Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Jacinto Sánchez-Casas"'
Autor:
Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 4, Pp 354-366 (2023)
Comprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in
Externí odkaz:
https://doaj.org/article/028fe7d9446a443eab0171346e982274
Autor:
Ana I. Carrapiso, Aránzazu Rubio, Jacinto Sánchez-Casas, Lourdes Martín, Manuel Martínez-Cañas, Concha de Miguel
Publikováno v:
Foods, Vol 9, Iss 12, p 1766 (2020)
Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the tradition
Externí odkaz:
https://doaj.org/article/b23bf11888594b4caed145921eda3d14
Autor:
Zina Harzalli, Bechir Baccouri, Imen Oueslati, Manuel A. Martínez-Cañas, Jacinto Sánchez-Casas, Hédia Manai-Djebali
Publikováno v:
Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions (2nd Edition) ISBN: 9783030512095
Sterols, which comprise a major portion of the unsaponifiable matter, are found in almost all fats and oils and are also characteristic of the purity of vegetable oils. Recently, some works have proposed that sterol profiles can be used to classify v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::132ce62b718190d1a158480245ad10fb
https://doi.org/10.1007/978-3-030-51210-1_174
https://doi.org/10.1007/978-3-030-51210-1_174
Publikováno v:
Industrial Crops and Products. 120:11-15
The aim of the present investigation is to discriminate seven selected wild olive trees by studying their sterol and triterpenic dialcohol compositions with those of VOOs obtained from Chemlali and Chetoui olive cultivars, all growing in the in the s
Autor:
Manuel Martínez Cano, Manuel E. Mendoza, Jacinto Sánchez Casas, Daniel Martín Vertedor, Concepción de Miguel Gordillo
Publikováno v:
Journal of the American Oil Chemists' Society. 93:227-235
The content of sterols and erythrodiol + uvaol was studied in 273 virgin olive oil samples from 40 mills in five olive-growing zones of Extremadura (Spain). An analysis of variance showed significant differences at a confidence level of 95 % between
Autor:
Imen Oueslati, Mónica Madrigal-Martínez, Hédia Manai, Manuel A. Martínez-Cañas, Mokhtar Zarrouk, Guido Flamini, Jacinto Sánchez-Casas
Publikováno v:
Food research international (Ottawa, Ont.). 106
Heating operation has been applied to Chetoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microwave and conventional heating. Results showed that heated VOOs after 2.
Autor:
Concepción de Miguel Gordillo, Jacinto Sánchez Casas, Julia Marín Expóxito, Daniel Martín Vertedor, Ma Nieves Franco Baltasar, Manuel Martínez Cano, Manuel Fuentes de Mendoza
Publikováno v:
Food Chemistry. 141:2575-2581
The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile.
Autor:
T. Ardila Hierro, M. Fuentes Mendoza, Jacinto Sánchez Casas, L. Gallardo González, J. Marín Expósito, M. Martínez Cano, E. Osorio Bueno, C. de Miguel Gordillo
Publikováno v:
Journal of the American Oil Chemists' Society. 86:933-940
We studied the differences in the characteristics that typify virgin olive oils produced in three representative zones of Extremadura: Sierra Norte of Caceres, Serena–Siberia, and Tierra de Barros. A total of 156 samples from those three zones were
Autor:
Lourdes Gallardo González, Emilio Osorio Bueno, Alfonso M. Montaño García, Jacinto Sánchez Casas
Publikováno v:
Journal of the American Oil Chemists' Society. 82:1-6
Samples of virgin olive oils (105) from seven Extremaduran olive varieties (Cacerena, Carrasquena, Cornezuelo, Corniche, Morisca, Picual, and Verdial de Badajoz) in three stage of maturity (green, semi-ripe, and ripe) were collected and the alkane, a
Publikováno v:
Food Chemistry. 87:225-230
Sterol profiles were determined and the levels of erythrodiol + uvaol in 63 samples of oil elaborated in seven varieties of olives that predominate in the Extremadura Community Cornezuelo, Corniche, Cacerena, Carrasquena, Morisca, Verdial de Badajoz