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Mineral Paraffins in Olives and Olive Oils
2010Publisher Summary The term “mineral paraffins” is usually used to indicate a complex mixture of branched and cyclic aliphatic hydrocarbons (in the range of C15–C45), whose presence in foods reveals a contamination with mineral oil. Foods may be contaminated with food-grade “white oils” (from release agents, lubricating oils, and food contact ...
MORET, Sabrina +2 more
openaire +2 more sources
2016
Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Amélia Martins Delgado +2 more
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Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Amélia Martins Delgado +2 more
openaire +1 more source
JAMA: The Journal of the American Medical Association, 1980
M A, Shampo, R A, Kyle
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M A, Shampo, R A, Kyle
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