Relevant bibliographies by topics / Olive oil

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Olive oil'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Olive oil"

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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 que garanticen la correcta transferencia de un conocimiento especializado con un fuerte arraigo cultural. El presente artículo estudia el léxico relacionado con la recolección, la producción y la comercialización del aceite de oliva, así como de otras industrias y productos emergentes que tienen una relación directa con el oro líquido. Este artículo propone un estudio de esta terminología, empleada para mercantilizar la práctica del oleoturismo, desde una perspectiva traductológica, con el objeto fundamental de analizarlos en el traslado del español al alemán y llevar a cabo una reflexión sobre las técnicas de traducción empleadas. Olive-oil tourism is a new tourist practice that has recently emerged in Spain, considered the main producer of olive oil with quality certification worldwide. Meanwhile, Andalusia is at the forefront in olive oil exploitation and production, thus conferring the world of olive groves and olive oil a global character. In this region, olive oil is seen as one of the main economic engines and a cultural and gastronomic sign. For this reason, the dissemination of this new tourist practice requires experts in terminology and translation to guarantee the correct transfer of specialized knowledge with strong cultural roots. This article studies the lexicon related to the harvest, production and commercialization of olive oil, as well as other emerging industries and products that have a direct relationship with the liquid gold. This article proposes a study of this terminology, used to commercialize the practice of olive-oil tourism, from a translation perspective, with the fundamental objective of analyzing them in the transfer from Spanish to German and to carry out a reflection on the translation techniques used.
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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 (June 2, 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 poles in harvesting were found to reduce the efficiency. It has been found that increasing the olive paste temperature above the optimum level, opening the lid of the malaxer machine during kneading, and the emergence of the black water problem as a result of the use of three-phase and classical systems are the factors that reduce the marketing efficiency in the processing service. It was found that the marketing margin of the intermediaries was 1.64% in olive oil, 20.00% of traders in olive oil, 14.06% of factories and 22.58% of retailers. The difference between producer prices and retail prices was 51.16% for olive oil.
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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 (December 24, 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 microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
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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 (January 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% sure olive oil.
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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 (April 26, 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 environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.
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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 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 properties for curing oxidative damage linked to cancer and neurodegenerative diseases. In addition, this review highlights the nutritional and food benefit of olive oil. Olive oil is an excellent antioxidant whereby olive oil can be applied to protect highly refined food such as meat from any pathogenic food spoilage. We hope that this review will give comprehensive knowledge about the health benefits of olive oil, which help to utilise oil in pharmaceuticals.
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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 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 properties for curing oxidative damage linked to cancer and neurodegenerative diseases. In addition, this review highlights the nutritional and food benefit of olive oil. Olive oil is an excellent antioxidant whereby olive oil can be applied to protect highly refined food such as meat from any pathogenic food spoilage. We hope that this review will give comprehensive knowledge about the health benefits of olive oil, which help to utilise oil in pharmaceuticals.
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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 (June 1, 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 rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content (>5 mg/20 g) allows for the use of the “olive oil polyphenols” health claim on the label of all the analyzed Cobrançosa olive oils.
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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.

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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.
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Vossen, Paul. "Olive Oil: History, Production, and Characteristics of the World's Classic Oils." HortScience 42, no. 5 (August 2007): 1093–100. http://dx.doi.org/10.21273/hortsci.42.5.1093.

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The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. Various nonscientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. This is currently being sorted out with DNA identification. The olive tree requires some chilling; tolerates hot, dry conditions; does not like moisture during bloom, and actually produces better with some stress. As a result, olives were traditionally relegated to lands where little else would survive. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. World production of table olives is now about 1.5 million t/year. The “California Style” black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region. Oil styles are also varied, and most olive fruit (≈16 million t/year) is processed into oil. There are about 19 classic styles of olive oil produced in the world, primarily based on specific varieties grown in different regions. In some cases oils are made with a blend of regional varieties. Defective olive oil is common worldwide. The author discusses six of the world's most influential olive oil varieties ‘Picual’, ‘Coratina’, ‘Koroneiki’, ‘Arbequina’, ‘Frantoio’, and ‘Leccino’; covers some horticultural history of oil olive cultivation and processing; and describes the most current trends toward superhigh-density plantings and automated continuous oil processing.
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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 results obtained, the following are of particular interest. The olive variety influenced the chemical composition and sensory quality of the olive oil. Particularly affected were the composition of fatty acids, sterols, aliphatic and triterpene alcohols, phenolic compounds and sensory attributes. Osmotic stress, due to no irrigation or to saline irrigation, influenced the size and oil content of the fruit and the composition of triacylglycerol molecular species, fatty acids, total phenols, secoiridoid derivatives as well as volatile compounds and sensory attributes of olive oil The processing methods affected the sensory quality and the phenolic compounds of olive oil. The most significant variations occured mainly due to the quantity of water added to the system of extraction and the duration and temperature of malaxation. The alteration of these during the extraction process was reflected in oxidative processes. The rate of olive oil oxidation was a function of both the time and the various conditions of storage. Virgin olive oil keeps its qualitative characteristics under the category of extra virgin olive oil for 15 months if it is stored in tin containers indoors at room temperature and with nitrogen in the headspace. The present studies provide information for the olive oil industry in order to improve the overall olive oil quality by optimising each step of the production chain.
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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
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 (±2ºC) during 63 hours and the other one was a heating trial with frying periods of frozen potato chips, for 45 hours. Several physico-chemical parameters were evaluated in the different olive oil samples collected along the experiments: viscosity, acidity, peroxide index, p-anisidine, absorbance in the UV (232 and 270 nm), polar compounds and fatty acid profile. The results showed that oxidation was higher in the samples heated at 180°C than in the corresponding samples from the trials with frying periods due to the decrease in temperature when the frozen potatoes were immersed in the olive oil. The extra virgin olive oil showed more stability than the “olive oil”, due to the presence of higher concentrations of natural antioxidants which are removed during refining
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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"

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Council, International Olive Oil. Olive oil. Portland, OR: International Olive Oil Council, 2000.

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Quest-Ritson, Charles. Olive oil. New York: DK Pub., 2006.

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

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Taylor, Judith M., and Clare M. Hasler. California's olive pioneers: Early essays on olives & olive oil. Davis, Calif: 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. San Francisco: Chronicle Books, 1994.

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

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Antol, Marie Nadine. The sophisticated olive: The complete guide to olive cuisine. Garden City Park, N.Y: Square One Publishers, 2004.

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

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

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

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Book chapters on the topic "Olive oil"

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Baldoni, Luciana, and Angjelina Belaj. "Olive." In Oil Crops, 397–421. New York, NY: 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, 503–28. Oxford, UK: 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, 388. Berlin, Heidelberg: 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, 243–71. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444339925.ch9.

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Krist, Sabine. "Olive Oil." In Vegetable Fats and Oils, 493–504. Cham: 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, 244–47. London: Routledge, 2023. http://dx.doi.org/10.4324/9781032687940-16.

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Boskou, Dimitrios. "Olive Oil." In More on Mediterranean Diets, 180–210. Basel: KARGER, 2006. http://dx.doi.org/10.1159/000097916.

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Boskou, D. "Olive Oil." In World Review of Nutrition and Dietetics, 56–77. Basel: 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, 821–47. Hoboken, NJ, USA: 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, 33–57. Cham: 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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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 indiscriminately to the environment. Most of the wastes that occur on average as 200 billion tons each year are either left to nature as garbage or used as fuel, animal feed or fertilizer with a little processing. Environmental pollution that appears with increasing industrialization and population, and the economic consumption used to eliminate pollution cause wastes to become a biomass problem. Olive black water contains sugars, organic acids, polyalcohols, pectins, colloids, tannins and lipids. Valuable products can be produced by biotechnological conversion from solid and liquid wastes from the olive oil industry.
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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 peroxide values of olive oils were found in the range of 0.39-0.73 (%oleic acid) and 5.14-9.43 meq O2/kg respectively. The amount of free fatty acids increased with maturity. It was determined that the oleic acid in the range of 67.59%-70.26%, palmitic acid in the range of 13.56-15.82%, linoleic acid in the range of 9.52-13.65%, stearic acid in the range of 3.34-4.13%, palmitoleic acid 0.96%-1.29%, linolenic acid 0.86-0.98% and arachidic acid 0.42-0.53. It was determined that decrease in oleic acid and palmitic acid contents and an increase in linoleic acid content with maturity. It has been determined that Halhalı monovarietal olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.
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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). Stroudsburg, PA, USA: Association for Computational Linguistics, 2018. http://dx.doi.org/10.18653/v1/n18-2035.

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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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Gaidau, Carmen, Maria Stanca, Demetra Simion, Olga Niculescu, Cosmin-Andrei Alexe, Concepcio Casas, Anna Bacardit, Stoica Tonea, and Gabriela Paun. "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 tanning product. The use of new renewable materials from oil industry as biobased tanning material for leather industry represents an important step in lowering carbon footprint of both sectors and complies with circular economy principles. The antioxidant and antimicrobial properties of olive oil pomace can be exploited in view of increasing the efficiency of the new product. The paper presents the characterisation of four kinds of wet olive pomace wastes, water and water-organic solvent extracts as tanning materials in order to select the methods for a new tanning material elaboration and testing on leathers in retanning processes.
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Torres Rodríguez, Irina, Maria-Teresa Sánchez, Maria-José de la Haba, DOLORES CATALINA PÉREZ MARÍN, JOSÉ EMILIO GUERRERO GINEL, and Ana Garrido-Varo. "Near infrared Spectroscopy for discrimination between Extra Virgin Olive Oil and Lampante Olive Oil." In 17th International Conference on Near Infrared Spectroscopy. Foz do Iguaçu - PR, Brazil: Galoa, 2015. http://dx.doi.org/10.17648/nir-2015-34359.

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Tamara, Moch Rifqi, Cory Nur Hafifah, Trisna Julian, Danang Lelono, Roto Roto, and Kuwat Triyana. "Development of potentiometric electronic tongue to identify adulteration of olive pomace oil in extra virgin olive oil." In THE 11TH INTERNATIONAL CONFERENCE ON THEORETICAL AND APPLIED PHYSICS: The Spirit of Research and Collaboration Facing the COVID-19 Pandemic. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0167162.

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Pikoulis, Erion, Konstantinos Blekos, and Dimitrios Kosmopoulos. "Automated classification of olive fruit for enhanced olive oil production using computer vision." In Optics, Photonics and Digital Technologies for Imaging Applications VIII, edited by Peter Schelkens and Tomasz Kozacki. SPIE, 2024. http://dx.doi.org/10.1117/12.3023019.

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Alouache, Besma, Tarek Boutkedjirt, and Didier Laux. "Ultrasonic assessment of olive oil mixtures properties." In 2016 IEEE International Ultrasonics Symposium (IUS). IEEE, 2016. http://dx.doi.org/10.1109/ultsym.2016.7728604.

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Bordons, Carlos, and Manuel L. Zafra. "Inferential sensor for the olive oil industry." In 2003 European Control Conference (ECC). IEEE, 2003. http://dx.doi.org/10.23919/ecc.2003.7085250.

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Reports on the topic "Olive oil"

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Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, March 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 the adulterants. As olive oil is frequently diluted with undeclared refined olive oil or degraded virgin olive oil, methods have been established to determine the quality of the oil’s freshness and compliance with international standards. Adulteration has also been observed in various vegetable oils including canola (Brassica napus, Brassicaceae), sunflower (Helianthus annuus, Asteraceae), and other oils. This document should be viewed in conjunction with the corresponding Botanical Adulterants Prevention Bulletin on olive oil published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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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, January 2016. http://dx.doi.org/10.32747/2016.7604285.bard.

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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, May 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 invoke the cultural and scientific heritage of the local community to draw inspiration from their sources of strength to plan how local production of the traditional heritage industries can be revitalised after the destruction caused by ISIS. The paper also explores the attachment of the Yazidi community in Bashiqa to the traditional industrial crafts and the extent of their influence on social and economic life, especially given that the city of Mosul is famous for its craft activity, in addition to the cultural and religious differences among the local population of Bashiqa, which comprises several components of Iraqi society (Yazidi, Catholic and Orthodox Christians, and the Muslim Shabak – Sunni, Shiite, and Kurdish) and thus affect the community’s view of the traditional crafts.
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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, August 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, seeking to use cetylated fatty acids within the food category: food supplements. To support the FSA and FSS in their evaluation of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the safety dossier and supplementary information provided by the applicant. The Committee concluded that the applicant had provided sufficient information to assure the novel food, cetylated fatty acids, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous and does not mislead consumers. The views of the ACNFP have been taken into account in this safety assessment which represents the opinion of the FSA and FSS on cetylated fatty acids.
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GAFNER, STEFAN. Saw Palmetto Extract Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, September 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. This Laboratory Guidance Document (LGD) presents a review of the various analytical technologies used to differentiate between authentic saw palmetto extracts and ingredients containing adulterating materials. This document can be used in conjunction with the Saw Palmetto Botanical Adulterants Bulletin, rev. 3, published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program in 2018.
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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, April 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 pollutants, further develop GC-MS and LC-MS with SMB and combine QuEChERS with GC-SMB-MS and LC-SMB-EI-MS to provide the “ultimate” approach for the analysis of hazardous chemicals in food. Major conclusions, solutions and achievements: The original QuEChERS method was validated for more than 200 pesticide residues in a variety of food crops. For the few basic pesticides for which the method gave lower recoveries, an extensive solvent suitability study was conducted, and a buffering modification was made to improve results for difficult analytes. Furthermore, evaluation of the QuEChERS approach for fatty matrices, including olives and its oil, was performed. The QuEChERS concept was also extended to acrylamide analysis in foods. Other advanced techniques to improve speed, ease, and effectiveness of chemical residue analysis were also successfully developed and/or evaluated, which include: a simple and inexpensive solvent-in-silicone-tube extraction approach for highly sensitive detection of nonpolar pesticides in GC; ruggedness testing of low-pressure GC-MS for 3-fold faster separations; optimization and extensive evaluation of analyte protectants in GC-MS; and use of prototypical commercial automated direct sample introduction devices for GC-MS. GC-MS with SMB was further developed and combined with the Varian 1200 GCMS/ MS system, resulting in a new type of GC-MS with advanced capabilities. Careful attention was given to the subject of GC-MS sensitivity and its LOD for difficult to analyze samples such as thermally labile pesticides or those with weak or no molecular ions, and record low LOD were demonstrated and discussed. The new approach of electron ionization LC-MS with SMB was developed, its key components of sample vaporization nozzle and flythrough ion source were improved and was evaluated with a range of samples, including carbamate pesticides. A new method and software based on IAA were developed and tested on a range of pesticides in agricultural matrices. This IAA method and software in combination with GC-MS and SMB provide extremely high confidence in sample identification. A new type of comprehensive GCxGC (based on flow modulation) was uniquely combined with GC-MS with SMB, and we demonstrated improved pesticide separation and identification in complex agricultural matrices using this novel approach. An improved device for aroma sample collection and introduction (SnifProbe) was further developed and favorably compared with SPME for coffee aroma sampling. Implications, both scientific and agricultural: We succeeded in achieving significant improvements in the analysis of hazardous chemicals in the food supply, from easy sample preparation approaches, through sample analysis by advanced new types of GC-MS and LCMS techniques, all the way to improved data analysis by lowering LOD and providing greater confidence in chemical identification. As a result, the combination of the QuEChERS approach, new and superior instrumentation, and the novel monitoring methods that were developed will enable vastly reduced time and cost of analysis, increased analytical scope, and a higher monitoring rate. This provides better enforcement, an added impetus for farmers to use good agricultural practices, improved food safety and security, increased trade, and greater consumer confidence in the food supply.
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