Results 111 to 120 of about 346,819 (263)
Evaluation of antioxidant and antifungal activities of a mixture of olive oil and pine resin [PDF]
Arquivo Brasileiro de Medicina Veterinária e ZootecniaIn Algeria, a traditional remedy consisting of a mixture of olive oil and pine resin is widely used to treat respiratory ailments. Although the beneficial properties of olive oil are well-established, there is a notable lack of scientific research ...
M. Amimour +6 more
doaj +1 more source
Portuguese olive oil and the price of regional products: does designation of origin really matter? [PDF]
Resources (tangible and intangible) can be mobilised to increase region’s reputation and confer a competitive advantage to certain products with origin in that region.
José Cadima Ribeiro +1 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Supply Chain Analysis of Olive Oil in Germany [PDF]
Olive oil is a typical product of the Mediterranean basin, where almost all of the world production takes place. Due to campaigns for a healthier way of living, consumption of olive oil has also increased in non Mediterranean countries in recent years ...
Flatau, Janine +3 more
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Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Évaluation de la qualité de l’huile de pulpe d’olive vierge de la variété Picholine marocaine
Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2017 This work examines the effect of olives pitting on virgin olive oil quality. It compares physicochemical and gustative quality of oils obtained from whole olives and pitted ones.
M. OUEDRHIRI +3 more
doaj
The impact of the government policies and incentives to promote the export of agricultural products in Tunisia: case of olive oil [PDF]
The agricultural sector is very important for the Tunisian economy as it absorbs 10% of the total investment, generates 12% of the Gross Domestic Product (2002-2006) and employs 16% of the total labor force while the agro food exports represent 10% of ...
Chymis, Athanasios G., Larbi, Walid
core +1 more source
Food Biomacromolecules, EarlyView.DHA and flaxseed oil reduce tumor sizes, superoxide dismutase activity, malondialdehyde level and increase white blood cells, platelets, serum protein level, glutathione peroxidase, nitric oxide, catalase activities in DMBA‐induced breast cancer in Wistar rats compared to the negative control.
Julia Ndifor Mebami +5 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Typical Products and Marketing Strategies for Sicilian Olive Oils [PDF]
The research analyses the Sicilian Protected Designation of Origin (PDO) olive oils chain in the contest of Sicilian rural development and as an instrument aimed to add value to agricultural production.
Corsi, Stefano +2 more
core +1 more source