Search results for "olive."

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…

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…

Lo scenario olivicolo mondiale ed europeo

2009

Hankamäki

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.

Safety in the use of portable olive harvesters

2011

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…

FRUIT AND LEAF SENSING FOR THE CONTINUOUS MONITORING OF TREE WATER STATUS IN HIGH-DENSITY ORCHARD SYSTEMS

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…