Year 10 | 15 December 2018 | staff@teatronaturale.com TO ENTER | TO REGISTER

TECHNICAL AREA

Chitosan, a sustainable alternative for food packaging

A research group of the UPV/EHU-University of the Basque Country has used a material known as chitosan, made from crustacean shells, to substitute petroleum by-products

S. C.

The colour of the mug influences the taste of the coffee

The cup in which the coffee is served may affect us as a function of our perception of the general properties of the cup

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Xylella fastidiosa: risk to EU plants assessed

Xylella fastidiosa has affected more than 300 species of cultivated and wild plants in the world and is transmitted by certain types of sap-sucking hopper insects

S. C.

How extra virgin olive oil can help our bones?

The incidence of osteoporosis and associated fractures is found to be lower in countries where the Mediterranean diet is predominant. These observations might be mediated by the active constituents of olive oil and especially phenolic compounds

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The health effects of red wine. How to prevents cancer and cardiovascular diseases?

The chemical resveratrol found in grape skins and in red wine may prevent cancer. With hard alcohol that’s the end of the story: increased risk for head and neck cancer due to increased production of acetyl aldehyde

R. T.

Olive stones flour as reinforcement in polypropylene composites

Olive stone flour from solid-waste was used as reinforcement polypropylene composite. Composite with filler loading up to 70% was prepared using a melt processing

R. T.

World olive oil balances for 2013/14 and 2014/15

World olive oil consumption for the 2014/15 crop year is forecast to total 2823500 tonns. This would be 7% lower than the season before. The latest estimates supplied by countries point to a 27% drop in world olive oil production, forecast at 2393000 tonns, compared with the season before

S. C.

Turning olive oil waste into energy to benefit rural economies

EU-funded researchers are converting olive oil waste into heat and electricity to facilitate cost-effective and sustainable agricultural production

S. C.

Can organic crops compete with industrial agriculture?

A systematic overview of more than 100 studies comparing organic and conventional farming finds that the crop yields of organic agriculture are higher than previously thought. The study, conducted by UC Berkeley researchers, also found that certain practices could further shrink the productivity gap between organic crops and conventional farming

S. C.

New insights into the origins of agriculture could help shape the future of food

Agricultural decisions made by our ancestors more than 10,000 years ago could hold the key to food security in the future, according to new research by the University of Sheffield

S. C.

Extra virgin olive oil could cut your heart attack risk in just six weeks

Olive oil contains omega-6 fats, a form of healthy polyunsaturates which blocks the body's response to inflammation in chronic conditions such as heart disease and arthritis. Olive oil unsaponifiable fraction, as poliphenols, exerts an anti-inflammatory role in inflammatory bowel disease patients.

R. T.

Sensory-active compounds influencing wine experts' and consumers' perception of red wine

For experts, wine quality is linked to high contents of norisoprenoids. For consumers, wine quality is linked to high contents of oak-related volatiles. Ethanol increases finish intensity and duration of coconut and floral flavors in red wine

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SPME-GCM to detect sensory defects in olive oil

The quality parameters were studied for each one of 29 compounds. The performance of the method assessing sensory quality was checked with samples

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Conventional, organic and biodynamic agricultural and oenological practices in grapeyards

The bio-active compounds present in food and beverages have a high potential influence on the future health of humans. No significant difference was shown among the samples coming from different agricultural and winemaking practices

R. T.

The variables that influence supply and demand do not reveal significance in the case of olive oil

The aim of the study by Valentina Sabbatini is to estimate the equation of supply for olive oil in Italy

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Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil

Some yeasts can damage the quality of the olive oil. The free fatty increased significantly in the inoculated-olive oil with high water content. The lipolytic activity of the yeasts in olive oil can by modulated by the polyphenols content

R. T.

Strategies to reduce greenhouse gas emissions must be financially attractive

Incorporating a grain legume in a two-year cropping rotation decreased greenhouse gas emissions from wheat production, according to a study by researchers from The University of Western Australia

S. C.

Monitoring endogenous enzymes during olive fruit ripening and storage

Similar phenolic profiles of the oils extracted from fruits stored at 4 °C and fresh harvested ones were found. C6 volatile compounds increased during ripening while a decrease was noted in oils extracted from fruits stored at 20 °C

R. T.

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