Results 21 to 30 of about 84,184 (319)
Olive oil: a review on the identity and quality of olive oils produced in Brazil [PDF]
Revista Brasileira de Fruticultura, 2021 Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product.
Paula Freitas Filoda +3 more
openaire +4 more sources
Olive Oil and the Hallmarks of Aging [PDF]
Molecules, 2016 Aging is a multifactorial and tissue-specific process involving diverse alterations regarded as the “hallmarks of aging”, which include genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion and altered intracellular ...
Lucía Fernández del Río +3 more
openaire +8 more sources
Eurasian Journal of Science and Engineering, 2022 Olea europaea Linn. (Olive; Oleaceae) commonly known as Zaytoon in the Mediterranean region. Olive oil and fruits are an important component of the Mediterranean diet as cooking oil and as a salad.
Javed Ahamad +4 more
doaj +1 more source
Dataset of Fluorescence Spectra and Chemical Parameters of Olive Oils [PDF]
arXiv, 2023 This dataset encompasses fluorescence spectra and chemical parameters of 24 olive oil samples from the 2019-2020 harvest provided by the producer Conde de Benalua, Granada, Spain. The oils are characterized by different qualities: 10 extra virgin olive oil (EVOO), 8 virgin olive oil (VOO), and 6 lampante olive oil (LOO) samples.
arxiv
Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques [PDF]
arXiv, 2021 Extra virgin olive oil (EVOO) is the highest quality of olive oil and is characterized by highly beneficial nutritional properties. The large increase in both consumption and fraud, for example through adulteration, creates new challenges and an increasing demand for developing new quality assessment methodologies that are easier and cheaper to perform.
arxiv
Definition, Mission and Standards of International Olive Council
Liang you shipin ke-ji, 2022 The International Olive Council (IOC) is an international intergovernmental organization dedicated to olive oil and table olives, aiming at modernizing olive production, coordinating olive policies, improving the regulation of international trade ...
GHEDIRA Abdellatif
doaj +1 more source
Physico-chemical properties extraction from the fluorescence spectrum with 1D-convolutional neural networks: application to olive oil [PDF]
arXiv, 2022 The olive oil sector produces a substantial impact in the Mediterranean's economy and lifestyle. Many studies exist which try to optimize the different steps in the olive oil's production process. One of the main challenges for olive oil producers is the ability to asses and control the quality during the production cycle.
arxiv
Oxidative stability of olive oil enriched with oleaster leaves under accelerated storage conditions
Journal of Applied Botany and Food Quality, 2020 Olive oil is rich in natural antioxidants that conserve its quality under storage conditions. However, there is a growing need to improve the quality of olive oil under storage conditions using phenol-enriched olive oil.
Amina Ayadi +3 more
doaj +1 more source
The Olive Oil Market in the Mediterranean: What are Marketing Strategies for Algeria?
Contemporary Agriculture, 2022 This article presents trends in olive oil consumption in the Mediterranean countries. The objective is to observe changes in the production and consumption of olive oil around the world, with a focus on a few Mediterranean countries, particularly Algeria.
Chikhi Kamel +1 more
doaj +1 more source
Lattice-Boltzmann Model of Amphiphilic Systems [PDF]
Europhysics Letters 42 (4) 419--424 (1998), 1998 A lattice-Boltzmann model for the study of the dynamics of oil-water-surfactant mixtures is constructed. The model, which is based on a Ginzburg-Landau theory of amphiphilic systems with a single, scalar order parameter, is then used to calculate the spectrum of undulation modes of an oil-water interface and the spontaneous emulsification of oil and ...
arxiv +1 more source