Search results for " olive"

Trasformare il Moderno. L’architettura della clinica Santa Barbara per la città ANIC ENI di Gela

2018

L’esperienza della trasformazione della clinica Santa Barbara ha messo in evidenza alcuni temi specifici che riguardano il senso del progetto contemporaneo entro le dinamiche divergenti e rizomatiche che caratterizzano il nostro tempo. Dinamiche che ci obbligano a guardare al progetto di architettura come una pratica curatoriale, estesa nel tempo e nello spazio, che può tendere all’unità (anche senza raggiungerla) attraverso azioni prolungate di manutenzione permanente. Pratiche che non hanno nulla a che fare con il facility management ma che riguardano, piuttosto, un paziente lavoro di accumulazione attraverso sfere di azione differenti.E’ possibile dunque, in conclusione enucleare alcuni …

Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.

2015

In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Cukurova region of Turkey, were investigated. Fermentations were conducted for 180days in three different brines, including NaCl 10% w/v, NaCl 8% w/v and NaCl 8% w/v added with glucose 0.5%. In total, 223 yeasts were isolated and then identified by PCR-RFLP analysis of the 5.8S ITS rRNA region and sequence information for the D1/D2 domains of the 26S rRNA gene. A broad range of yeast biodiversity was identified, including eight genera and nine species. Candida boidinii (41%), Wickerhamomyces anomalus (32%) and Saccharomyces sp. (18%) were predominant yeasts…

La conservación preventiva de la colección de obra gráfica "Figuras imposibles" del artista José María Yturralde, ubicada en el Fondo de Arte y Patri…

2019

Flora Ossette’s ‘feminist visibility’ in her translation of Olive Schreiner’s Woman and Labour

2011

The visibility of the translator has become a pervasive topic of discussion in translation studies ever since it was explicitly approached by Lawrence Venuti in his well known 1995 The Translator’s Invisibility. In Flora Ossette’s translation into Spanish of Woman and Labour by Olive Schreiner we cannot only appreciate the voice of the “implicit translator” (Hermans 1996) but also the “explicit” voice. Indeed, the translator actively participates in the text by adding, omitting, reorganizing or emphasizing Schreiner’s ideas. Moreover, led on by the feminist ideals shared by both writer and translator, no less than by her fervent admiration for the South African authoress, she actually becom…

Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily

Olive oil is one of the most important food products throughout the Mediterranean Basin due to its high nutritional and dietetic value. In recent years, there has been increased interest in the sterols of olive oil for their health benefts and their importance to virgin olive oil quality regulation. The impact of sterols on the human health is proved by several studies, showing that a suffcient quantity of β-sitosterol inhibits the intestinal absorption of LDL-cholesterol. In olive oil the phytosterol concentration ranges from 800 to 2600 mg kg-1. Sterol esters evaluation has been proposed as useful parameter in studies related to varietal and geographical discrimination. Cultivar and matur…

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

2011

In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars th…

Effect of growing area on tocopherols, carotenoids and fatty acid composition ofPistacia lentiscusedible oil

2014

International audience; In this investigation, we aim to study, for the first time, the effect of the growing area on tocopherols, carotenoids and fatty acid content of Pistacia lentiscus fixed oil. Fruits were harvested from eight different sites located in the north and the centre of Tunisia. Tocopherols, carotenoids and fatty acid content of the fixed oils were determined. The highest carotenoid content was exhibited by Feija oil (10.57 mg/kg of oil). Oueslatia and Tabarka oils displayed the highest alpha-tocopherol content (96.79 and 92.79 mg/kg of oil, respectively). Three major fatty acids were determined: oleic, palmitic and linoleic acids. Oleic acid was the main fatty acid presenti…

Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils

2004

The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional …

Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy

2012

:  Extra virgin olive oil (EVOO) is recognized as one of the healthiest foods for its high content of antioxidants, which forestall and slow down radical formation. Free radical-initiated oxidation is considered one of the main causes of rancidity in fats and oils. As a consequence, reliable protocols for the investigation of oil oxidation based on selective, noninvasive, and fast methods are highly desirable. Here we report an experimental approach based on UV-Vis absorbance, steady-state fluorescence, and electron paramagnetic resonance (EPR) spectroscopy for studying oxidation processes induced by temperature for a period up to 35 d on Sicilian EVOO samples. We followed the decrease in β…

Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract

2016

In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this re…