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Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
(OMICS International, 2015-12)
Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermal stability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids ...
UV-Vis spectrum fingerprinting and chemometric method in the evaluation of extra virgin olive oil adulteration and fraud.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Synergistic action of olive oil supplementation and dietary restriction on serum lipids and cardiac antioxidant defences
(2004-11-01)
Caloric intake is higher than recommended in many populations. Therefore, enhancing olive oil intake alone may not be the most effective way to prevent cardiovascular diseases. The purpose of the present study was to analyse ...
Synergistic action of olive oil supplementation and dietary restriction on serum lipids and cardiac antioxidant defences
(2004-11-01)
Caloric intake is higher than recommended in many populations. Therefore, enhancing olive oil intake alone may not be the most effective way to prevent cardiovascular diseases. The purpose of the present study was to analyse ...
Terroir do azeite e turismo: possibilidades para o olivoturismo em Maria da Fé/MG
(Universidade Federal de Juiz de Fora (UFJF)BrasilICH – Instituto de Ciências HumanasUFJF, 2023)
Characterization of new olive fruit derived products obtained by means of a novel processing method involving stone removal and dehydration with zero waste generation
(American Chemical Society, 2019-07)
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive ...
Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent-extraction
(2011)
The effect of the addition of olive leaf (Olea europaea, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanol-water 1:1; OHE), juice (OJ) and supercritical fluid-CO2 (OSFE) on the oxidative stability of vegetable oils ...
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
(Wiley, 2009-07)
Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants ...
Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach
(Wiley, 2013-06)
A set of eighty-one extra virgin olive oils (EVOOs) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ(FAMEs +FAEEs)] and the ratio between ethyl ...