Results 181 to 190 of about 62,842 (235)

Utilizing Sensory and Visual Data in the Value Estimation of Extra Virgin Olive Oil. [PDF]

Foods
Suurmets S, Clement J, Piras S, Barlagne C, Tura M, Mokhtari N, Thabet C.   +6 more
europepmc   +1 more source

The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium. [PDF]

Molecules
Koprivnjak O, Majetić Germek V, Žurga P, Brkić Bubola K.   +3 more
europepmc   +1 more source

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Virgin olive oil metabolomics: A review

Journal of Chromatography B, 2020
Metabolomics involvement in the study of foods is steadily growing. Such a rise is a consequence of the increasing demand in the food sector to address challenges regarding the issues of food safety, quality, and authenticity in a more comprehensive way.
Artemis, Lioupi, Nikolaos, Nenadis, Georgios, Theodoridis   +2 more
openaire   +2 more sources

Virgin Olive Oil as Frying Oil

Comprehensive Reviews in Food Science and Food Safety, 2017
Abstract 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
openaire   +2 more sources

Oxidative stability of virgin olive oils

Journal of the American Oil Chemists' Society, 2001
AbstractAn investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K232′ and K270 values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at ...
CINQUANTA, Luciano, Esti M, Di Matteo M.
openaire   +3 more sources

Virgin olive oil yeasts: A review

Food Microbiology, 2018
This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which ...
Ciafardini, Gino, Zullo, Biagi Angelo
openaire   +3 more sources

Optimisation of extra virgin olive oil quality

Journal of the Science of Food and Agriculture, 1998
This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to different regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total polyphenols, (r=0·88), a chemical variable easy to ...
MONTELEONE, ERMINIO, G. Caporale, A. Carlucci, E. Pagliarini   +3 more
openaire   +3 more sources

Antioxidant Activity of Methyl Caffeate‐Enriched Olive Oils: From Extra Virgin Olive Oil to Extra Virgin Olive Oil‐Based Microemulsions

European Journal of Lipid Science and Technology, 2022
AbstractOxidative rancidity isthe main cause of extra virgin olive oil's (EVOO) quality deterioration. Here, methyl caffeate (CAME) is examined for possibly enhancing EVOO antioxidant activity. To improve CAME's solubility and efficacy, an EVOO‐based water in oil microemulsion is used. The oxidative stability of EVOO is monitored.
Eleni Galani, Maria D. Chatzidaki, Demosthenes Fokas, Aristotelis Xenakis, Ioannis G. Roussis   +4 more
openaire   +2 more sources

Analysis of extra virgin olive oils from stoned olives

Journal of the Science of Food and Agriculture, 2004
AbstractThis paper focuses on comparing the main chemical characteristics of 16 fresh commercial samples of extra virgin olive oil obtained from four harvest years (1999–2002) and derived from both stoned and whole fruits. The qualitative and quantitative contents of minor polar compounds (MPCs) together with other reference analytical parameters ...
MULINACCI, NADIA, C. GIACCHERINI, INNOCENTI, MARZIA, ROMANI, ANNALISA, VINCIERI, FRANCO FRANCESCO, F. MAROTTA, A. MATTEI   +6 more
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Cold pressed virgin olive oils

2020
Technological parameters of the olive fruit extraction process, thermal conditions among them, affect virgin olive oil (VOO) quality. European Union (EU) legislation (EC Reg. 29/2012) covers cold technology application to VOO production. Two options are possible, “first cold pressing” and “cold extraction, " both taking place 27°C.
Tsimidou M.Z., Mastralexi A., Özdikicierler O.   +2 more
openaire   +1 more source