A Predictive Classification Model for the Management of Virgin Olive Oil Filtration at Industrial Scale

Autor: Piernicola Masella, Paolo Spugnoli, Alissa Mattei, Fabio Baldi, Alessandro Parenti

Publikováno v: Separation Science and Technology. 46:1709-1715

Precoat-bodyfeed filtration of virgin olive oil was investigated on an industrial filter-press plant. Several chemical parameters of the unfiltered oil were measured and the relationship with filtration performances was investigated by Principal Comp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04f94dd627ab564352df5b97f74f7d15
https://doi.org/10.1080/01496395.2011.578606

Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil

Autor: Andrea Raffaelli, Piero Salvadori, and Alissa Mattei, Francesco Mazzini, Alessandro Saba

Publikováno v: Journal of agricultural and food chemistry 53 (2005): 4867–4872. doi:10.1021/jf050274b
info:cnr-pdr/source/autori:Saba A., Mazzini F., Raffaelli A., Mattei A., Salvadori P./titolo:Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS%2FMS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil/doi:10.1021%2Fjf050274b/rivista:Journal of agricultural and food chemistry/anno:2005/pagina_da:4867/pagina_a:4872/intervallo_pagine:4867–4872/volume:53

The olive oil market is suffering from sophisticated illegal treatments. One common adulteration process consists of the addition to virgin olive oil of lower quality oils, such as "lampante" oil, an inexpensive oil and with some organoleptic defects

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73afcff44699fb9f3d6f433afe3bc743
https://doi.org/10.1021/jf050274b

A preliminary approach to predictive modelling of extra virgin olive oil stability

Autor: Federico Marotta, Mario Bertuccioli, Pierangela Rovellini, Bruno Zanoni, Alissa Mattei

Publikováno v: Journal of the Science of Food and Agriculture. 85:1492-1498

The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::274a81ae856455e4d0221e53f5f499b5
https://doi.org/10.1002/jsfa.2135

Olive oil phenolics are dose-dependently absorbed in humans

Autor: Francis Bornet, Alissa Mattei, Rossana Patelli, Donatella Caruso, Giovanni Galli, Francesco Visioli, Claudio Galli

Publikováno v: FEBS Letters. (2-3):159-160

Olive oil phenolic constituents have been shown, in vitro, to be endowed with potent biological activities including, but not limited to, an antioxidant action. To date, there is no information on the absorption and disposition of such compounds in h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::567866e291051c2ab26ae2a9ee38de62