Results 31 to 40 of about 63,071 (191)
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
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
Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]
فناوریهای جدید در صنعت غذاOlive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian +2 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
Business Strategy and the Environment, EarlyView.ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio +3 more
wiley +1 more source
Definition, Mission and Standards of International Olive Council
Liang you shipin ke-ji, 2022 The International Olive Council (IOC) is an international intergovernmental organization dedicated to olive oil and table olives, aiming at modernizing olive production, coordinating olive policies, improving the regulation of international trade ...
GHEDIRA Abdellatif
doaj +1 more source
Chemistry – A European Journal, EarlyView.A straightforward one‐step protocol enables the synthesis of bio‐based and biologically active isochromans through the Oxa‐Pictet cyclization involving diverse aldehydes, including vanillin in combination with lignin‐derivable homovanillyl alcohol, a prominent aromatic platform chemical obtainable via diol‐assisted fractionation of lignocellulose ...
Anjali Kottayi +6 more
wiley +1 more source
What Factors Influencing Export Quantity for Indonesian and Philippine Coconut Oil
Jurnal Ekonomi dan Studi Pembangunan, 2019 The coconut oil as main product of coconut is not competitive anymore compared to palm oil. Indonesia and Philippines are two biggest producers of coconut.
Rido Tanago, David Kaluge
doaj +1 more source
A Pilot Double-Blinded, Randomized, Clinical Trial of Topical Virgin Olive Oil Versus Piroxicam Gel in Osteoarthritis of the Knee [PDF]
Osteoarthritis (OA) is the most common type of arthritis, and the knee is the most common site of symptomatic OA.1 Knee OA is responsible for a higher incidence of disability than any other long-term conditions.2 Topical therapies present a therapeutic ...
بقایی, زهرا +4 more
core +1 more source