Results 201 to 210 of about 18,618 (241)

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

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

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   +4 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

Healthy Virgin Olive Oil: A Matter of Bitterness

Critical Reviews in Food Science and Nutrition, 2013
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste.
VITAGLIONE, PAOLA, SAVARESE, MARIA, PADUANO, ANTONELLO, SCALFI, LUCA, FOGLIANO, VINCENZO, SACCHI, RAFFAELE   +5 more
openaire   +3 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
openaire   +1 more source

The Color Space of Foods:  Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2007
The CIE 1976 (L*, a*, and b*) color space for virgin olive oil was determined. Such a space encompasses any acceptable sample of this type of oil irrespective of the agronomic treatment that the olives have undergone because its color is due to two types of pigments, a systematic combination of which provides the whole range of theoretically possible ...
Daniel, Escolar, María R, Haro, Jesús, Ayuso   +2 more
openaire   +2 more sources

Chemical composition of virgin olive oils according to the ripening in olives

Food Chemistry, 2013
The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile. The evolution of parameters of quality of the oils during ripening of the fruit has also been studied ...
Manuel, Fuentes de Mendoza, Concepción, De Miguel Gordillo, Julia, Marín Expóxito, Jacinto, Sánchez Casas, Manuel, Martínez Cano, Daniel, Martín Vertedor, Ma Nieves, Franco Baltasar   +6 more
openaire   +2 more sources

Role of Olive Seed in the Biogenesis of Virgin Olive Oil Aroma

Journal of Agricultural and Food Chemistry, 2003
Results obtained in a set of experiments point to an effective participation of olive seeds in the biosynthesis of olive oil aroma through the lipoxygenase pathway during the extraction process to produce virgin olive oil. Data showed that olive seeds should contain enzymatic activities metabolizing 13-hydroperoxides other than hydroperoxide lyase ...
Pilar, Luaces, Ana G, Pérez, Carlos, Sanz   +2 more
openaire   +2 more sources

Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients

European Journal of Nutrition, 2004
In vitro, olive phenols exert potent antioxidant and enzyme-modulating activities.We comparatively evaluate, in mildly dyslipidemic patients, the vasoprotective potential of extra virgin olive oil.22 patients were administered 40 mL/day of either extra-virgin, i. e. phenol rich, or refined, i. e. phenol poor, olive oils (EVOO or ROO, respectively, with
VISIOLI, FRANCESCO, Caruso D, Grande S, Bosisio R, Villa M, Galli G, Sirtori C, Galli C.   +7 more
openaire   +3 more sources