Results 41 to 50 of about 23,102 (261)

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

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

Molecules, 2010
The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona, Hicham Benabdelkamel, Anna Russo, Enzo Perri, Mohamed Attya   +4 more
doaj   +1 more source

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

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, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia   +7 more
doaj   +1 more source

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Foods, 2021
The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin.
M. Carzedda, G. Gallenti, S. Troiano, Marta Cosmina, F. Marangon, Patrizia de Luca, Giovanna Pegan, F. Nassivera   +7 more
semanticscholar   +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

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

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

Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach [PDF]

, 2023
Only extra virgin olive oils (EVOOsor VOOs), can be commercialized, being their classification dependent on the fulfillment of a set of legal ...
Pereira, José Alberto, Ferreiro, Nuno Manuel, Peres, António M., Rodrigues, Nuno   +3 more
core  

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
Cicia G., Vecchio R., Panico T., Cavallo C., Caracciolo F., Del Giudice T.   +5 more
core   +4 more sources

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