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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” ...
Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association
(2019)
Aromatized olive oils or olive oil based dressings have gained interest from the food industry since they expand the flavors offered to consumers. The present work compared the results obtained from the Word Association ...
Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain
(2010)
Olive tree varieties that were cultivated only in the Mediterranean basin a few decades ago are now planted in the Southern Hemisphere as well. The chemical composition of the oils produced in countries as far distant as ...
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 ...
Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
(Amer Chemical Soc, 2014-04-09)
Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive ...
Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals
(Elsevier, 2018)
The effect of the composition of twelve varieties of extra virgin olive oils (EVOOs) on their differentiation based in agronomic criteria and on the antioxidant capacity was studied. Principal component analysis permitted ...
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 ...
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 ...