Results 11 to 20 of about 346,819 (263)

Stability of avocado oil during heating: comparative study to olive oil [PDF]

Food Chemistry, 2012
The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Barriuso, B. (Blanca), Berasategui, I. (Izaskun)   +3 more
core   +3 more sources

Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

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
doaj   +1 more source

Recovery and characterisation of DNA from virgin olive oil [PDF]

, 2002
The characterisation of the genetic identity of DNA recoverable from olive oil could facilitate the assessment of its place of origin and conformity to type thanks to the particular regional spread of olive cultivars and to their different contributions ...
Muzzalupo, PhD Innocenzo, Perri, Dr Enzo
core   +1 more source

Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

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, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto   +6 more
doaj   +1 more source

Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method [PDF]

, 2019
The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil.
Fernández Recamales, Ángeles, González Domínguez, Raúl, Morales Millán, María Teresa, Sayago Gómez, Ana   +3 more
core   +1 more source

Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments

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
doaj   +1 more source

Detection of virgin olive oil adulteration using low field unilateral NMR [PDF]

, 2014
The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration
Alonso-Salces, Altun, Aparicio, Capote, Eidmann, Ellis, Flores, Frankel, Hurlimann, Marcone, Martin Bencsik, Michael Newton, Pena, Poulli, Rata, Robert Morris, Smejkalova, Venkataramanan, Zheng Xu, Zou   +19 more
core   +2 more sources

Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production

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
doaj   +1 more source

The water footprint of olives and olive oil in Spain [PDF]

, 2009
This paper evaluates the water footprint of Spanish olives and olive oil over the period 1997-2008. In particular, it analyses the three colour components of the water footprint: green (rainwater stored in the soil), blue (surface and groundwater) and ...
Aldaya, Maite M., Chico Zamanillo, Daniel, Garrido Colmenero, Alberto, Llamas Madurga, Manuel Ramón, Salmoral Portillo, Gloria   +4 more
core   +5 more sources

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, Athar Hamade, Rabih Ayoub, Faten Dandachi, Lamis Chalak   +4 more
doaj   +1 more source