Results 111 to 120 of about 68,891 (158)
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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
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Olives and Olive Oil in the Prevention of Osteoporosis
2010Publisher Summary Increasing life expectancy is matched by an increase in the prevalence of a number of age-related chronic diseases, including osteoporosis and its associated complications. To prevent this disease, nutritional strategies for optimizing bone health are now being considered, since a dietary approach is more popular amongst ...
Coxam, Véronique +2 more
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Fluorescence of Vegetable Oils: Olive Oils
Journal of Agricultural and Food Chemistry, 2005Fluorescence spectra of undiluted extra virgin olive oil obtained with the traditional setup (right-angle fluorescence) show considerable artifacts and deformations due to self-absorption phenomena, even when the spectra are corrected for inner filter effects. On the other side, front-face fluorescence spectra are much less affected by self-absorption.
ZANDOMENEGHI, MAURIZIO +2 more
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Acephate and buprofezin residues in olives and olive oil
Food Additives and Contaminants, 2000Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives.
Cabras P +5 more
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2010
Publisher Summary Humans have significant exposures to plasticizers, as these substances are ubiquitously present in flexible plastics. Polyvinyl chloride (PVC) is one of the most versatile plastics because of its blending ability with a variety of additives such as plasticizers and stabilizers to produce a wide range of products including packaging ...
DI BELLA, GIUSEPPA +4 more
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Publisher Summary Humans have significant exposures to plasticizers, as these substances are ubiquitously present in flexible plastics. Polyvinyl chloride (PVC) is one of the most versatile plastics because of its blending ability with a variety of additives such as plasticizers and stabilizers to produce a wide range of products including packaging ...
DI BELLA, GIUSEPPA +4 more
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Virgin Olive Oil as Frying Oil
Comprehensive Reviews in Food Science and Food Safety, 2017Abstract Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the ...
Antonia, Chiou, Nick, Kalogeropoulos
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1988
Publisher Summary This chapter discusses about olive oil, which is the oil extracted from the fruit of the olive tree. Most of the world supply of olive oil originates from the Mediterranean countries. Olive oil of good quality is characterized by a fragrant and delicate flavor, which is appreciated by the international gourmet and cherished by the ...
A, Kiritsakis, P, Markakis
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Publisher Summary This chapter discusses about olive oil, which is the oil extracted from the fruit of the olive tree. Most of the world supply of olive oil originates from the Mediterranean countries. Olive oil of good quality is characterized by a fragrant and delicate flavor, which is appreciated by the international gourmet and cherished by the ...
A, Kiritsakis, P, Markakis
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Olive oil and olive pomace oil refining
2022In this article, refining of olive oil and olive-pomace oil is briefly reviewed. The aspects considered include objectives of the main steps in relation to quality standards and deodorization with nitrogen as a recent technical development.
Ruiz Méndez, Mª Victoria +1 more
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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
Olive Oil and Movement, Moving Olive Oil
2022This paper addresses several themes in the movement of olive oil. Although it is not often discussed in medico-scientific terms like “peristalsis”, olive oil was and is consumed as a morning shot in many parts of the Mediterranean, to encourage swift and efficient digestive trajectories through the body.
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