Uccella, Microcomponents of Olive Oil. Part II: Digalactosyldiacyl Glycerols from Olea europaea, Food Chem. 62 :343–346 (1998).Bianco A., Mazzei R. A., Melchioni C., Scarpati M. L., Romeo G., Uccella N. Microcomponents of olive oil. Part II. Digalactosyldiacylglycerols from Olea...
FlavorComponentsofOliveOil—AReview A.K.Kiritsakis* DepartmentofFoodTechnology,SchoolofFoodTechnologyandNutrition,TechnologicalEducationalInstitution(TEI)ofThessaloniki,SindosThessaloniki,Greece ABSTRACT:TheuniqueanddelicateflavorofoliveoilisattributedtoanumberofvolatilecomponentsAldehydes,al-cohols(esters)hydrocarbons,...
The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography-mass spectrometry in good-quality olive oil. The presence of flavor...
Lipid oxidation occurs slowly at room temperature; nevertheless, it is the main cause of quality deterioration of olive oil and determines its shelf life. The main components of olive oil are triacylglycerols, the unsaturated fatty acids of which are susceptible to autoxidation; however, it also co...
We-P14:475 Detection of unsaponifiable components of olive oil in HIV patientsdoi:10.1016/S1567-5688(06)81827-1Kasem, I.Pérez-Camino, M.C.Prada, J.L.Aguilar, J.De La Torre, J.Ruiz-Gutiérrez, V.Elsevier Ireland LtdAtherosclerosis Supplements...
A detailed study has been performed of the changes made by the action of the independent variables (temperature, flow of stripping gas, thickness of oil layer in the deodorizer, and length of the process) on different quality parameters of olive oil deodorized and/or physically refined in a ...
Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil This study was designed to investigate the in vitro effects of phenolic compounds extracted from olive oil and from olive derived fractions. More specific... A Petroni,M Blasevich,M Salami,... - 《...
The purpose of this research paper is to evaluate the olive oil constituents in Olive cultivated in different regions in order to determine the quality of olive oil and to ascertain the suitability of area for best quality products.关键词: Olive oils Fatty acids FAMES GC-MS ...
An experimental study was conducted to assess the effect of a live Mycoplasma synoviae vaccine (Vaxsafe† MS; Bioproperties Pty Ltd, Ringwood, Victoria, Australia) on M. synoviae-induced eggshell apex abnormalities (EAA). Four experimental groups of specified-pathogen-free white laying hens were...
Chen H, Angiuli M, Ferrari C, Tombari E, Salvetti G, Bramanti E (2011) Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector. Food Chem 125(4):1423–1429. https://doi.org/...