Results 1 to 10 of about 84,085 (221)

ON THE OXIDATION OF OLIVE OIL. [PDF]

Journal of the American Chemical Society, 1908
n ...
Augustus H. Gill
openalex   +4 more sources

Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

Plants, 2023
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty
Milad El Riachy, Peter Moubarak, Ghenwa Al Hawi, Myriam Geha, Walid Mushantaf, Nathalie Estephan, Wadih Skaff   +6 more
doaj   +1 more source

Health Benefits of Olive Oil and Olive Extracts

EDIS, 2016
Olive oil is known for its health benefits. There are three common types of olive oil, namely virgin olive oil, refined olive oil, and olive pomace oil.
Wendy J. Dahl, Michael A. Tandlich, Julie England   +2 more
doaj   +5 more sources

Legal blends between olive oil and other vegetable oils: Quantification of olive oil and identification of “virgin olive oils”, “refined olive oils” and “olive pomace oils”

Talanta Open, 2021
The development of a standardized method for quantification of olive oil in legal blends with other vegetable oils is required for the marketing of these products according to the European Legislation and, therefore, to protect the consumer.In this paper triacylglycerols, fatty acids, waxes, squalene and the total esterified sterols were analysed and ...
Presti, Giovanni, Giuliano, Salvatore, Gulotta, Eleonora, Monfreda, Maria   +3 more
openaire   +3 more sources

Edible Olive Oil Trade Promotion Organization—Analysis on the International Olive Council

Liang you shipin ke-ji, 2021
International Agreement on Olive Oil and Table Olives is an international commodity agreement,driven by the United Nations and signed between major olive oil producers and consumers.
CHENG Zhao-hua, YANG Jun, WANG Xiao-qin, FANG En-hua   +3 more
doaj   +1 more source

OLIVE OILS AND OLIVE OIL SUBSTITUTES. [PDF]

Journal of the American Chemical Society, 1903
n ...
Tolman, L. M., Munson, L. S.
openaire   +3 more sources

Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS

Foods, 2022
Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili olive
Tilen Zamljen, Ana Slatnar, Metka Hudina, Robert Veberic, Aljaž Medic   +4 more
doaj   +1 more source

Rapid Identification of Extra Virgin Olive Oil by Spectrometry

Shipin gongye ke-ji, 2023
In this paper, the spectral characteristics of extra virgin olive oil mixed with different proportions of olive oil (refined olive oil), rapeseed oil, corn oil and soybean oil were investigated.
Cong TANG, Shijun SHAO, Yujie WEN, Qing LIANG, Shuqing DONG   +4 more
doaj   +1 more source

Comparative Advantage of Turkish Olive Oil in Global Markets: An Empirical Analysis

Turkish Journal of Agriculture: Food Science and Technology, 2021
Purpose: This study aims to reveal the comparative advantage of the selected countries in olive oil industry. These selected countries are the main olive oil producers and mainly located in Mediterranean Seacoast.
Abdulmusa Sönmüş, Mehmet Hanifi Aslan
doaj   +1 more source

Melting of olive oil in immiscible surroundings: experiments and theory [PDF]

J. Fluid Mech. 998 (2024) A18, 2023
We report on the melting dynamics of frozen olive oil in quiescent water for Rayleigh numbers up to $10^9$. The density difference results in an upward buoyancy-driven flow of liquid oil forming a thin film around the frozen oil. We experimentally investigate flat, cylindrical, and spherical shapes and we derive theoretical expressions for the local ...
arxiv   +1 more source