Zobrazeno 1 - 10
of 1 846
pro vyhledávání: '"Olive oils"'
Publikováno v:
Новые технологии, Vol 18, Iss 4, Pp 60-77 (2023)
Olive oil is a valuable food product, a source of monounsaturated fatty acids, antioxidants, including polyphenolic nature, as well as terpenes and phytosterols. The high cost, along with the demand for special dietary properties, makes olive oils an
Externí odkaz:
https://doaj.org/article/cf6a52753ba348c6be5b6a8e688c1571
Autor:
Gabrielė Slavinskienė, Aidas Grigonis, Marija Ivaškienė, Ingrida Sinkevičienė, Vaida Andrulevičiūtė, Liudas Ivanauskas, Dalia Juodžentė, Kristina Ramanauskienė, Gintaras Daunoras
Publikováno v:
Veterinary Sciences, Vol 11, Iss 4, p 161 (2024)
Infectious skin diseases are quite common in veterinary medicine. These diseases can be caused by both bacteria and pathogenic fungi. Antimicrobial drugs are usually used for treatment. An alternative to these drugs could be ozonated oils with antiba
Externí odkaz:
https://doaj.org/article/8f6f2fa6234c49d08aab197141e82b3b
Akademický článek
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Publikováno v:
Grasas y Aceites, Vol 74, Iss 2 (2023)
The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, rese
Externí odkaz:
https://doaj.org/article/a83a63d9f4d94e1c92ee46d226574665
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 16, Iss 2, Pp 990-1003 (2022)
Biodeterioration plays a significant role in the damage and loss of monuments including gypsum work. Bacteria and fungi are mainly responsible for the biodeterioration of gypsum work. Thus, the present study aimed to evaluate the effects of essential
Externí odkaz:
https://doaj.org/article/1115bc76b6b84805a217ba745457a527
Autor:
Pietro Toscano, Maurizio Cutini, Luciana Di Giacinto, Maria Gabriella Di Serio, Carlo Bisaglia
Publikováno v:
AgriEngineering, Vol 3, Iss 3, Pp 622-632 (2021)
In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance a
Externí odkaz:
https://doaj.org/article/63d7768d63364d93808544864e11c2a9
Publikováno v:
Molecules, Vol 28, Iss 19, p 6898 (2023)
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreove
Externí odkaz:
https://doaj.org/article/a55f2e23f4ff489e928036d30b6893f1
Akademický článek
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Akademický článek
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Autor:
Dominik Kmiecik, Monika Fedko, Justyna Małecka, Aleksander Siger, Przemysław Łukasz Kowalczewski
Publikováno v:
Molecules, Vol 28, Iss 10, p 4247 (2023)
The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual,
Externí odkaz:
https://doaj.org/article/0d598a66c8b74ed9b754042cfcbda587