Year 6 | 01 November 2014 | firstname.lastname@example.org
Olive oil can be extracted from olives without crushing thus saving energy. A yield of approximately 12% was obtained using low pressure supercritical fluid extraction process.
Global wine production, excluding juice and musts, is likely to reach 271 million hectolitres, a decrease of 6% compared with 2013. France has once again become the biggest producer in the world, ahead of Italy, which saw a poor harvest
Greece, Tunisia and Turkey. Looking ahead a few years confirms that these three countries will be aggressive competitors for Italian olive oil
Findings strengthen link between specific brain region and normal memory decline. Most methods of processing cocoa remove many of the flavanols found in the raw plant.
Researchers from Tunisia note that different oils have a range of physical, chemical and nutritional properties that can degrade oil quality when heated. Some of these changes can lead to the formation of new compounds that are potentially toxic
Low levels of the naturally occurring protein progranulin exacerbate cellular and cognitive dysfunction, while raising levels can prevent abnormalities in an Alzheimer model
Plants may not travel around as animals do, but they have evolved many strategies that allow them to cope and make the most of the environment they live in
Agricultural energy consumption includes both direct and indirect energy consumption. Direct energy consumption includes the use of diesel, electricity, propane, natural gas, and renewable fuels for activities on the farm. Indirect energy consumption includes the use of fuel and feedstock (especially natural gas) in the manufacturing of agricultural chemicals such as fertilizers and pesticides
Increased consumption of energy drinks may pose danger to public health, especially among young people, warns a team of researchers from the World Health Organization Regional Office for Europe in the open-access journal Frontiers in Public Health
Assigning an economic value to the benefits which nature provides might not always promote the conservation of biodiversity, and in some cases may lead to species loss and conflict, argues a University of Cambridge researcher
Pterostilbene is a phenolic compound in the same family as resveratrol and is present in small amounts in a large variety of foods and beverages like blueberries or red wine
Olive oil has antioxidant and anti-inflammatory components. An oral diet provided with olive oil in patients with burn may accelerate wound healing and decrease the duration of hospitalization.
In recipes, often, it is not recommended to use only extra virgin olive oil for the mayonnaise. The use of olive oils significantly affected both droplet size and distribution. The changes in the properties could be related to the content of polyphenols of the oils
Dr Mujcic's study suggests eating eight or more portions of fruit and vegetables a day can improve mental health
The Department of Agriculture estimates that the province of Jaen bad harvest will lose € 4 million in wages. No alarm for Infaoliva: extra virgin stocks will be sufficient for the market
As you glance over a menu or peruse the shelves in a supermarket, your brain is making decisions based more on a food’s caloric content. New study examines link between brain cortex and food buying habits.
Following in the footsteps of Uruguay or Argentina, which recognised wine as the "national drink", France is thus recognising special protection for wine and viticultural terroirs by integrating them into France's cultural, gastronomic and landscape heritage
Joint BioEnergy Institute researchers combine systems biology with genetic engineering to improve production of isopentenol in E.Coli
New laboratory research shows capsaicin decrease growth of an aggressive form of lung cancer. The study was one of over 100 posters presented at the American Institute for Cancer Research (AICR) Annual Research Conference.
Research findings should reduce trade barriers and boost pest control measures. The international collaborative effort, involving close to 50 researchers from 20 countries, began in 2009 and was coordinated by FAO and the International Atomic Energy Agency