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TECHNICAL AREA > OLIVE & OIL

Synthesis of aroma compounds of virgin olive oil

Increasing the hydroperoxide lyase activity causes an increased synthesis of volatile compounds. The activity is rapidly inactivated during olive fruit milling

R. T.

Ultrasound decreased processing time of olive debittering

Power ultrasound efficacy was evaluated to accelerate NaOH-free olive debittering. No undesirable changes were observed in ultrasound-assisted debittered olives. Olives treated by ultrasound had higher antioxidant activity

R. T.

Argan and olive oils protect in a similar way, but olive oil more

Bioavailability of polyphenols and antioxidant capacity of argan oil is analyzed and compared with olive oil. Large proportions of polyphenols from argan oil are absorbed by intestinal cells

R. T.

Novel pectin present in new olive mill wastewater

Pectin showed highest oil holding capacity and emulsifier activity than citrus pectin. Pectin showed high antioxidant activities, acts like antioxidant fiber.

R. T.

New agreement at the International Olive Council

During discussions the member countries agreed on the draft text which will serve as the basis for the negotiation of a successor agreement. The members of the Technical Committee also put forward proposals to the Council of Members, which agreed to leave the ethyl ester limit at 35 mg/kg for the 2015/16 crop yea

S. C.

Effects on olive fruit and oil after inoculation of arbuscular mycorrhizal fungi

Olive fruits showed greater accumulation of hydroxytyrosol and p-hydroxybenzoic acid after mycorrhiza and calcite treated plants. Phenolics having hydrophilic structure were influenced more than those of lipophilic structure

S. C.

Potassium is an essential macronutrient for olive tree

The overall impact of potassium and sodium nutrition plays down any indirect effect on stomatal limitation and rather demonstrates the centrality of these elements in photochemical processes of photosynthesis and photoprotection in olive tree

R. T.

Olive oil imports increase in Russia, decrease in China

Russian imports of olive oil and olive pomace oil grew at a constant rate between 2000/01 and 2013/14. Aggregate imports into China recorded strong growth from 2001/02 until 2011/12 but in 2012/13 and 2013/14 imports decreased

S. C.

How much salt to conserve table olives?

For treated olives the minimum sodium chloride (salt) content is 5.0% in both standards and for other types of olives it is even higher

S. C.

Analysis of mid infrared spectra for identification of olive oil defects

MIR combined with multivariate analysis to identify main defects in olive oil. Instrumental analysis distinguish extra virgin from lower quality olive oils

R. T.

How a systemic fungicide can fight against the olive leaf spot

When significant defoliation occurs, strong bloom fails to develop and crop production is substantially reduced. The most favorite formulations employed to fight against this disease are copper based product

R. T.

Olive oil is our best ally against the cold, snow and frost. Here's how to use it

Winter has arrived with arrogance and is being felt, even on our skin. Face and hands are put to a severe test. The extra virgin olive oil can give lipids to the skin, to protect and nourish

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Diana Malcangi

A small-scale pyrolysis–biochar based system in symbiosis with an olive mill

Pyrolysis of agri-residues targeting biochar can fulfill the aim of closing the loop in agriculture and circular economy objectives

R. T.

International buyers shocked by olive oil prices

The most sensitive markets seem to be those that do not produce olive oil themselves, such as Japan, where news of the poor olive oil campaign is not well-known

S. C.

Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area

The proposed method could be used for monitoring oil quality in terms of nutraceutical properties. K225 is effective for estimating the oil antioxidant activity, expressed with IC50

R. T.

Consumers dislike bitterness and pungency in olive oil

Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes

T N

Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model

The extract showed antimicrobial activity complementary to this of sulfur dioxide. Olfactometric profile was qualitatively similar to that of wine

R. T.

Enzymatic activity changed during olive leaf storage

Evidence of oleuropein degradation by olive leaf protein extract. An inhibitory effect of hydroxytyrosol on polyphenoloxidase activity was demonstrated

R. T.

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