Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Antonia de Torres"'
Autor:
Antonia de Torres, Francisco Espínola, Manuel Moya, Cristóbal Cara Corpas, Alfonso M. Vidal, Salvador Pérez-Huertas
Publikováno v:
Foods, Vol 13, Iss 13, p 2093 (2024)
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potential
Externí odkaz:
https://doaj.org/article/96bac90b2315425195d229608278350b
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and o
Externí odkaz:
https://doaj.org/article/4876582d8a154a269446c396cda37a14
Autor:
Alfonso M. Vidal, Sonia Alcalá, Antonia De Torres, Manuel Moya, Juan M. Espínola, Francisco Espínola
Publikováno v:
Molecules, Vol 24, Iss 19, p 3587 (2019)
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box−Behnken design was used to obtain a total of 289 olive oil sample
Externí odkaz:
https://doaj.org/article/152048ba282545df891b098a44fdb3e5
Autor:
Alfonso M. Vidal, Antonia de Torres, María Teresa Ocaña, Manuel Moya, Sonia Alcalá, Francisco Espínola
Publikováno v:
European Food Research and Technology. 246:1459-1468
Extra-virgin olive oil is basically used in food, but it can also be used as a source of high added-value components, such as oleocanthal and oleacein. Oleocanthal and oleacein are bioactive compounds with proven activities in the treatment of variou
Publikováno v:
LWT. 98:31-38
In oil milling, in order to obtain high-quality oils without reducing the industrial yield, to the use of coadjuvants with a physical action and adequate operating conditions is necessary. The aim of this study was to evaluate the influence of talc a
Publikováno v:
LWT. 97:588-596
The aim of this work is to obtain a balanced commercial virgin olive oil (VOO) using response surface methodology at an industrial level under continuous working conditions. Thus, a factorial design was developed with three factors: sieve size of the
Autor:
Manuel Moya, Antonia de Torres, Sonia Alcalá, Francisco Espínola, Alfonso M. Vidal, Juan M. Espínola
Publikováno v:
Molecules, Vol 24, Iss 19, p 3587 (2019)
Molecules
Volume 24
Issue 19
Molecules
Volume 24
Issue 19
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box&ndash
Behnken design was used to obtain a total of 289 olive o
Behnken design was used to obtain a total of 289 olive o
Autor:
Manuel Moya, Eulogio Castro, Antonia de Torres, Alfonso M. Vidal, Francisco Espínola, Sonia Alcalá
Publikováno v:
LWT. 90:22-30
This work deals with the combined effect of agronomical and technological variables on the content of virgin olive oils in phenolic compounds with special attention to flavonoids (luteolin and apigenin) and lignans (pinoresinol and 1-acetoxypinoresin
Autor:
Manuel Moya, Antonio Lama-Muñoz, María del Mar Contreras, Eulogio Castro, Antonia de Torres, Francisco Espínola, Inmaculada Romero
Publikováno v:
Food chemistry. 293
Olive leaves have become a promising source of phenolic compounds and flavonoids with high added value. Phenolic compounds and flavonoids are important sources of antioxidants and bioactives, and one of the processes used to effectively produce them
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and o