materials significantly enhance intradermal drug delivery. By replacing conventional non‐biodegradable materials, these STAR particles address environmental and safety concerns while expanding the potential of skin‐based drug delivery technologies ...
Aydin Sadeqi +2 more
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Deep thermal imaging to compute the adulteration state of extra virgin olive oil
, 2020 A new and reliable method to detect adulterations is presented in this work by comparing the thermal evolution of pure and adulterated extra virgin olive oil (EVOO) during its cooling process.
Cancilla, John C. +5 more
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