Search results for " Olive"
showing 10 items of 217 documents
Uso del nocciolino di oliva come materiale di riempimento di biotrincee per la denitrificazione biologica in situ di acque di falda
2016
Tra le varie possibilità di intervento per la rimozione dei nitrati dalle acque di falda, notevole interesse suscita il trattamento in situ dei plume contaminati mediante la realizzazione di biotrincee denitrificanti scavate in situ e naturalmente attraversate dalle acque di falda. Tra i materiali di origine organica che sono stati testati per tali applicazioni, il nocciolino di olive è risultato uno dei più idonei alle potenziali applicazioni di pieno campo. Tale tipo di materiale possiede un elevato contenuto di carbonio organico totale, prossimo al 50%, e una percentuale di lignina prossima al 45% in peso. Il lavoro proposto riporta i risultati di una campagna sperimentale eseguita media…
Giovanni Pintori. 乔凡尼·皮托瑞 / Giovanni Pintori. Dots, Lines, Surfaces
2010
这是一张Ugo Mulas摄于Bocca di Magra充满 渴望的照片：照片上的Giovanni Pintori侧着身， 逆光打在他的小船上，显现出迷人的几何图案， 驶向充满雾气的公海的小船，主船桅像未出鞘的 剑，帆被风吹得肿肿地鼓了起来。他是一个瘦小 的男人，然而大海非常广阔，显得很不相称，不 过他一点也不畏惧。他与生俱来的勇气使他有魄 力提着行李箱离开撒丁岛，所有的都是从一位岛 上居民那儿听来的，就像要剪断母亲的脐带一样 令人痛苦和不可阻挡。当他离开的时候，他还是 个年轻的孩子，但他凭借一贯的自信成功地走上 了职业设计师的道路，并从不放弃任何一个偶然 得来的机会。 There is a longing photo taken by Ugo Mulas at Bocca di Magra on which Giovanni Pintori, photographed in profile and against the light on his small boat showing a charming geometric décor, moves towards the open sea in the foggy background, with the mainmast which is unsheathed like a sword and without a sail to be swollen by the wind. He is a little and small-boned person, whereas the sea is wide and inco…
L’Istoria di Sant'Ursula di Antoni di Oliveri. Sul contesto e il testimone di un'agiografia in volgare siciliano del XV secolo
2018
The Istoria di sant’Ursula by Antoni d’Oliveri from Catania is among the texts published by Giuseppe Cusimano in the two inaugural volumes of the «Collezione di testi siciliani dei secoli XIV e XV». This hagiographic work is a Sicilian ottava-rima cantare dated to 1471 and is preserved in the late fifteenth-century manuscript Palermo, Biblioteca Comunale, 2 Qq B 91. This article examines the Istoria within the context of fifteen-century Sicilian literature. In particular, it shows how the attention to Saint Ursula, one of the most popular Breton saints, and her legend is not fortuitous from the point of view of both the history of piety and the mentality of medieval Sicily. This argument is…
The effects of extra-virgin olive oil supplemented with Vit. E and Q10 on plasma antioxidant capacity and aerobic performance in athletes
2010
What olive oil for healthy ageing
2015
The olive tree originated in Asia Minor around 6000 years ago and then spread to all the Mediterranean basin. Olive oil is extracted from the pulp of its fruits [1–3]. Many studies show that the nutritional pattern of the so-called Mediterranean Diet is associated with a lower incidence of age-related diseases related to inflammation and oxidative stress, such as cardiovascular disease, Parkinson's disease, Alzheimer's disease and cancer [4–7]. It is now clear that olive oil, as a main source of fat, must play a key role in explaining the health benefits of the Mediterranean Diet.
Italian experiences in Life Cycle Assessment of olive oil: a survey and critical review
2010
Instrumental evaluation of the texture of cv. Nocellara del Belice table olives
2015
The Nocellara del Belice (Olea europaea L.) is the most important double-aptitude olive variety in western Sicily (Italy), it is one of the most important domestic varieties both for the production and the marketed quantities. Nowadays there is a lack of studies on its mechanical properties through instrumental analysis able to provide quantitative measurements of its flesh texture which is a very important quality attribute for the consumer. The aim of this study is to evaluate the texture of Nocellara del Belice table olives, packed in glass jars, through a mechanical system allowing us to continuously measure and record the compression force along the profile of the flesh of the fruit. F…
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione siv…
2014
Obiettivo di questa ricerca . stato validare le attitudini tecnologiche alla trasformazione di olive da mensa cv. “Nocellara del Belice” da parte del ceppo Lactobacillus pentosus OM13. Lo starter Lb. pentosus OM13 ha dimostrato di dominare l’intero processo fermentativo e ha determinato un sensibile abbassamento del pH, inibendo cos. lo sviluppo di microrganismi potenzialmente patogeni e/o alterativi. All’inizio della sperimentazione e fino al 16¢X giorno di fermentazione, i lieviti hanno mostrato un incremento in entrambe le lavorazioni, con starter e di controllo, ma con un livello di carica microbica maggiore nella tesi di controllo. Nella fase di sperimentazione, successiva al 16¢X gior…
Bioactive compounds and quality of extra virgin olive oil
2020
Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major c…
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
2010
NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl2 and KCl on the fermentation profiles of cracked directly brined Manzanilla-Aloreña olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combinations led to lactic acid processes. The growth of Enterobacteriaceae populations was always limited and partially inhibited by the presence of CaCl2. Only time to reach half …