Search results for " olive"

showing 7 items of 217 documents

Organic food consumption: The relevance of the health attribute

2020

During the last decades, organic food products have become the main sustainable alternative to conventional food consumption. Among the several organic food attributes that consumers recognize in organic food, healthiness has been reported as the primary motivation to buy products certified as organic. The objective of the current study is to assess the relative weight of the health attribute among other recognized organic food attributes. To achieve this aim, a multiple price list (MPL) methodology is adopted to elicit consumers&rsquo

organic attributes030309 nutrition & dieteticsGeography Planning and Developmentlcsh:TJ807-830Food consumptionlcsh:Renewable energy sourcesCertification010501 environmental sciencesManagement Monitoring Policy and Law01 natural sciences03 medical and health sciencesAgricultural scienceWillingness to payExtra virgin olive oilOrganic foodSustainable agricultureRelevance (information retrieval)Health attributeHealth concernConsumer behaviourlcsh:Environmental scienceshealth care economics and organizationsHealth concern Sustainable food Organic food Extra virgin olive oil Organic attributes Health attribute Consumer behavior0105 earth and related environmental sciencesConsumption (economics)lcsh:GE1-3500303 health sciencesRenewable Energy Sustainability and the Environmentlcsh:Environmental effects of industries and plantsdigestive oral and skin physiologySustainable foodConsumer behaviorOrganic attributelcsh:TD194-195Food systemsBusiness
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Root and crown rot of olive caused by Phytophthora spp

2011

phylogeneticsRoot and crown rot olive Phytophthora sppfoot rotSettore AGR/12 - Patologia Vegetalefoot rot ; emerging diseases; molecular methods; phylogeneticsemerging diseasesmolecular methods
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Technical English for agriculture

2021

As the world goes global, the agricultural business needs to move across frontiers and oceans. Food, raw and processed, is regularly transported across continents. As space is no longer a limit for food trade and human nutrition, language cannot represent a barrier to this continuous exchange. In the last 60 years, English has been taking a foothold as the primary language for world trade and the exchange of agricultural goods is no exception. Agricultural sciences embrace a large number of disciplines, from botany to environmental physiology, from soil science to meteorology, from plant propagation to cultural management, from soil management to pest control, from field crops to animal husb…

plant anatomy soil properties plant propagation irrigation agricultural machinery viticulture oenology olive cultivation olive oil insect morphology farm animals pasta cheese plant pathologytechnical terms plant environmental physiology soil irrigation agricultural machinery crop classification grapevines and wine-making olive and olive oil farm animals cheese making pasta entomologyplant anatomy soil properties plant propagation irrigation agricultural machinery viticulture oenology olive cultivation olive oil entomology animal husbandry plant pathology
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Lo scenario olivicolo mondiale ed europeo

2009

produzione consumi olio d'oliva olive da mensa commercio internazionaleSettore AGR/01 - Economia Ed Estimo Rurale
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Safety in the use of portable olive harvesters

2011

safety harvest olive vibrations
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Del Oliveros al Olivieri. Los contenidos

2016

ResumenEste artículo es la tercera parte de un estudio sobre la versión italiana del Oliveros de Castilla (Olivieri di Castiglia, Venezia, Francesco Portonari, 1552) y contiene una guía de los contenidos de la obra, estructurada según el modelo de la colección «Guías de lectura caballeresca», publicada por el Centro de Estudios Cervantinos. Los resúmenes y el índice de los personajes ofrecen una visión de conjunto de la obra y permiten localizar fácilmente los lugares del texto en que se producen los cambios estudiados.Palabras ClaveOlivieri di Castiglia, Oliveros de Castilla, Francesco Portonari, libros de caballerías, narrativa caballeresca breve, traducciones italianas.AbstractThis artic…

traducciones italianasUNESCO::HISTORIAlibros de caballeríasFilologíasOlivieri di Castiglia Oliveros de Castilla Francesco Portonari libros de caballerías narrativa caballeresca breve traducciones italianasFrancesco PortonariHistoria y crítica literarianarrativa caballeresca breve:HISTORIA [UNESCO]Oliveros de CastillaOlivieri di Castiglia
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Microbial dynamics during green Sicilian table olive fermentations

2009

The production of green table olives is traditionally a spontaneous fermentation carried out by indigenous microflora. Variability of microbial raw material may result in changes in the qualitative aspects of final products (Silvestri et al., 2009). Table olives of five different green table olive cultivars (four Sicilian Brandofino, Castriciana, Nocellara del Belice and Passalunara and the Spanish Manzanilla) were produced according to a semi-industrial technology, in which lactic acid bacteria (LAB) role is partially replaced by lactic acid addiction. Transformation processes were studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Yeasts harboured…

yeasts.Fermentationgreen Sicilian table oliveolive fermentation LABLactobacillus coryniformiLactobacillus plantarum
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