Search results for "3309.90 Microbiología de Alimentos"
showing 2 items of 2 documents
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
2020
Publisher's version (útgefin grein)
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…