Results 201 to 210 of about 664,952 (247)

Proteins in Olive Fruit and Oil

Critical Reviews in Food Science and Nutrition, 2013
This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found.
Cristina, Montealegre, Clara, Esteve, Maria Concepción, García, Carmen, García-Ruiz, Maria Luisa, Marina   +4 more
openaire   +2 more sources

Olive Fruit and Olive Oil

2019
Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017 ...
Seçmeler, Özge, Galanakis, Charis M.
openaire   +2 more sources

Ethanol in Olive Fruit. Changes during Ripening

Journal of Agricultural and Food Chemistry, 2015
Ethanol is one of the precursors of ethyl esters, the virgin olive oil quality parameter for the "extra" category recently adopted by the European Union and International Olive Oil Council. Although ethyl ester content has great importance for virgin olive oil classification, the origin of ethanol is not clear.
Gabriel Beltran, Araceli Sánchez-Ortiz
exaly   +3 more sources

CELL DIVISION AND EXPANSION IN THE OLIVE FRUIT

Acta Horticulturae, 2004
We studied the cellular processes involved in mesocarp formation and the expansion patterns for mesocarp and endocarp tissues in fruits of eight olive (Olea europaea L.) cultivars with a wide range of fruit size: ‘Arbequina’, ‘Frantoio’, ‘Gordal Sevillano’, ‘Hojiblanca’, ‘Leccino’, ‘Lechin de Sevilla’, ‘Manzanilla’ and ‘Picual’.
Rapoport H. F, Manrique T, GUCCI, RICCARDO   +2 more
openaire   +3 more sources

Olive orchard amended with olive mill wastewater: Effects on olive fruit and olive oil quality

Journal of Hazardous Materials, 2009
The aim of this work was to study the effects of agronomic application of olive mill wastewater (OMW) in a field of olive trees on olive fruit and olive oil quality. Agronomic application of OMW increased significantly the fungal:bacteria ratio, whereas the root colonisation and the photosynthetic rates decreased significantly.
B, Mechri, M, Issaoui, A, Echbili, H, Chehab, F B, Mariem, M, Braham, M, Hammami   +6 more
openaire   +2 more sources

Bioactive Derivatives of Oleuropein from Olive Fruits

Journal of Agricultural and Food Chemistry, 1999
New bioactive epimeric derivatives of oleuropein have been detected in olive fruits and structurally characterized by (1)H and (13)C NMR. These hydrolytic metabolites, obtained by enzymatic catalysis, can be molecular microcomponents, present in Mediterranean food, table olives, and olive oil, responsible for complex sensorial attributes and for ...
BIANCO AD, MUZZALUPO I, PIPERNO, Anna, ROMEO, Giovanni, UCCELLA N.   +4 more
openaire   +4 more sources

Olive fruit harvesting.

2008
AbstractThis chapter outlines the various methods used in the harvesting of olive fruits, from the simple and traditional to the modern and sophisticated: hand harvesting, hand harvesting with abscission chemicals, pneumatic beating poles, use of plastic nets and canvases.
openaire   +1 more source

Pentacyclic Triterpenoids from Olive Fruit and Leaf

Journal of Agricultural and Food Chemistry, 2010
This work establishes a new procedure for the extraction and analysis of pentacyclic triterpenes, with which fruits and leaves from three Spanish olive cultivars ("Picual", "Hojiblanca", and "Arbequina") has been studied. The leaf contains important amounts of oleanolic acid (3.0-3.5% DW), followed by significant concentrations of maslinic acid and ...
Guinda Garín, M. Ángeles, Rada, Mirella, Delgado Hervás, Teresa, Gutiérrez-Adánez, Pilar, Castellano, José María   +4 more
openaire   +3 more sources

Larger olive fruit size reduces the efficiency of Psyttalia concolor, as a parasitoid of the olive fruit fly

Biological Control, 2009
The larval parasitoid, Psyttalia concolor (Szepligeti), has been released for biological control of the olive fruit fly, Bactrocera oleae (Rossi), in California. The effect of olive (Olea europaea L.) fruit size on parasitism efficiency was quantified within one cultivar (Sevillano) and across four different sized cultivars (in order of decreasing size:
Xin-Geng Wang, Marshall W. Johnson, Kent M. Daane, Victoria Y. Yokoyama   +3 more
openaire   +1 more source

Demethyloleuropein and β‐glucosidase activity in olive fruits

Biotechnology Journal, 2007
AbstractDemethyloleuropein plays a major role in the defense mechanism of olive fruits. To understand how this molecule is metabolized during different stages of maturation of olive fruits, a biomolecular approach to identify the demethyloleuropein chemistry was employed.
Ganapathy, Sivakumar, Caterina, Briccoli Bati, Nicola, Uccella   +2 more
openaire   +2 more sources