Search results for "Olive Oil"

showing 4 items of 194 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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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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Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

2012

[EN]: Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate interpretation of the changes taking place at high temperature. Such differences depend on the expression of the results and frequently result in erroneous conclusions. Results showed that from the normalized composition it could be deduced that only the most unsaturated FAME (C18:2) or TAG containing it was significantly altered. However, quantitative data indicated that all the unsaturated FA…

polar famefood.ingredientDouble bond[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFrituralcsh:TX341-641Ésteres metílicos de ácidos grasos polaresoilTriglicéridoschemistry.chemical_compoundfoodFood and NutritionTX341-641polar compoundFatty acidsPolar FAMEÁcidos grasoschemistry.chemical_classificationChromatographyChemistryNutrition. Foods and food supplySunflower oilOrganic ChemistryPolar compoundsFatty acidSunflowerAlimentation et NutritionFryingComposition (visual arts)Triacylglycerolsfatty acidfryingtriacylglycerolfatty acid;frying;polar compound;polar fame;triacylglycerol;oil[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionlcsh:Nutrition. Foods and food supplyAcyl groupFood ScienceOlive oilCompuestos polares
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Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

2014

[Background] It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk.

riesgoMediterranean diethumanosMyocardial InfarctionCardiovascularlaw.inventionCohort StudiesRandomized controlled triallawRisk FactorsNeoplasmsestudios prospectivosNutsMyocardial infarctionProspective StudiesProspective cohort studyestudios de cohortesmediana edadMedicine(all)neoplasiaseducation.field_of_studyancianodietaGeneral MedicineMiddle AgedStrokeOli d'olivaCardiovascular diseasesCardiovascular Diseasesaceites de plantasCohort studyRiskPREDIMEDmedicine.medical_specialtyPopulationenfermedades cardiovascularesNational Death IndexMediterranean dietEnvironmental healthmedicineMortalitatHumansPlant Oilsfactores de riesgoaccidente cerebrovascularMortalityeducationinfarto de miocardioAgedMediterranean DietProportional hazards modelbusiness.industryMalalties cardiovascularsmedicine.diseaseSurgeryDietnuecesbusinessOlive oil
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