Search results for "olive."
showing 10 items of 459 documents
Nutritional quality of extra virgin olive oil determined by the application of a new functional matematic index
2015
The extra virgin olive oil is very important in the Mediterranean diet. From the nutritional point of view, the high energy content and an optimal ratio between saturated and unsaturated fatty acids, together with the presence of minor compounds such as phenols and tocopherols and the related antioxidant capacity, confer to this product a high healthy value.The extra-virgin oil’s nutritional properties depend on the pedoclimatic conditions, cultivar and the production process. In the last years many studies have been performed to remark and describe the safety and nutritional quality of the extra-virgin olive oils but it is difficult to compare different parameters representative of oil’s n…
Sensor to safeguard quality in the conservation of siciian extra virgin olive oil
2020
The production of olive oil in Sicily, in recent decades, has implemented the use of technologies that have as their main objective the sustainable safeguarding of food quality. Food quality both from the point of view of the transformation process, and from the point of view of product conservation, from olive oil is not a simple condiment but involves important nutritional attentions with health implications. The preservation of bottled olive oil is fundamental in order to improve the life cycle of the product after its transformation, in shelf life. The parameters observed during the observed conservation and storage period; temperature and relative humidity. The information collected is…
Qualitative comparision of olive oil mediterranean
2012
A fast liquid chromatography-mass spectrometry method combined with linear discriminant analysis for the characterization of extra virgin sicilian ol…
2008
Research on the volatile fraction in leaves of Olea europaea subsp. oleaster and Olea europaea subsp. sativa.
2005
Evaluation of the efficiency of different harvesting methods of olives
2006
This paper reports the results of experimental tests carried out in Sicily about the harvesting of olives. Three varieties were selected (Biancolilla, Cerasuola and Nocellara del Belice); the tests were performed in three different periods with three different harvesting systems: manual, manual with pneumatic combs and mechanical harvesting. The aim of this study was to evaluate the work capacity and productivity of the three harvesting systems and the period maximising the mechanical harvesting efficiency. The damages caused to the trees after mechanical harvesting with a variable frequency shaker were also evaluated. Naturally fallen olives, Jean’s maturity index, detachment force, harves…
Olive: con i "pettini" la raccolta è meno costosa
2006
Indagine sperimentale sui costi di attrezzature agevolatrici la raccolta delle olive.
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