Results 81 to 90 of about 23,102 (261)
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 +3 more
wiley +1 more source
Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
Molecules, 2023 Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties.
openaire +4 more sources
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
Efek Antimikroba Extra Virgin Olive Oil, Extra Light Olive Oil, dan Olive Pomace Oil Terhadap Escherichia Coli [PDF]
Penelitian ini bertujuan untuk mengevaluasi efek antimikroba dari tiga jenis minyak zaitun—extra virgin olive oil, extra light olive oil, dan olive pomace oil—terhadap pertumbuhan bakteri Escherichia coli.
Aristi, Sazkia Ramadhani
core +2 more sources
Argentinian consumers' extra virgin olive oil preference [PDF]
, 2018 Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture.
Álvarez-Ortí, M. +6 more
core +2 more sources
Journal of Chemistry, 2016 Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within ...
Claudia Guillaume, Leandro Ravetti
doaj +1 more source
Grasas y Aceites, 1994 The main conclusions of the FLAIR project can be summarized as follows: 1. The sensory wheel set up by the FLAIR team is proposed as a European standard to evaluate the sensory profile of extra virgin olive oil. 2.
Claudio Peri, Cristina Rastelli
doaj +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
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 +2 more
openaire +2 more sources
Antioxidant activities of Turkish extra virgin olive oils [PDF]
, 2022 Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without the use of solvents or refining methods. These olive oils are known for their composition in phenolic compounds that have antioxidant properties.
Anar, Okan
core