Results 11 to 20 of about 1,394,291 (230)
Stabilization of Extra-Virgin Olive Oil
, 2016 The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts.
GUERRINI, LORENZO, PARENTI, ALESSANDRO
openaire +5 more sources
, 2018 Olive oil has been recognized for centuries for its nutritional and healthy properties. Its beneficial effects on cardiovascular risk are based on improvements in lipid profiles, inflammation, endothelial function, blood pressure, insulin resistance, or ...
Almudena Sánchez-Villegas +1 more
openaire +2 more sources
Virgin olive oil and nutrition [PDF]
Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 2014 Numerous medical studies (a study in seven countries, Monika study, Dart studies, etc. ) have shown that olive oil is one of the most important ingredient of "Mediterranean diet" associated with a reduction in cardiovascular disease and certain types of cancerous diseases.
Šarolić, Mladenka +3 more
core +4 more sources
Extra virgin olive oil packaging
, 2014 The packaging process is described as a sequence of operations from the purchase order to shipment of the product to the customer. The characteristics and performance of glass, metal and plastic containers in the packaging of extra-virgin olive oil are presented and compared in terms of cost, protection from light and oxygen, possibility of recycling ...
S. Limbo, C. Peri, L. Piergiovanni
openaire +2 more sources
Extra-virgin olive oil contaminants
, 2014 Chapter 7 gives some basic information about extra-virgin olive oil contaminants and the associated risks. The list includes: mycotoxins, micro-organisms, pesticide residues, polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), organic solvents, phthalates, lubricants, and particulate materials. Maximum levels set for contaminants
Cristina Alamprese, C. Alamprese
openaire +2 more sources
Comparative study of virgin olive oil from Moroccan Picholine cultivars in TADLA perimeter -Morocco [PDF]
E3S Web of ConferencesOlive oil, extracted from olive fruits (Olea europaea), is renowned for its distinctive flavour, nutritional richness and health benefits. The aim of this comparative study is to analyze olive oil from several TADLA perimeter units, including Province of
Latifi Hanane +6 more
doaj +2 more sources
Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity [PDF]
Nutrients, 2020 The atherogenicity of low-density lipoprotein (LDL) and triglyceride-rich lipoproteins (TRLs) may be more significant than LDL cholesterol levels. Clinical trials which have led to increased high-density lipoprotein (HDL) cholesterol have not always seen reductions in cardiovascular disease (CVD).
Marta Farràs +3 more
openaire +6 more sources
Flavor Chemistry of Virgin Olive Oil: An Overview [PDF]
Applied Sciences, 2021 Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations.
Genovese A., Caporaso N., Sacchi R.
openaire +4 more sources
Antioxidants in Greek Virgin Olive Oils [PDF]
Antioxidants, 2014 Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions.
Nick Kalogeropoulos, Maria Z. Tsimidou
openaire +3 more sources
Virgin olive oil as a source of phytoestrogens [PDF]
European Journal of Clinical Nutrition, 2012 In their study of the dietary intake of phytoestrogens in the EPIC cohort, Zamora-Ros et al.1 do not indicate the contribution that will be made by virgin olive oil. It is understandable that it was difficult to include this in Table 4, as this contribution is very low or zero in non-Mediterranean countries, but it should be mentioned in the text.
R, Hoffman, M, Gerber
openaire +2 more sources