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Sustainability of the Olive Oil System [PDF]
Foods, 2021 Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity [...]
Cristina Alamprese +2 more
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Grasas y Aceites, 2010 In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte and Çilli) and nine samples from foreign olive cultivars (Picholine, Arbequnia, Hojiblanca ...
Harun Dıraman
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Olive oil by-product as functional ingredient in bakery products [PDF]
Food Research International, 131, 108940 (2020), 2020 By-products represent a major disposal problem for the food industry, but they are also promising sources of bioactive compounds. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food.
arxiv +1 more source
Antioxidants, 2022 Extra virgin olive oil (EVOO) is the typical source of fats in the Mediterranean diet [...]
openaire +4 more sources
Grasas y Aceites, 2016 There are several methods to prepare table olives, and each of the steps and conditions during this processing can affect the composition and nutritional value of the product.
B. Lanza, M. G. Di Serio, L. Di Giacinto
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Agricultural Economics (AGRICECON), 2021 Recently, the growing interest in healthy and organic nutrition has led to an increase in both the consumption and production of olive oil. The fact that olive and olive oil production is mostly concentrated in the countries with a coastline on the ...
Ferhat Pehlivanoğlu +2 more
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Grasas y Aceites, 2014 In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics.
M. G. Di Serio +6 more
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Achieving economic sustainability by eco-labelling: Case study of Croatian olive oil and foreign consumers [PDF]
Journal of Central European Agriculture, 2022 Economic sustainability is often the first to be achieved in small-scale production such as olive growing and olive oil production in Croatia. Tourists occupy an important market for Croatian olive oil in terms of olive oil sales at destinations.
MILAN OPLANIĆ +4 more
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Journal of Agricultural Engineering, 2015 Nowadays the avocado fruit (Persea americana Mill.) is widely regarded as an important fruit for its nutritional values, as it is rich in vital human nutrients.
Giacomo Costagli, Matteo Betti
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Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties Growing in Lebanon
Frontiers in Nutrition, 2019 Olive growing in Lebanon plays an important role at both a social and economic level. Nevertheless, the quality of olive oil produced in the country is rarely addressed.
Milad El Riachy +4 more
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