Výsledky vyhledávání - "L. Di Giovacchino"

Akademický článek

Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving

Autor: L. Di Giovacchino, N. Costantini, M. L. Ferrante, A. Serraiocco

Publikováno v: Grasas y Aceites, Vol 53, Iss 2, Pp 179-186 (2002)

Experimental tests were carried out to ascertain the influence of malaxation time of olive paste on extraction yields and qualitative characteristics of virgin olive oils obtained by a centrifugal decanter at water saving. Results show that malaxatio

Externí odkaz: https://doaj.org/article/fdbd47db49844db9b37acf459e4998fc

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Microbiological and Chemical Modifications of Soil Cultivated with Grapevine Following Agronomic Application of Olive Mill Wastewater

Autor: L. Di Giovacchino, Barbara Lanza, M. G. Di Serio

Publikováno v: Water, Air, & Soil Pollution. 231

The reuse of olive mill wastewater (OMW) by spreading on agricultural land is subject to a long-time debate since they supply to agricultural land both substances of undoubted positive influence on fertility and compounds that may adversely alter its

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a59b513e233a513c88d75f22a125a60
https://doi.org/10.1007/s11270-020-4462-9

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Akademický článek

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OLIVE VEGETABLE WATER SPREADING AND SOIL FERTILIZATION

Autor: G. Surricchio, L. Di Giovacchino, C. Basti, N. Costantini

Publikováno v: Acta Horticulturae. :389-392

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e1a76dcb2a04d0a34bf42f3b67583615
https://doi.org/10.17660/actahortic.2002.586.78

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Influencia del tiempo de batido de la pasta de aceitunas sobre los rendimientos en aceite y sobre la calidad química y organoléptica del aceite de oliva virgen obtenido con un decanter centrifugo con ahorro de agua

Autor: M. L. Ferrante, L. Di Giovacchino, Arnaldo Serraiocco, N. Costantini

Publikováno v: Grasas y Aceites, Vol 53, Iss 2, Pp 179-186 (2002)
Grasas y Aceites; Vol. 53 No. 2 (2002); 179-186
Grasas y Aceites; Vol. 53 Núm. 2 (2002); 179-186
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c7e221c70a2c66baf3ccc66156554b1
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/302

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Use of nitrogen to improve stability of virgin olive oil during storage

Autor: L. Di Giovacchino, N. Costantini, M. L. Ferrante, M. R. Mucciarella, G. Surricchio

Publikováno v: Journal of the American Oil Chemists' Society. 79:339-344

Experiments were carried out to study the possibility of improving the stability of extra virgin olive oil by using nitrogen as a conditioner gas during storage. With this aim, virgin olive oil samples, obtained from Leccino and Coratina cultivars, w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::91bc691484fae3ef2be6320d1067de3a
https://doi.org/10.1007/s11746-002-0485-7

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Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation

Autor: F. Angerosa, L. Di Giovacchino, L. Di Giacinto

Publikováno v: Journal of the American Oil Chemists' Society. 73:371-374

Variable quantities of leaves were added to ripe olives prior to extraction to determine their effect on the quality of the resulting olive oil. The addition of 1–3% w/w leaves improved the organoleptic quality. An increase intrans-2-hexenal aldehy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e68f02f7bd7b3e22fa84f169dd7fa1a7
https://doi.org/10.1007/bf02523433

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Effect of extraction systems on the quality of virgin olive oil

Autor: M. Solinas, M. Miccoli, L. Di Giovacchino

Publikováno v: Journal of the American Oil Chemists' Society. 71:1189-1194

Research has been carried out to ascertai the effects of different processing systems on olive oil quality. Tests were performed in industrial oil mills that were equipped with both pressure and centrifugation systems. Results show that oils extracte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9afd2cf56da9dd66942f41c9b6c2b981
https://doi.org/10.1007/bf02540535

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