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Relevant bibliographies by topics / Olive oil

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Academic literature on the topic 'Olive oil'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Olive oil"

1

Montes Sánchez, Alba. "La importancia de la terminología en el oleoturismo: análisis contrastivo aplicado a la traducción (español-alemán)." Estudios Franco-Alemanes. Revista internacional de Traducción y Filología 11 (December 30, 2019): 97–112. http://dx.doi.org/10.21071/estfa.v11i.15883.

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El oleoturismo es una novedosa práctica turística que ha emergido recientemente en España, considerado el principal productor de aceite de oliva con certificación de calidad a nivel mundial. Mientras, Andalucía se sitúa a la cabeza en explotaciones y producción oleícola, otorgando así al mundo del olivo y del aceite de oliva andaluz un carácter globalizado. En esta región, el aceite de oliva se contempla como uno de los principales motores económicos y un signo cultural y gastronómico. Por ello, la divulgación de esta nueva práctica turística requiere de expertos en terminología y traducción q

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Kızılaslan, Halil, and Serkan Birsin. "TR 22 Bölgesi’nde Zeytin ve Zeytinyağı Pazarlama Organizasyonu ve Pazarlama Etkinliklerinin Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 5 (2022): 907–17. http://dx.doi.org/10.24925/turjaf.v10i5.907-917.5194.

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In this study, olive oil producing, processing and intermediary enterprises in the TR22 Region in the 2017-18 production year were examined. As a result of the study, it was found that oil mills, olive oil factories, traders, retailers, TARİŞ and final consumers form the marketing channels in olive oil and olive oil in the research region. It was found that the waiting of oil grain olives as a result of agglomeration in post-harvest processing centers, the use of sacks in the transportation of oil grain olives, the mixing of bottom olives with the ones plucked from the branch and the use of po

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Athanasiadis, Vassilis, Theodoros Chatzimitakos, Eleni Bozinou, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas. "Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization." Antioxidants 12, no. 1 (2022): 30. http://dx.doi.org/10.3390/antiox12010030.

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In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microe

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Stanton, John L., and Ekaterina Salnikova. "Consumer Perceptions of 100% Pure Olive Oil." International Journal of Food and Beverage Manufacturing and Business Models 1, no. 1 (2016): 40–47. http://dx.doi.org/10.4018/ijfbmbm.2016010104.

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The purpose of this study is to understand what American consumers believe is 100% pure olive oil. The study is an extension to previous work done but includes the analysis of the perceptions of pomace olive oil and 100% Pure Olive Oil. This research includes a survey of 200 consumers on a national basis. The results indicate that consumers have little understanding of olive oil in general but they specifically believe that 100% olive oil must be made only from olives by can be made from any parts of the olive fruit. A significant number of consumers believed that olive oil from pomace is 100%

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KESKİN, Gizem Sena, and Hasan Hüseyin Kara. "Different Flavors, A Shared Theme: Olive Oil." Journal of Academic Tourism Analysis 5, no. 2 (2024): 108–19. https://doi.org/10.5281/zenodo.14582986.

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Food is a cultural element with both individual and social dimensions, and the physical and cultural geography in which it is located directly affects culinary traditions. Also, from the point of view of consumers, there has been an increasing trend towards healthy eating and consumption of nutritious products, which is known to lead to an increased interest in olives and olive oil. When the history of olive oil is examined, it is stated that the ancient Greek and Roman civilizations had an important place in culinary practices, and the use of olives and olive oil has continued since those tim

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García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García, and Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces." Processes 8, no. 5 (2020): 511. http://dx.doi.org/10.3390/pr8050511.

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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmen

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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, et al. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.

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Olive oil is depicted as "green gold" in Libya. It plays an inevitable role in Libyan food culture and countries' economies. This review highlighted the most recent advances and challenges about the botanical classification of olives', factors affecting olive oil quality and virgin olive oil processing techniques. Furthermore, this review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol-related and other vascular diseases. Also exhibits excellent pharmaceutical prope

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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, et al. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.

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Olive oil is depicted as "green gold" in Libya. It plays an inevitable role in Libyan food culture and countries' economies. This review highlighted the most recent advances and challenges about the botanical classification of olives', factors affecting olive oil quality and virgin olive oil processing techniques. Furthermore, this review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol-related and other vascular diseases. Also exhibits excellent pharmaceutical prope

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Peres, Fátima, Cecília Gouveia, Conceição Vitorino, Helena Oliveira, and Suzana Ferreira-Dias. "How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits." Foods 13, no. 11 (2024): 1734. http://dx.doi.org/10.3390/foods13111734.

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Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted from fruits of ‘Galega Vulgar’ and ‘Cobrançosa’ cultivars, naturally affected by olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic rai

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Ateş, Alper, and Halil Sunar. "EVALUATION OF OLIVE TREE, OLIVE AND OLIVE OIL IN THE SCOPE OF CULTURAL HERITAGE." Ağrı İbrahim Çeçen Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 11, no. 1 (2025): 125–51. https://doi.org/10.31463/aicusbed.1538523.

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The most important features that form the shared values of societies and distinguish them from other societies are their cultures. The increased communication between societies brought about by globalization causes cultural values to shift or vanish. These developments have given importance to studies on cultural heritage, which is vital in transferring cultural elements to future generations. The olive tree symbolizes victory, purity, power, fertility, life, freedom, and peace in many societies worldwide. For this reason, the olive tree, olives, and olive oil have been recognized as essential

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Dissertations / Theses on the topic "Olive oil"

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Warnock, Peter. "Identification of ancient olive oil processing methods based on olive remains /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144469.

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Stefanoudaki-Katzouraki, Evagelia. "Factors affecting olive oil quality." Thesis, Cardiff University, 2004. http://orca.cf.ac.uk/55926/.

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Olive (Olea europaea, Z.), an evergreen tree has been cultivated for thousands years, in many semi-arid and arid mountainous areas surrounding the Mediterranean Sea. Olive oil is extracted from the olive fruit by mechanical means, without any chemical treatment thus preserving all of its natural constituents, which are responsible for the unique flavor, as appreciated by consumers. This thesis concentrates on the important factors that might affect the quality of olive oil. These comprise: cultivar / agricultural methods / weather / processing / storage. Of the quantitative and qualitative res

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Tsimidou, M. "Chromatographic authentication of olive oil." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356493.

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Michels, Trudie. "The 'good oil' the role olive oil plays in the lives of Western Australian consumers /." Connect to thesis, 2006. http://portal.ecu.edu.au/adt-public/adt-ECU2006.0053.html.

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Rietjens, Saskia Johannes. "Hydroxytyrosol a versatile antioxidant from olive oil /." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Universiteit Maastricht [host], 2008. http://arno.unimaas.nl/show.cgi?fid=12824.

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Zhou, Wei. "Demand for olive oil in German restaurants." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011904.

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Jermoumi, Rabia. "Structural econometric model of the European Union olive oil sector /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3164515.

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Carapinha, Pedro Gomes. "Utilização do azeite na fritura de alimentos." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5317.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>Olive oil has been widely used in the cuisine of the Mediterranean basin, due to its organoleptic properties and also to its oxidative thermostability.ascribed to the richness in monounsaturated fatty acids and high concentration of natural antioxidants. Two heating trials were performed to.evaluate the thermostability of two olive oils with the name: “extra virgin olive oil” and “olive oil” (moisture of virgin olive oil with refined olive oil): one of these trial consisted on heating at 180ºC (

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Azadmard-Damirchi, Sodeif. "Olive oil : phytosterols, tracing of adulteration with hazelnut oil and chemical interesterification /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200736.pdf.

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Michels, Trudie. "The `Good Oil': The role olive oil plays in the lives of Western Australian consumers." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2006. https://ro.ecu.edu.au/theses/83.

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Throughout Australia, a great number of resources have been devoted to the burgeoning billion dollar Australian olive industry. Recently a rapid increase in olive oil production has been witnessed. This growth combined with aggressive international competition will see pressure put on Australian producers to supply quality and price-effective olive oil into the Australian market. This will require a detailed understanding of consumers' perceptions of and thoughts about olive oil and a comprehension of how, when, where and why consumers utilise olive oil.

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Books on the topic "Olive oil"

1

Quest-Ritson, Charles. Olive oil. DK Pub., 2006.

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Commission of the European Communities. Directorate-General for Agriculture., ed. Olive oil. Office for Official Publications of the European Communities, 1996.

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Council, International Olive Oil. Olive oil. International Olive Oil Council, 2000.

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Taylor, Judith M., and Clare M. Hasler. California's olive pioneers: Early essays on olives & olive oil. Robert Mondavi Institute for Wine and Food Science, UC Davis, 2009.

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Klein, Maggie Blyth. The feast of the olive: Cooking with olives and olive oil. Chronicle Books, 1994.

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Calzolari, Silvana Bevilacqua. L' olio d'oliva. Lucarini, 1986.

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7

Antol, Marie Nadine. The sophisticated olive: The complete guide to olive cuisine. Square One Publishers, 2004.

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Boskou, Dimitrios. Olives and olive oil bioactive constituents. AOCS Press, 2015.

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9

Dolamore, Anne. The essential olive oil companion. Grub Street, 1989.

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Dolamore, Anne. The essential olive oil companion. Interlink Books, 1994.

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Book chapters on the topic "Olive oil"

1

Baldoni, Luciana, and Angjelina Belaj. "Olive." In Oil Crops. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-77594-4_13.

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Gallardo-Guerrero, Lourdes, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera, and María Roca. "Olives and Olive Oil." In Tropical and Subtropical Fruits. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118324097.ch26.

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Bährle-Rapp, Marina. "olive oil." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_7178.

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Boskou, Dimitrios. "Olive Oil." In Vegetable Oils in Food Technology. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444339925.ch9.

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Krist, Sabine. "Olive Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_79.

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Gordon-Ashworth, Fiona. "Olive Oil." In International Commodity Control. Routledge, 2023. http://dx.doi.org/10.4324/9781032687940-16.

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Boskou, Dimitrios. "Olive Oil." In More on Mediterranean Diets. KARGER, 2006. http://dx.doi.org/10.1159/000097916.

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Boskou, D. "Olive Oil." In World Review of Nutrition and Dietetics. KARGER, 2000. http://dx.doi.org/10.1159/000059722.

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García-González, Diego Luis, María Teresa Morales, and Ramón Aparicio. "Olive and Olive Oil." In Handbook of Fruit and Vegetable Flavors. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch43.

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Delgado, Amélia Martins, Salvatore Parisi, and Maria Daniel Vaz Almeida. "Olive Oil and Table Olives." In Chemistry of the Mediterranean Diet. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-29370-7_4.

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Conference papers on the topic "Olive oil"

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Alcantara, Carlos Boduar, Luisa Jorge, and Clara Bento Vaz. "Sustainably enhancing olive oil production: intelligent system architecture." In 2025 24th International Symposium INFOTEH-JAHORINA (INFOTEH). IEEE, 2025. https://doi.org/10.1109/infoteh64129.2025.10959202.

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Di Mario, J., A. M. Gambelli, D. Del Buono, D. Puglia, and G. Gigliotti. "OPTIMIZING BIOGAS PRODUCTION FROM OLIVE OIL MILL RESIDUES: A COMPARATIVE EVALUATION OF TREATMENT TECHNIQUES FOR SUSTAINABLE RESOURCE RECOVERY." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/4.2/s17.17.

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The olive oil sector is one of the most widespread agricultural and agro-industrial activities in the Mediterranean region, and it also produces a significant amount of waste biomass. This research aimed to find energy valorisation for the olive oil by-products through biogas/biomethane production from olive pomace (OP) and olive mill wastewater (OW). To this end, these biomasses underwent preliminary treatments: the OP was processed using an ionic liquid (IL) consisting of triethylamine and sulfuric acid [Et3N][HSO4], which removed hemicellulose and lignin, thus allowing recovering of the ins

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Mourao, Paulo. "THE POTENTIAL OF OLIVE POMACE BIOCHAR FOR METAL RETENTION." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.32.

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This paper is a review of the potential of olive pomace, a by-product of the olive sector, as a precursor for the production of biochar. In general, it presents a panorama of this sector, which is so important worldwide and particularly in the Mediterranean region, the largest olive and olive oil producing area in the world, representing 90% of global production. We also address the problem of the large amount of waste (around 15 million tons/year), in the form of pomace, generated by this olive oil production industry, which has an impact on the environment and directly on the people living n

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Lo Presti, Nicolò, Kamilia Abahri, Giovanni Castellazzi, Paolo Mengoli, and Paolo Stabellini. "Experimental Investigation of Lightweight Mortars Based on Recycled Olive Kernel through Hygric and Mechanical Characterization." In 2024 10th International Conference on Architecture, Materials and Construction & 2024 5th International Conference on Building Science, Technology and Sustainability. Trans Tech Publications Ltd, 2025. https://doi.org/10.4028/p-z8fxbr.

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Bio-based building materials are now being widely explored by researchers to promote their effective use and reduce the environmental impact of building construction. Among these, mortars based on olive kernel aggregate, a waste product of the production of olive oil, can be effectively adopted for moderate load-bearing applications in buildings thanks to their lower density and thermal conductivity,compared to traditional sand-based mortars. Nevertheless, to date most of the researchers focused on mortars produced with a partial substitution of traditional sand with olive kernels and relative

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Ozcan, Mehmet Musa, and Viktar Lemiasheuski. "ENVIRONMENTAL RISKS AND EVALUATION OF BY-PRODUCTS OF OLIVE OIL PRODUCTION." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-198-201.

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Olive production has been carried out in Turkey for many years. Olive is an important product in Turkey in terms of both production amount and economic value. Olives and olive oil obtained from olives have been important nutrients for humans for centuries. In olive production, which has a very important place in the country’s economy, in addition to main products such as olive oil and table olives and olive oil, solid and liquid by-products such as “Pirina” and “Blackwater” are formed in olive oil factories. Against pomace, which can be evaluated economically, black water is left indiscriminat

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Bozdogan Konuskan, Dilsat. "Influence of Olive Maturity on Some Physico-Chemical Properties and Fatty Acid Composition of Monovarietal Olive Oil Extracted from Halhali Cultivar." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.i.5.

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This study was carried out to determine influence of olive maturity on some physicochemical properties and fatty acid compositions of olive oils extracted from the Halhalı cultivar which harvested from Hatay in the Eastern Mediterranean region of Turkey. For this purpose, olive oils were obtained by mechanical method from olives collected from Halhalı cultivar in 3 different olive maturity of the 2021 production season. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, fatty acid compositions were carried out in Halhalı olive oil. Free fatty acids and pe

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Shwartz, Vered, and Chris Waterson. "Olive Oil is Made." In Proceedings of the 2018 Conference of the North American Chapter of the Association for Computational Linguistics: Human Language Technologies, Volume 2 (Short Papers). Association for Computational Linguistics, 2018. http://dx.doi.org/10.18653/v1/n18-2035.

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Alvino, Diogo da Silva, Jhon Randler dos Santos Belarmino, Warley M. Valente Junior, et al. "OlivesApp: Aplicativo de Classificação do Índice de Maturação de Azeitonas através do YOLOv8." In Anais Estendidos do Simpósio Brasileiro de Sistemas Multimídia e Web. Sociedade Brasileira de Computação - SBC, 2024. http://dx.doi.org/10.5753/webmedia_estendido.2024.244038.

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This work presents the development of an application designed to detect and classify the ripeness index of olives using YOLOv8. The main objective is to provide a practical and accessible solution for olive growers and researchers, facilitating analysis and decision-making related to olive harvesting and cultivation. The application employs image processing algorithms to identify specific characteristics of olives in digital images, classifying their ripeness quickly and efficiently. The results indicate that the application has great potential to optimize production processes and improve the

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Gaidau, Carmen, Maria Stanca, Demetra Simion, et al. "Olipo-wet olive pomace, a new renewable source for leather retanning." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.10.

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The aim of OLIPO project is to find suitable extraction methods for an important waste of olive oil production, wet olive pomace, in view of reclaiming it as tanning and retanning material, alternative to petroleum origin materials. The total volume of wet olive pomace in Mediterranean countries where olive crops are traditional is about 80% of processed olives and is the result of a two-phase continuous extraction process. Wet olive pomace is rich in polyphenolic compounds, fats, tannins, non-tannins, possible to be extracted, concentrated, chemical processed in view of developing a new tanni

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Waasdorp, Pim, Aron van den Bogaard, Leen van Wijngaarden, and Sander Huisman. "Video: Melting of olive oil." In 76th Annual Meeting of the APS Division of Fluid Dynamics. American Physical Society, 2023. http://dx.doi.org/10.1103/aps.dfd.2023.gfm.v0039.

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Reports on the topic "Olive oil"

1

Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify t

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Mailer, Rodney, and STEFAN GAFNER. Adulteration of Olive (Olea europaea) Oil. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2020. https://doi.org/10.59520/bapp.bapb/zwbu1154.

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The goal of this bulletin is to provide general information about olive oil and possible causes of adulteration, mislabeling, counterfeiting, and fraud of the product. The guidelines for genuine olive oil are adapted from the International Olive Council (IOC; Spanish – Consejo Oleicola International [COI]) and other legitimate, appropriate sources. The contents provide information on possible adulterants in olive oil, the underlying causes of adulteration, and how to test for the presence of these adulterants. The bulletin also serves as a summary of the relevant scientific information availab

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Wang, Selina, Ofir Benjamin, Arnon Dag, and Ilias Tagkopoulos. Developing advanced chemical and computational methods for assessing organoleptic properties of olive oil. United States Department of Agriculture, 2016. http://dx.doi.org/10.32747/2016.7604285.bard.

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Bejar, Ezra. Adulteration of Oregano Herb and Essential Oil. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2019. https://doi.org/10.59520/bapp.bapb/hyui8203.

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The goal of this bulletin is to provide timely information and/or updates on issues of intentional and accidental adulteration and mislabeling of oregano herb and essential oil (EO).* It provides information on issues of adulteration and mislabeling of oregano (Origanum vulgare subsp. hirtum, O. onites) herb used as a spice and herbal remedy, in particular with winter savory (Satureja montana, Lamiaceae) herb, sweet marjoram (Origanum majorana, Lamiaceae) herb, Cistus spp. (Cistaceae) leaf, olive (Olea europaea, Oleaceae) leaf, thyme (Thymus spp., Lamiaceae) herb, summer savory (Satureja horte

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Khuder, Wafaa. The Role of Small and Medium Industries in the Heritage Identity in Iraq: A Case Study of Bashiqa Town. Institute of Development Studies, 2023. http://dx.doi.org/10.19088/creid.2023.005.

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This paper aims to identify the most famous Yazidi heritage industries in the town of Bashiqa, in Nineveh governorate. It explores the economic, social and cultural reality of three non-material industries (the manufacture of al-rashi, olive oil and soap) in the town of Bashiqa by comparing how they were manufactured in the past with how they are manufactured in the present, and assessing the impact of ISIS gangs on these industries. Finally, the paper puts forward proposals for how these industries can be developed to maintain their heritage and sustainability. The research also aims to invok

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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of assessment of Cetylated Fatty Acids as a Novel Food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.loq953.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from Pharmaneutra S.p.a., Italy (“the applicant”) for the authorisation of cetylated fatty acids as a novel food. The novel food is a mixture of cetylated fatty acids, cetyl myristate and cetyl oleate, which are synthesised from cetyl alcohol with myristic acid and, cetyl alcohol with oleic acid, respectively. These two cetylated fatty acids are then blended with olive oil to give a finished product containing 70 – 80% cetylated fatty acids. The application is a new application, s

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Chutimaworapan, Suchada, Chaiyo Chaichantippayuth, and Areerat Laopaksa. Formulation of pharmaceutical products of Garcinia mangostana Linn. extracts. Chulalongkorn University, 2006. https://doi.org/10.58837/chula.res.2006.32.

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Part I: The purpose of the investigation was to develop the extraction process that was simple, practical and giving high yield. The maceration of dried powder of Garcinia mangostana fruit husk with ethyl acetate gave yellow crystalline powder of mangostin. The yield was calculated as 7.47%. The identification of the Garcinia mangostanahusk extract was carried out by thin-layer chromatography (TLC) and differential scanning calorimetry. The TLC of mangostin was done by using the alumina sheet and ethyl acetate: hexane (3:1) as mobile phase. The Rf value as compared with standard mangostin was

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GAFNER, STEFAN. Saw Palmetto Extract Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2019. http://dx.doi.org/10.59520/bapp.lgd/qndh7158.

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There is documented evidence of the adulteration of saw palmetto fruit extracts with a number of vegetable oils, such as canola (Brassica napus ssp. napus, Brassicaceae), coconut (Cocos nucifera, Arecaceae), olive (Olea europaea, Oleaceae), palm (Elaeis guineensis, Arecaceae), peanut (Arachis hypogaea, Fabaceae), and sunflower (Helianthus annuus, Asteraceae) oils. The partial or complete substitution of saw palmetto fruit extracts with mixtures of fatty acids of animal origin was first documented in 2018, and seems particularly common in materials sold as saw palmetto originating from China. T

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Lehotay, Steven J., and Aviv Amirav. Fast, practical, and effective approach for the analysis of hazardous chemicals in the food supply. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7695587.bard.

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Background to the topic: For food safety and security reasons, hundreds of pesticides, veterinary drugs, and environmental pollutants should be monitored in the food supply, but current methods are too time-consuming, laborious, and expensive. As a result, only a tiny fraction of the food is tested for a limited number of contaminants. Original proposal objectives: Our main original goal was to develop fast, practical, and effective new approaches for the analysis of hazardous chemicals in the food supply. We proposed to extend the QuEChERS approach to more pesticides, veterinary drugs and pol

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