Results 61 to 70 of about 13,661 (227)

Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

, 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., R. Aparicio, García-González, Diego Luis, D. L. García-González, Aparicio, R., R. Aparicio-Ruiz, Romero, Inmaculada, Romero, I., N. Tena, Morales Millán, María Teresa, Aparicio, Ramon, Tena Pajuelo, Noelia, I. Romero, M. T. Morales, Morales, Maria Teresa, García González, Diego, García-González, D. L., Morales, M. T., Aparicio Ruiz, Ramón, Aparicio-Ruiz, R., Romero del Río, Inmaculada, Tena, Noelia   +21 more
core   +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

Efficacy of a Hyaluronic Acid‐Based Gel Versus 0.20% Chlorhexidine in Nonsurgical Periodontal Therapy: A Single‐Blind Randomized Clinical Trial

Oral Diseases, EarlyView.
ABSTRACT Objective To compare the adjunctive efficacy of a hyaluronic acid (HA) gel with 0.20% chlorhexidine (CHX) during nonsurgical periodontal therapy in periodontal patients over 6 months. Methods A single‐blind, randomized, controlled trial included 40 healthy, nonsmoking adults with periodontitis.
Andrea Scribante, Maurizio Pascadopoli, Matteo Pellegrini, Karyna Chekal, Andrea Butera   +4 more
wiley   +1 more source

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying [PDF]

This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr).
Consuelo Pizarro, Mehany, Taha [0000-0001-7960-7558], González-Sáiz, José M. [0000-0002-4463-8343], Pizarro, Consuelo [0000-0001-6450-8741], Taha Mehany, José M. González-Sáiz   +5 more
core   +1 more source

Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

Grasas y Aceites, 2005
The effects of pasteurization on the chemical quality of the extra-virgin olive oil used as a covering for canned dried tomatoes were studied during storage through conventional (acidity, peroxide value, p-anisidine value, spectrophotometric indexes) and
Antonietta Baiano, Tommaso Gomes, Francesco Caponio   +2 more
doaj   +1 more source

Apple Pomace Pectin for Gastroprotective Nutraceutical Delivery: Structure–Function Relationships and Nano/Microencapsulation Strategies for Gastric Ulcer Management

Food Frontiers, Volume 7, Issue 4, July 2026.
Apple pomace pectin is explored as a sustainable and multifunctional biomaterial for gastric ulcer management. Its unique structural features confer mucoadhesive, anti‐inflammatory, antioxidant, and anti‐Helicobacter pylori activities while enabling nano/microencapsulation of therapeutic agents.
Akash Dhiman, Shefali Arora, Parteek Prasher, Sukanya Chhetri, Pankaj Bhandari, William N. Setzer, Javad Sharifi‐Rad   +6 more
wiley   +1 more source

Classification and Detection of Adulteration in Olive Oil Using Improved Gaussian Mixture Model and Regression by Artificial Bee Colony Algorithm

Chemical Engineering Transactions, 2016
Gaussian mixture model (GMM) and Gaussian mixture regression (GMR) can be used to detect adulteration in extra virgin olive oil. The estimate of the GMM parameters is commonly obtained from the expectation- maximization (EM) algorithm.
X. Xie, Y. Gao, W.M. Shi, Q. Shen
doaj   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying [PDF]

The current research aims to monitor the physicochemical changes in various varieties of extra virgin olive oils (EVOOs) supplemented with exogenous polyphenolic extract from olive fruit, enriched with hydroxytyrosol (HTyr) and its derivatives, compared ...
Consuelo Pizarro, Taha Mehany, Mehany, Taha [0000-0001-7960-7558], González-Sáiz, José M. [0000-0002-4463-8343], Pizarro, Consuelo [0000-0001-6450-8741], José M. González-Sáiz   +5 more
core   +1 more source

Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

MATEC Web of Conferences, 2013
Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil.
Nigri S., Oumeddour R.
doaj   +1 more source