Search results for "olive."
showing 10 items of 459 documents
Spatial Bayesian Modeling Applied to the Surveys of Xylella fastidiosa in Alicante (Spain) and Apulia (Italy)
2020
The plant-pathogenic bacterium Xylella fastidiosa was first reported in Europe in 2013, in the province of Lecce, Italy, where extensive areas were affected by the olive quick decline syndrome, caused by the subsp. pauca. In Alicante, Spain, almond leaf scorch, caused by X. fastidiosa subsp. multiplex, was detected in 2017. The effects of climatic and spatial factors on the geographic distribution of X. fastidiosa in these two infested regions in Europe were studied. The presence/absence data of X. fastidiosa in the official surveys were analyzed using Bayesian hierarchical models through the integrated nested Laplace approximation (INLA) methodology. Climatic covariates were obtained from …
Olive yield as a function of soil moisture dynamics
2011
This study introduces a water-driven crop model aiming to quantitatively link olive yield to climate and soil moisture dynamics using an ecohydrological approach. A mathematical model describing soil moisture, evapotranspiration and assimilation dynamics of olive orchards is developed here. The model is able to explicitly reproduce two different hydroclimatic phases in Mediterranean areas: the well-watered conditions in which evapotranspiration and assimilation assume their maximum values and the real conditions where the limitations induced by soil moisture availability are taken into account. Annual olive yield is obtained by integrating the carbon assimilation during the growing season, …
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional metho…
2015
Abstract Background A large amount of wastes and by-products are generated during olive oil production process. Traditionally, these products have been considered as a problem. However, they constitute a great source of high-added value compounds, which have the potential to be used as food additives and/or nutraceuticals. Therefore, valorization of wastes and by-products from food industry kills two birds with one stone and addresses both the use of waste and by-products and societal health, thus greatly contributing for a sustainable food chain from an environmental and economical point of view. Scope and approach In the present review, current and new insights in the recovery of high-add…
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…
Les sarcophages de pierre du site d’Escolives-Sainte-Camille. Étude typologique et pétrographique
2002
National audience
Les sarcophages du haut Moyen Âge en Bourgogne du nord – Approches méthodologiques, premiers résultats et réflexions
2001
International audience
La nécropole monumentale d'Escolives-Sainte-Camille "La Pièce de l'Étang" (Yonne). Premiers résultats (fouilles 1997-1999)
2004
International audience; La fouille de ce site a été entreprise en collaboration avec l'Université d'Edimbourg (Pr. M. Midgley) dans le cadre d'un projet de recherche sur les origines et les mutations marquant l'éclosion du Néolithique moyen en Sud-Est du Bassin parisien : mieux caractériser les pratiques funéraires et leur évolution, progresser dans la compréhension de la structure sociale, mieux appréhender le modèle d'organisation territoriale.Le site de "La Pièce de l'Étang" à Escolives-Sainte-Camille (Yonne) a volontairement été choisi en amont de l'Yonne moyenne, dans une zone où l'occupation connue relève plutôt d'un Chasséen du Sud et non du Cerny. Repéré par des survols aériens de J…
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…
Preliminary results for application of culture-independent molecular methods to olive brines bacterial communities.
2006
Transformation of green table olives requires a brining stage during which olives ferment. In naturally transformed olives, both flavour improvement and debittering are associated to fermentation. Because of brine features, naturally occurring bacteria and yeasts are progressively selected by the high salt concentration, low pH and phenolic compounds with antimicrobial activity. The establishment of an adequate fermenting microflora is essential to obtain a good and safe product; then, during transformation, control of chemical and microbiological parameters is crucial. Currently, microflora is periodically monitored by plate-counting of main groups. These routine analyses, however, don’t s…