Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Autor: S. A. Vekiari, V. Oreopoulou, Y. Kourkoutas, N. Kamoun, M. Msallem, V. Psimouli, D. Arapoglou

Publikováno v: Grasas y Aceites, Vol 61, Iss 3, Pp 221-231 (2010)

Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region of Rethymnon in the Greek island of Crete named “Throumbolia”, and “Koroneiki”. The former is very famous due to the natural way of fruit debit

Externí odkaz: https://doaj.org/article/2c3b3359b23e4dc5b91fdb39c851112b

The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content

Autor: S. A. Vekiari, A. Koutsaftakis

Publikováno v: Grasas y Aceites, Vol 53, Iss 3, Pp 304-308 (2002)

In the present study the distribution of olive fruit polyphenolic fraction through the phases of olive oil extraction by a classical and a centrifugal system has been investigated. Olives of two Cretan origin varieties were used. Consequently, sample

Externí odkaz: https://doaj.org/article/060303d91f0a41ae9be3109ceca92992

Caracterización y variación estacional de la calidad del aceite de oliva virgen de las variedades Throumbolia y Koroneiki del Sur de Creta

Autor: D. Arapoglou, N. Kamoun, S. A. Vekiari, V. Psimouli, Vassiliki Oreopoulou, M. Msallem, Yiannis Kourkoutas

Publikováno v: Grasas y Aceites, Vol 61, Iss 3, Pp 221-231 (2010)
Grasas y Aceites; Vol. 61 No. 3 (2010); 221-231
Grasas y Aceites; Vol. 61 Núm. 3 (2010); 221-231
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region of Rethymnon in the Greek island of Crete named “Throumbolia”, and “Koroneiki”. The former is very famous due to the natural way of fruit debit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77737e88638c0eeeea2d8802ed53341f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/993/1002

Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Autor: A. K. Kiritsakis, S. A. Vekiari, P. Papadopoulou

Publikováno v: Grasas y Aceites, Vol 58, Iss 3, Pp 237-242 (2007)
Grasas y Aceites; Vol. 58 No. 3 (2007); 237-242
Grasas y Aceites; Vol. 58 Núm. 3 (2007); 237-242
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The effect of machinery groups, packing materials and light intensities was ascertained on indices of oxidative deterioration, peroxide value, and extinction coefficient K232 and K270 of extra virgin olive oil for one season of olive harvesting in an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc17d08c27d149d6a19b9e7c0fa22cd0
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/178

Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

Autor: A. Koutsaftakis, P. Papadopoulou, S. A. Vekiari

Publikováno v: Grasas y Aceites, Vol 53, Iss 3, Pp 324-329 (2002)
Grasas y Aceites; Vol. 53 No. 3 (2002); 324-329
Grasas y Aceites; Vol. 53 Núm. 3 (2002); 324-329
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Se ha estudiado el efecto de los diferentes métodos de extracción del aceite de oliva en distintos parámetros de calidad del aceite, tales como el índice de peróxido y los coeficientes de extinción K232 y K270. Se ha extraído el aceite de oliv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0128d87f847143bb5a34a4eccb1fcb44
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/324/327