Results 111 to 120 of about 1,394,291 (230)

Effect of olive oil with different purity grades on Yarrowia lipolytica lipase production

Biological Journal of Microorganism, 2015
 Introduction: Lipases are a class of hydrolases which catalyze the hydrolysis of triglycerides to glycerol and free fatty acids. Lipases have become an integral part of the modern food, detergents, cosmetics and pharmaceutical industries.
Farshad Darvishi, Barumand Hosseini
doaj  

Sensory Analysis of Virgin Olive Oil

, 2012
Virgin olive oil (VOO) is the supernatant of the fresh juice obtained from olives by crushing, pressure and centrifugation, without additional refining. Its flavour is characteristic and is markedly different from those of other edible fats and oils. The combined effect of odour (directly via the nose or indirectly through a retronasal path, via the ...
BENDINI, ALESSANDRA, VALLI, ENRICO, BARBIERI, SARA, GALLINA TOSCHI, TULLIA   +3 more
openaire   +3 more sources

An investigation into the bioremediation of black olive brine wastewater [PDF]

, 2005
In South Africa, the table olive industry is burgeoning and as a consequence, the large volume of fermentation wastewaters that are generated have created environmental concerns, as these wastewaters have the potential to pollute rivers and ground waters.
Werner, Craig Michael
core   +1 more source

Total and different types of olive oil consumption, gut microbiota, and cognitive function changes in older adults

Microbiome
Background Over the past decade, emerging evidence has shed light on the role of the gut microbiota in the interface between diet and brain health. Olive oil, particularly virgin olive oil, a key component and major fat source in the Mediterranean diet ...
Jiaqi Ni, Stephanie K. Nishi, Nancy Babio, Clara Belzer, Jesús Vioque, Dolores Corella, Javier Hernando-Redondo, Josep Vidal, Isabel Moreno-Indias, Laura Compañ-Gabucio, Oscar Coltell, Montse Fitó, Estefanía Toledo, Dong D. Wang, Francisco J. Tinahones, Jordi Salas-Salvadó   +15 more
doaj   +1 more source

The Malaxation Process: Influence on Olive Oil Quality and the Effect of the Control of Oxygen Concentration in Virgin Olive Oil

, 2010
Olive oil was discovered by early man, as he accidentally crushed fallen olive seeds and noticed that the segregated oil moistened. Since ca. 5000 BC, people have collected and squeezed olives in stone mortars, but the Romans expedited the crushing ...
LEONE, ALESSANDRO, PAICE A. G., TAMBORRINO A, CLODOVEO M. L, AMIRANTE P   +4 more
core  

Trade and Competitiveness of the Mediterranean Countries on the Olive Oil Market [PDF]

In the context of the establishment of a Mediterranean Free Trade Area, the paper analyses the structure and competitiveness of the Mediterranean basin countries in the olive oil trade and gives a preliminary explanation of the likely impact of the next ...
Sassi, Maria, Carri, Carlo Bernini
core  

First Report on the Physicochemical and Sensory Characterization of Leucocarpa Olive Oil in Tunisia: A Comparative Study with Chemlali and Arbosana Olive Oils.

African and Mediterranean Agricultural Journal - Al Awamia
The conservation of rare olive cultivars is crucial for safeguarding agrobiodiversity and promoting the diversification of olive oil production. Leucocarpa, a white-fruited cultivar recently identified in Tunisia, remains poorly characterized despite its
Fares Zemmeli, Kaouther Ben Hassine, Noemen Daoudi, Sondes Jebri, Nouha Neili, Hechmi Chehab   +5 more
doaj   +1 more source

Squalene content of the major varieties used in the production of the PDO “Sardegna” virgin olive oil

, 2016
Squalene (6,10,15,19,23‐hexamethyl‐2,6,10,34 14,18,22‐tetracosahexaene), a metabolic precursor of sterols, is a functional lipid of high importance for food, pharmaceutical and cosmeceutical sector. The main health benefits attributed to this hydrocarbon
SANTONA, Mario, Aspasia Mastralexi, DETTORI, Sandro, Manon Catherin, DEIANA, Pierfrancesco, Eleni Naziri, Maria Z. Tsimidou   +6 more
core  

Human Metabolism Of Polyphenols From Extra Virgin Olive Oil

, 2015
It is well established that food is not considered to be mere nutritional components for maintaining human life. There are a broad number of studies reporting that many foods may provide a health benefit beyond basic nutrition. Within this context, extra
Junior J.V.M., Contesini F.J., Teixeira C.B., de Castro R.J.S.   +3 more
core  

Evolution of phenolic compounds virgin olive oil during storage

, 1997
Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high ...
Cinquanta L, Esti M, LaNotte E
core   +1 more source