Results 211 to 220 of about 65,663 (257)
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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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Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences
Critical Reviews in Food Science and Nutrition, 2011The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible.
GIULIANI, ANGELA ALESSIA +2 more
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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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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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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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2015
Among vegetable oils, olive oil and in particular extra-virgin olive oil has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Olive oil has always been used over the centuries for its preventive and therapeutic properties, as well as precious and valuable dietary added fat.
Calabriso N +3 more
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Among vegetable oils, olive oil and in particular extra-virgin olive oil has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Olive oil has always been used over the centuries for its preventive and therapeutic properties, as well as precious and valuable dietary added fat.
Calabriso N +3 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
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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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Neurology, 2011
Hundreds of studies on the potentially beneficial effects of the Mediterranean-type diet have focused on vascular disease, several forms of cancer, and overall mortality. Although the Mediterranean-type diet shares many features with many other healthy dietary patterns, it is distinct in its high fat content, mainly from olive oil.1 This feature may ...
Nikolaos Scarmeas, L. Dauchet
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Hundreds of studies on the potentially beneficial effects of the Mediterranean-type diet have focused on vascular disease, several forms of cancer, and overall mortality. Although the Mediterranean-type diet shares many features with many other healthy dietary patterns, it is distinct in its high fat content, mainly from olive oil.1 This feature may ...
Nikolaos Scarmeas, L. Dauchet
openaire +1 more source