Zobrazeno 1 - 10
of 669
pro vyhledávání: '"olive oil quality"'
Autor:
Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 4, Pp 354-366 (2023)
Comprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in
Externí odkaz:
https://doaj.org/article/028fe7d9446a443eab0171346e982274
Autor:
Irene Maria Grazia Custureri, Monica Rosa Loizzo, Vincenzo Sicari, Roberta Pino, Rosa Tundis, Ana Cristina Soria, Angelo Maria Giuffrè
Publikováno v:
Molecules, Vol 29, Iss 15, p 3588 (2024)
This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil thr
Externí odkaz:
https://doaj.org/article/2bdbde36a59747888335b9cb582fe095
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3638 (2024)
This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the “Galega Vulgar” olive variety as raw material. The extraction assisted by PEF had a malaxation time o
Externí odkaz:
https://doaj.org/article/7ed063fc90d142f79c53195ca4cd82c3
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 1, Pp 48-52 (2023)
初榨橄榄油生产环境相对开放，榨取橄榄油的原料、环境及设备中的微生物群都可能进入初榨橄榄油，对油脂品质产生影响。为全面认识初榨橄榄油中微生物群以及从微生物层面控制初榨橄
Externí odkaz:
https://doaj.org/article/10179f2ba3544daf9260ff5313412205
Autor:
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 15, p 2959 (2023)
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive o
Externí odkaz:
https://doaj.org/article/0f12559c87d341b7a54335b8647375a7
Autor:
M. Helvaci, İ. Kahramanoğlu
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 183, Iss 2, Pp 169-176 (2022)
The objective of this study was to investigate damage rate and impact of Bactrocera oleae on olive oil quality on the ‘Cyprus Local’ and ‘Gemlik’ cultivars in Northern Cyprus. This study included 11 olive groves which were located in two diff
Externí odkaz:
https://doaj.org/article/a70465e216e149779e269610f6970513
Autor:
Cosimo Taiti, Elisa Masi, Federica Flamminii, Carla Di Mattia, Stefano Mancuso, Elettra Marone
Publikováno v:
Plants, Vol 12, Iss 22, p 3843 (2023)
With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and
Externí odkaz:
https://doaj.org/article/6bd5d9f7c37f478884ae1ffe1645c3c8
Akademický článek
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Autor:
Milad El Riachy, Peter Moubarak, Ghenwa Al Hawi, Myriam Geha, Walid Mushantaf, Nathalie Estephan, Wadih Skaff
Publikováno v:
Plants, Vol 12, Iss 14, p 2681 (2023)
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the f
Externí odkaz:
https://doaj.org/article/8cdaa6c1a2254fc4899c1cb18efc9e43
Publikováno v:
Horticulturae, Vol 9, Iss 7, p 824 (2023)
In this work, the quality parameters of the oils of seven different varieties of olives (Olea europaea cvs, “Arbequina”, “Arbosana”, “Cobrançosa”, “Cornicabra”, “Koroneiki”, “Cacereña”, and “Chiquitita”) grown in hedgero
Externí odkaz:
https://doaj.org/article/f2feb00db6194bbfba175067d91b0710