Results 71 to 80 of about 47,021 (221)
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
Czech Journal of Food Sciences, 2014 Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months.
Antonietta BAIANO +3 more
doaj +1 more source
Consumer preferences for extra virgin olive oil with Protected Designation of Origin (PDO) [PDF]
, 2015 Olive oil is one of the main components of the Mediterranean diet1, considered worldwide as one of the healthiest food diets. The consumption of olive oil provides important health benefits because it has been clinically proven that decreases the risk ...
Ballco, Petjon +2 more
core
A Pilot Double-Blinded, Randomized, Clinical Trial of Topical Virgin Olive Oil Versus Piroxicam Gel in Osteoarthritis of the Knee [PDF]
Osteoarthritis (OA) is the most common type of arthritis, and the knee is the most common site of symptomatic OA.1 Knee OA is responsible for a higher incidence of disability than any other long-term conditions.2 Topical therapies present a therapeutic ...
بقایی, زهرا +4 more
core +1 more source
Blockchain and Food Trust: Will Consumers Pay More?
Sustainable Development, EarlyView.ABSTRACT Blockchain is increasingly used in agri‐food supply chains to make products more transparent and trustworthy. Yet, in countries like Italy, where certifications such as PDO, PGI, and organic labels already shape consumer confidence, its added value is still unclear.
Federico Modica +3 more
wiley +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
Blood transport and genomic effects of olive oil components
Grasas y Aceites, 2004 Epidemiological studies suggest that consuming diets rich in (extra virgin) olive oil is associated with a low incidence of chronic disease, including cardiovascular disease and cancer.
Yolanda M. Pacheco +4 more
doaj +1 more source
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue [PDF]
, 2014 Label authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs.
Adélio A.S.C. Machado +47 more
core +1 more source
Sustainable Development, EarlyView.ABSTRACT This study examines olive oil tourism as an experiential form of cultural tourism that enhances extra virgin olive oil (EVOO), olive‐growing heritage, and rural territories. Adopting a demand‐side perspective, it investigates consumers' awareness, motivations, and behavioral intentions related to oleotourism activities. An online survey of 511
Caterina Sciortino +6 more
wiley +1 more source
Olive oil and vitamin D synergistically prevent bone loss in mice. [PDF]
PLoS ONE, 2014 As the Mediterranean diet (and particularly olive oil) has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism.
Camille Tagliaferri +10 more
doaj +1 more source
Economic Anthropology, EarlyView.ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley +1 more source