Zobrazeno 1 - 10
of 795
pro vyhledávání: '"evoo"'
Publikováno v:
Revista Eureka sobre Enseñanza y Divulgación de las Ciencias, Vol 21, Iss 1, Pp 1-12 (2024)
La enseñanza de la espectroscopia en la iniciación científica universitaria presenta un desafío para los profesores de ciencia, debido a la necesidad de equipos analíticos específicos. Por esta razón, este trabajo propone el diseño de tres pr
Externí odkaz:
https://doaj.org/article/b8d1ba905e79489a917393294105f486
Autor:
Abdulloh Machin, Viskasari Pintoko Kalanjati, Anisa Nur’aini Abidah, Paulus Sugianto, Joni Susanto, Azizah Amimathul Firdha
Publikováno v:
Food & Nutrition Research, Vol 68, Pp 1-7 (2024)
Background: Ischemic stroke produces oxidative stress in neurons and neuroglial, triggering a cellular response with HSP27 as one of the markers. Extra virgin olive oil (EVOO) is reported to act as a neuroprotection by inhibiting reactive oxygen spec
Externí odkaz:
https://doaj.org/article/79a770fc628246f1831824be6046ad8a
Publikováno v:
Foods, Vol 13, Iss 23, p 3953 (2024)
Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO suppleme
Externí odkaz:
https://doaj.org/article/d2ef45bdd0ac4f179117571ca8f63a33
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e29833- (2024)
Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two
Externí odkaz:
https://doaj.org/article/d1791a07680f424594100cc7422f3763
Autor:
Luisa Boffa, Emanuela Calcio Gaudino, Giorgio Grillo, Arianna Binello, Giorgio Capaldi, Duarte Rego, Marcos Pereira, Giancarlo Cravotto
Publikováno v:
Foods, Vol 13, Iss 16, p 2613 (2024)
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being d
Externí odkaz:
https://doaj.org/article/03fff1190ddd43afb35a98b917c15ef5
Autor:
Alessio Cappelli, Sirio Cividino, Veronica Redaelli, Gianluca Tripodi, Gilda Aiello, Salvatore Velotto, Mauro Zaninelli
Publikováno v:
Agriculture, Vol 14, Iss 7, p 1160 (2024)
Given its huge economic, nutritional, and social value, extra virgin olive oil (EVOO) is an essential food. This flagship product of the countries bordering the Mediterranean basin is one of the most frauded products worldwide. Although traditional c
Externí odkaz:
https://doaj.org/article/c128e44114c149ce9324079447922846
Autor:
Michele Antonio Savoia, Isabella Mascio, Monica Marilena Miazzi, Claudio De Giovanni, Fabio Grillo Spina, Stefania Carpino, Valentina Fanelli, Cinzia Montemurro
Publikováno v:
Foods, Vol 13, Iss 14, p 2240 (2024)
Extra virgin olive oil (EVOO) is a precious and healthy ingredient of Mediterranean cuisine. Due to its high nutritional value, the interest of consumers in the composition of EVOO is constantly increasing, making it a product particularly exposed to
Externí odkaz:
https://doaj.org/article/bb46a114d338474b8b8d04b4f6fad77f
Publikováno v:
Foods, Vol 13, Iss 14, p 2298 (2024)
Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition a
Externí odkaz:
https://doaj.org/article/9ab00caae6f94856bfcb74e09a9bca32
Autor:
Claudia Lino, David Bongiorno, Rosa Pitonzo, Serena Indelicato, Manfredi Barbera, Gabriella Di Gregorio, Domenico Pane, Giuseppe Avellone
Publikováno v:
Foods, Vol 13, Iss 13, p 2149 (2024)
The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive cultivars: Nocellara, Biancolilla, and Cerasuola. We also evidenced the relationship among biophenols, base pa
Externí odkaz:
https://doaj.org/article/37938482d8c246eaa4108e6217e1e552
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100913- (2024)
Detecting adulteration in extra virgin olive oil (EVOO) is particularly challenging with oils of similar chemical composition. This study applies near-infrared hyperspectral imaging (NIR-HSI) and machine learning (ML) to detect EVOO adulteration with
Externí odkaz:
https://doaj.org/article/0f434df2663a4deeb6be3cf47baa2830