Results 21 to 30 of about 29,347 (226)
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
Grasas y Aceites, 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.
R. Aparicio-Ruiz +5 more
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A study of the differences between trade standards inside and outside Europe
Grasas y Aceites, 2017 The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically define the different categories
D. L. García-González +5 more
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Synergistic inhibition of α-glucosidase and α-amylase by phenolic compounds isolated from olive oil by-products. [PDF]
J Sci Food AgricAbstract BACKGROUND The inhibition of carbohydrate‐digesting enzymes, α‐glucosidase and α‐amylase, is a key strategy in managing postprandial hyperglycemia in type 2 diabetes. Natural phenolic compounds isolated from olive mill by‐product (alperujo), such as hydroxytyrosol (HT) and trans‐p‐coumaroyl secologanoside (comselogoside, COM), have shown ...
Rubio-Senent F +4 more
europepmc +2 more sources
Grasas y Aceites, 1996 Conventional and high oleic sunflower oils were used to study the influence of dimethylpolysiloxane (DMPS) addition (2 mg/Kg) on discontinuous and simulated continuous laboratory frying.
N. Jorge +4 more
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Grasas y Aceites, 1996 Experiments were carried out in the absence of food to define the influence of significant variables of the frying process, i.e. oil unsaturation, temperature, surface-to-oil volume ratio, type of heating and dimethylpolysiloxane (DMPS) addition ...
N. Jorge +4 more
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Grasas y Aceites, 1996 Storage studies were carried out to define the behaviour of both conventional and high oleic sunflower oils in the industrial preparation of crisps and prefried french fries. Samples of crisps and prefried french fries were stored during 6 and 21 months,
M. Martín-Polvillo +4 more
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Estado del arte del gusto graso
Perspectivas en Nutrición Humana, 2020 Antecedentes: existe evidencia científica sobre la detección y reconocimiento del sabor a grasa en las papilas gustativas, y sobre la relación entre las propiedades sensoriales de los lípidos en los alimentos, la nutrición y la salud pública.
Norma Constanza López Ortiz
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Virgin olive oil quality: Some new criteria for its evaluation
Grasas y Aceites, 1993 The present study consists in the evaluation of twenty five parameters for determining the influence of continuous system of pastes centrifugation, discontinuous press system and partial extraction system on obtaining of virgin olive oil, and their ...
F. Hidalgo Casado +13 more
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Memoria 2005: Instituto de la Grasa
, 2006 140 p ...
CSIC - Instituto de la Grasa (IG)
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Grasas y Aceites, 1996 Some analytical methods for the determination of olive oil characteristics included in the European Union and International Olive Oil Council regulations lack precision data.
A. Cert +3 more
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