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Now showing items 21-30 of 53
High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
(Elsevier, 2023-10-30)
During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil’s
phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while ...
Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
(MDPI, 2021-02-19)
Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union ...
Prospective exploration of hazelnut’s unsaponifiable fraction for geographical and varietal authentication: A comparative study of advanced fingerprinting and untargeted profiling techniques
(Elsevier, 2024-01-04)
This study compares two data processing techniques (fingerprinting and untargeted profiling) to authenticate
hazelnut cultivar and provenance based on its unsaponifiable fraction by GC–MS. PLS-DA ...
Influence of Regulated Deficit Irrigation on Arbequina’s Crop Yield and EVOOs Quality and Sensory Profile
(MDPI, 2022-12-22)
Regulated deficit irrigation in super-high-density (SHD) olive orchards is a well-known strategy to save water and control plant vigor, without decreasing fruit or oil yield. As there is controversial ...
Changes in Ripening-Related Quality Traits of Long Shelf Life Tomatoes as Influenced by Water Deficit and Short-Term Postharvest Storage
(MDPI, 2021-11-15)
The diversity preserved within the European long shelf life tomato landraces (LSL) is a unique source to design high quality tomato products better adapted to changing environmental conditions and, ...
Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil
(MDPI, 2021-05-30)
The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was ...
Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
(MDPI, 2023-09-18)
The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids,
squalene, and ...
Analysing olive ripening with digital image RGB histograms
(Elsevier, 2023-10-09)
Digital images are commonly used to monitor processes that are based on colour changes due to their simplicity
and easy capture. Colour information in these images can be analysed objectively and ...
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
(Elsevier, 2022-12-23)
Around 10% of the global fish catch (>90 million tonnes) is currently discarded, while by-products in fisheries account for up to 70% of the whole fish weight. From these, fish bones and scales represent ...
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
(MDPI, 2023-07-07)
The storage of olives in large hoppers is a widespread practice in oil mills, but these large
volumes and their unloading can cause a physical deterioration of the olives that will affect the quality
of ...