Results 31 to 40 of about 62,842 (235)
Molecules, 2010 The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona +4 more
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Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia [PDF]
, 2017 Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age.
Aparicio, R. +5 more
core +8 more sources
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation
Journal of Chemistry, 2016 In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone +7 more
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Grasas y Aceites, 2014 The aim of this study was, first, to investigate the influence of olive variety and elevation of orchards on the phenolic compound content of Sicilian virgin olive oils (VOOs) and, second, to investigate the effects of VOO phenolic extracts on osteoblast
O. García-Martínez +4 more
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Journal of Food & Industrial Microbiology, 2018 Virgin means that the oil was created by merely pressing olives. It did not endure any of the economic processes accustomed build refined oils like canola, sunflower, soybean and also the lower grades of oil labeled Pure, Light, and easily Olive Oil. Virgin olive oils that haven’t any style defects and pass strict tests in terms of chemistry will be ...
openaire +1 more source
Acta Scientiarum. Health Sciences, 2022 Cardiovascular disease (CVD) remains the major cause of mortality in the world, typically claiming a third of all deaths. The primary cause of CVD is atherosclerosis.
Aicha Kribeche, Tayeb Idoui
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Hydroxytyrosol targets extracellular matrix remodeling by endothelial cells and inhibits both ex vivo and in vivo angiogenesis [PDF]
, 2016 This is the preprint version of our manuscript, corresponding to the article that has been published in final form at FOOD CHEMISTRY with DOI: 10.1016/j.foodchem.2016.10.111The health benefits of olive oil are attributed to their bioactive compounds ...
García-Vilas, Javier A. +2 more
core +1 more source
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil [PDF]
, 2018 Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a ...
Ana C.A. Veloso +61 more
core +2 more sources
Grasas y Aceites, 2000 Phenolic compounds have a high importance because of their effect on shelf life and sensorial characteristics of virgin olive oil. In this paper, the phenolic fraction of Arbequina virgin olive oils has been characterized by HPLC.
G. Beltrán +3 more
doaj +1 more source
Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
Grasas y Aceites, 1999 During the 1993-94 season, a total of 1,003,351 Kg. of olive fruits (Olea europaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 °C until a maximum time of 18 days. The virgin olive oil obtained from these fruits showed physical, chemical
Miguel Canet, José Mª García
doaj +1 more source