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Virgin olive oil as functional food
2014Functional food is fresh or processed foods, which in addition to the usual characteristics of food has more additional features, which have beneficial effects on health, because it improves or prevent certain diseases. The main purpose of functional foods is to providing essential nutrients that promote good health, which has preventive and ...
Žanetić, Mirella, Čurin, Eva Marija
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Prediction of stability in extra virgin olive oil
2006n a previous investigation a phenomenological model, based on combined stability/instability indices, was set up to predict stability of extra virgin olive oil (EVOO). According to the model proposed, degradation of EVOO can be monitored by measuring parameters (degradation parameters) which have to be sensitive to oil degradation.
S. SILIANI +3 more
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Extra-virgin olive oil traceability
2014Traceability consists in documented proof of the identity of a product and the responsibilities involved in the production chain “from the field to the consumer’s table”. Traceability is based on documenting material balances through discrete batch monitoring and management.
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Effects of Virgin Micro- and Nanoplastics on Fish: Trends, Meta-Analysis, and Perspectives
Environmental Science & Technology, 2020Hugo Jacob +2 more
exaly
Bioactive Compounds and Quality of Extra Virgin Olive Oil
Foods, 2020Cecilia Jimenez-Lopez +2 more
exaly