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Persistence of insecticide residues in olives and olive oil
(Amer Chemical Soc, 1997-06-01)
The decay rate of six insecticides (azinphos methyl, diazinon, dimethoate, methidathion, parathion methyl, and quinalphos) used to control Dacus oleae was studied. Degradation of pesticides showed pseudo-first-order kinetics ...
Influence of olive maturity and season on the quality of virgin olive oils from the area assigned to the protected designation of origin of “aceite de la alcarria” (Spain)
(2021-07-01)
This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” ...
Argentinian consumers' extra virgin olive oil preference
(2018-04-01)
Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture. In this work, the preferences of Argentinian ...
Argentinian consumers' extra virgin olive oil preference
(Innovhub Ssi-area Ssog, 2018-04-01)
Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture. In this work, the preferences of Argentinian ...
A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils
(Springer, 2005-12)
The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, ...
Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant
(Wiley Blackwell Publishing, Inc, 2012-09)
Four commercial varieties of oregano are farmed in Argentina: “Compacto,”“Cordobes,”“Criollo,” y “Mendocino.” Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes ...
Development and characterization of edible chitosan/olive oil emulsion films
(Elsevier, 2012-01)
The properties of plasticized chitosan-olive oil emulsion films prepared with increasing oil concentrations were investigated. Emulsifying nature of chitosan was enough to stabilize olive oil droplets in the film forming ...
Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
(Wiley, 2013-06)
The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive ...
Chemical stability of extra-virgin olive oil added with oregano essential oil
(Wiley Blackwell Publishing, Inc, 2011-07)
Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving ...
Simplified multiresidue method for the determination of organophosphorus insecticides in olive oil
(Elsevier B.V., 1997-02-14)
A simple and rapid method for the determination of 13 organophosphorus insecticides and their metabolites in olive oil by GC is described. The pesticide was extracted from oil with acetonitrile and no cleanup was needed. ...