Results 11 to 20 of about 1,371,945 (298)

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences. The composition of 4-desmethyl- and 4-monomethylsterols was similar in both oils, but 4,4'-dimethylsterols composition differed.
García-González, Diego L., Diego L. García-González, Infante-Domínguez, Carmen, Carmen Infante-Domínguez, Aparicio López, Ramón, Ramón Aparicio   +5 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

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

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 ...
Llamas Madurga, Manuel Ramón, Salmoral Portillo, Gloria, Chico, Daniel, Salmoral, G., Garrido Colmenero, Alberto, Chico Zamanillo, Daniel, Aldaya, M. M., Llamas, R., Aldaya, Maite M., Chico, D., Garrido, A., Llamas Madurga, Ramón, Llamas, Ramón   +12 more
core   +1 more source

Factors affecting competition in olive oil exports: Panel data analysis of selected countries. Case study

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, Cemil Erarslan, Sedanur Demir   +2 more
doaj   +1 more source

Bioremediation and biovalorisation of olive-mill wastes [PDF]

, 2009
Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin.
Ramos-Cormenzana, A., Russell, N.J., Morillo Perez, J.A., Antizar-Ladislao, B., Monteoliva-Sanchez, M.   +4 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

Biosensor immunoassay for traces of hazelnut protein in olive oil [PDF]

, 2009
The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins.
Nathalie G. E. Smits, Willem Haasnoot, Haasnoot, W., Maria G. E. G. Bremer, Smits, N.G.E., Bremer, M.G.E.G.   +5 more
core   +1 more source

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

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, Vilma XHAKOLLARI, Marija CERJAK, Karolina BRKIĆ BUBOLA, Ana ČEHIĆ   +4 more
doaj   +1 more source