Results 51 to 60 of about 1,999,528 (223)

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils [PDF]

Journal of Agricultural and Food Chemistry, 2010
Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7,
Karaosmanoğlu, Hande, Soyer, Ferda, Özen, Banu, Tokatlı, Figen   +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

Betaine‐, xylitol‐, and extra virgin olive oil–based toothpaste modulates inflammation and oral nitric oxide pathway: Clinical trial in gingivitis

Journal of Periodontology, EarlyView.
Abstract Background Gingivitis is a prevalent and reversible inflammatory condition driven by microbial dysbiosis. Beyond plaque control, interest has grown in oral hygiene formulations capable of modulating inflammation while preserving key microbial functions. Extra virgin olive oil (EVOO), together with xylitol and betaine, has demonstrated clinical
Francisco Mesa, Alejandro Rodríguez‐Agurto, Marco Bonilla, Debora Rodríguez‐Vilaboa, Beatriz Rodríguez‐Vilaboa, Manuel Bravo   +5 more
wiley   +1 more source

Extra Virgin Olive Oil and Metabolic Diseases

International Journal of Molecular Sciences
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
Vasilis Tsimihodimos, Ourania Psoma
openaire   +2 more sources

Discrimination of Quality and Geographical Origin of Extra Virgin Olive Oil by S3 Device with Metal Oxides Gas Sensors

Proceedings, 2018
In the present work, a gas sensor device S3 based on an array of eight metal oxides semiconductor gas sensors has been demonstrated and applied to the discrimination of quality and geographical origins of the Italian extra virgin olive oils. Furthermore,
Manohar P. Bhandari, Estefanía Núñez Carmona, Marco Abbatangelo, Veronica Sberveglieri, Giorgio Duina, Rajani Malla, Elisabetta Comini, Giorgio Sberveglieri   +7 more
doaj   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

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., Torrecilla Velasco, José Santiago, Aroca Santos, Regina, González Flores, Ester, Lastra Mejías, Miguel, Izquierdo, Manuel   +5 more
core   +1 more source

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

Cross‐regional and temporal generalizability of portable visible spectroscopy for olive maturity classification

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Olive maturity governs lot destination and the yield–quality trade‐off in olive oil production, yet it is still monitored by subjective visual scoring of the Jaén index. Spectroscopic alternatives have relied mainly on near‐infrared instruments, with scarce evidence from Brazilian orchards and almost no evaluation of spatial or ...
David Mojaravscki, Paulo S Graziano Magalhães   +1 more
wiley   +1 more source

TOTAL QUALITY INDEXES FOR EXTRA‐VIRGIN OLIVE OILS

Journal of Food Quality, 2007
ABSTRACT In this article, we propose a new and functional mathematical index, able to describe and compare the nutritional, safety and process quality in extra‐virgin olive oil, introducing a definition of “optimal” oil, through the use of appropriate distances in a N‐dimensional parameter space.
Enrico Finotti, BERSANI, Alberto Maria, Enrico Bersani   +2 more
openaire   +2 more sources