Results 121 to 130 of about 62,842 (235)
Grasas y Aceites, 2014 Although Extremadura is an important producing region of Spanish virgin olive oils, it has not been always known for the high quality of its oils. However, implementation of continuous extraction systems in most of its olive mills has shown a general ...
A. Montaño +4 more
doaj +1 more source
Sensory Analysis of Virgin Olive Oils [PDF]
, 2012 Most of the sensory evaluation carried out by a trained panel involves measurement in two main areas, difference testing and descriptive analysis. Sensory difference tests are procedures used to determine whether judges can distinguish between two similar stimuli. In terms of food, the two stimuli are two very similar food samples.
Muzzalupo, Innocenzo +2 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti +4 more
wiley +1 more source
Consumer preferences for country-of-origin and health claim labelling of extra-virgin olive-oil [PDF]
Although several studies have investigated consumer preferences for olive oil country-of-origin labelling (COOL), very little is known on consumers’ preferences for new health claims (EC Reg. n. 1924/2006).
Finardi, Corrado +3 more
core +1 more source
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 +3 more
openaire +4 more sources
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
Effect of Virgin Olive Oil on the lipid profile of Hyperlipidemic induced Rats
مجلة جامعة الزيتونة, 2021 High olive oil content is associated with a significant reduction in incidence of heart diseases in comparison with normal fat diet. The aim of this study is to observe the effect of Virgin Olive Oil (VOO), low dose of virgin olive oil (LVOO)or high dose
A Aghwider +5 more
doaj
Thermal Effusivity And Refractive Index Of Oil-Alcohol Mixtures [PDF]
, 2009 The open photoacoustic cell technique has been used for thermal effusivity measurements on pure liquids and liquid mixtures. The thermal effusivity was determined from the captured photoacoustic signal amplitude as a function of modulated frequency.
Mohamad Al-Asfoor, Firas Kamel
core
Typical Products and Marketing Strategies for Sicilian Olive Oils [PDF]
The research analyses the Sicilian Protected Designation of Origin (PDO) olive oils chain in the contest of Sicilian rural development and as an instrument aimed to add value to agricultural production.
Corsi, Stefano +2 more
core +1 more source
Olive Oil: ¿Virgin or refined? and ¿Pomace-olive oil?
, 2020 International Meeting on Fats and Oils (2020)
openaire +1 more source