Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Luciano Pollastri"'
Autor:
Luciana Di Giacinto, Filippo Panni, Enrico Valli, Maria Gabriella Di Serio, Luciano Pollastri, Paolo Del Re, Lucia Giansante
BACKGROUND: Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b2ecd959ab59072baa4dac13cb297ba
http://hdl.handle.net/11585/839880
http://hdl.handle.net/11585/839880
Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing
Publikováno v:
European Food Research and Technology. 216:109-115
The variations in composition of three major virgin olive oil varieties extracted with a mechanical percolation system aided with Bioliva (a novel plant enzyme extract) were studied in-depth. This biological technology (which was compared to a refere
Publikováno v:
European Journal of Lipid Science and Technology. 105:57-67
The influence of the olive paste malaxation time on the composition and the industrial output of oil was investigated. To this purpose, three Italian olive varieties (Leccino, Dritta, Caroleo) were processed with a centrifugal system for six malaxati
Publikováno v:
International Journal of Food Science and Technology. 38:17-27
Summary The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological prep
Autor:
Lucia Lucera, Luciano Pollastri, Alfonso Ranalli, Francesca Russi, Stefania Contento, Emilia lannucci, Giuseppina Di Loreto
Publikováno v:
Journal of the Science of Food and Agriculture. 82:854-859
Sterols, triterpene dialcohols, long-chain aliphatic alcohols and higher triterpene alcohols were determined in three fruit oil kinds (seed, pulp and whole fruit oils). Seven major Italian olive fruit varieties from the same environment were consider
Autor:
Luciano Pollastri, Renzo Torricelli, Emidio Albertini, Roberto Papa, Alfredo Battistini, Elena Bitocchi, Lorenzo Raggi, Gabriella Di Minco, Gianpiero Marconi, Fabio Veronesi
The olive is considered one of the most important fruit crops of the Mediterranean basin where it shows a wide range of variability, with about 2,000 cultivars. Italy, with about 500 cultivars, plays a fundamental role. The ability to discriminate ol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f668e458d74a830c6bdb6d4bdd75660d
http://hdl.handle.net/11391/1229699
http://hdl.handle.net/11391/1229699
Autor:
Giuseppina Di Loreto, Stefania Contento, Alfonso Ranalli, Emilia Iannucci, Luciano Pollastri, Lucia Lucera, Francesca Russi
Publikováno v:
Journal of agricultural and food chemistry. 50(13)
The contents of triacylglycerols and diacylglycerols in three kinds of olive fruit oils (pulp, seed, and whole fruit) were determined. The fatty acid composition and the quality ratios 1,2-diacylglycerols/1,3-diacylglycerols and 1,2-diacylglycerols/t
Publikováno v:
European Food Research & Technology; Feb2003, Vol. 216 Issue 2, p109-115, 7p