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The composition and nutritional properties of extra-virgin olive oil
, 2014 Chapter 3 gives basic information about the composition and nutritional properties of extra-virgin olive oil. As triglycerides make up 97 to 99% of extra-virgin olive oil, the main chemical-physical characteristics of the oil depend on the composition of
M. Mariotti +3 more
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Nutrigenomics of extra‐virgin olive oil: A review
BioFactors, 2016 AbstractNutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health‐promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age‐ and lifestyle‐related human conditions, such as ...
Piroddi, Marta +10 more
openaire +4 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
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
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
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
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A randomized Controlled Study on the Effects of Extra Virgin Olive Oil Compared to Breast Milk on Painful and Damaged Nipples During Lactation [PDF]
Egyptian Journal of Health Care, 2020 Painful and damaged nipples during lactation are common causes of premature breast feedingcessation. The applications of different non-pharmacological products to soothe and heal nipples arewidely recommended. Aim: to evaluate the effects of extra virgin
Naglaa Abdelmawgoud Ahmed +5 more
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Bioremediation and biovalorisation of olive-mill wastes
, 2009 Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin.
Ramos-Cormenzana, A. +4 more
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Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT This study critically examines the role of relational capital (RC) in shaping the sustainable development of small and medium‐sized enterprises (SMEs). Although RC is widely recognised as a strategic resource, existing evidence remains fragmented, context‐dependent and theoretically underdeveloped.
Rana Kayyal, Ali Meftah Gerged
wiley +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