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Dissertations / Theses on the topic 'Olive oil'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Keceli, Turkan. "Antioxidant and antimicrobial activity of olive oil phenolics." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325073.

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12

Silva, Ana Francisca Osório de Almeida Coelho e. "Bioproduction of polyhydroxyalkanoates from olive oil mill effluents." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10710.

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Mestrado em Biotecnologia<br>O objetivo deste trabalho incidiu no desenvolvimento de um processo multi-stage económico para a produção de polímeros biodegradáveis, polihidroxialcanoatos (PHA), por culturas microbianas mistas, usando como matéria-prima águas residuais de lagares de azeite. Neste processo foram utilizadas águas residuais de lagares de azeite pré-fermentadas, nas quais 60% do conteúdo de CQO (Carência Química de Oxigénio) solúvel foi convertido em ácidos gordos voláteis (AGV) que são substratos mais directos para a produção de PHA. Esta corrente rica em AGV foi utilizada como ali

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13

Mendes, Inês Isabel Matos. "Estudo de caso de um lagar de azeite tradicional na Beira Interior. Análise sócio-económica e ambiental." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5265.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>This thesis aimed to highlight the importance that traditional olive mills still have among small olive growers, through the analysis of socio-economic and environmental aspects. The study took place in Sertã (Beira Interior region), at the Cooperativa Agrícola dos Olivicultores de Palhais. The adopted methodology included monitoring of the olive oil production cycle of, fromolive harvesting to its processing, and subsequently physico-chemical analyzes of olive, olive pomace and wastewater from olive washing and olive oil c

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14

Kokoo, Rungrote. "Upgrading of oleic acid, olive oil, and used cooking oil via bubbling ozonolysis." Thesis, University of Sheffield, 2015. http://etheses.whiterose.ac.uk/11222/.

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15

Vezzaro, Alice. "Olive ripening and oil flavour in Veneto: molecular and technological aspects." Doctoral thesis, Università degli studi di Padova, 2012. http://hdl.handle.net/11577/3422067.

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Extra-virgin olive oil is a very appreciated vegetable fat used mainly for food purposes due to its pleasant flavour and taste and to the demonstrated and well-known health promoting effects, which include anti-inflammatory and antioxidant functions and protection against cardiovascular diseases. Olive oil quality depends on many factors, among which environmental (climate and soil), genetic (variety), agronomic and technological factors play important roles. Among the agronomic factors, the maintenance and use of healthy fruits, and, most of all, the choice of the best ripening stage of oliv

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16

Tapon, Njamo Julien Serge. "Olive wastewater bioremediation using a rotating biological contactor (RBC)." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/2023.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.<br>The expansion of the South African olive processing industry has brought an increased threat to the environment. More production activities lead to more wastewater generation that requires more costly treatment. Regulatory bodies concerned with the release of effluents into the environment are imposing evermore-restrictive guidelines. With this information in mind, the South African olive industry is facing a significant challenge of maintaining economic competitiveness while becoming more environmentally

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17

Geerdts, Ilana. "Extraction of olive oil with supercritical carbon dioxide / Ilana Geerdts." Thesis, North-West University, 2005. http://hdl.handle.net/10394/1042.

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The principal objective of this study was to extract olive oil from the fruit of Olea europaea by means of supercritical carbon dioxide (sc-C02) as an alternative to traditional methods. Extractions were performed on a laboratory scale supercritical fluid extractor of the latest design, featuring three mutually independent flow systems and extremely high flow rates. A number of extraction runs based on a statistical design was performed to establish the conditions (time, pressure, temperature) for a maximum yield of extracted olive oil. These conditions turned out to be 50 OC and 460 atm (corr

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18

Fakourelis, Nickolaos. "Effects of pigments on the oxidation stability of olive oil." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406727179.

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19

Santos, Luísa Daniela Ferreira. "Optimization of superactivated CaLB for the hydrolysis of olive oil." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11592.

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Mestrado em Biotecnologia<br>O objectivo principal deste trabalho foi estudar a aplicação de líquidos iónicos de cadeia alquílica longa na formação de sistemas micelares, para melhorar a hidrólise enzimática de azeite comercial com o objectivo de produzir ácidos gordos de valor acrescentado. Este trabalho está dividido em duas partes. Na primeira, diferentes parâmetros, como o tipo e concentração de líquido iónicos e a razão volumétrica água/óleo, foram estudados com o objectivo de determinar as condições capazes de criar emulsões mais estáveis. A segunda parte incluiu a optimização das condiç

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20

Cook, Brittany Eleanor. "PRODUCING TRADITION: INTERNATIONAL STANDARDS AND DEVELOPMENT IN JORDANIAN OLIVE OIL." UKnowledge, 2018. https://uknowledge.uky.edu/geography_etds/54.

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This dissertation project examines how value is changed and created through organic certification and the universalizing ideas of capacity building within the olive oil industry in Jordan and how these shifts affect the social and material processes of production. I approach organic olive oil production in Jordan as one method that producers use in accessing markets and capacity building. By shifting from looking strictly at organic certified farms to examining the larger context of capacity building and international standards, I identify how organic is just one strategy in a larger effort to

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21

BATTISTA, FEDERICO. "Optimization of the Anaerobic Digestion from Olive Oil Production's wastes." Doctoral thesis, Politecnico di Torino, 2015. http://hdl.handle.net/11583/2591371.

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The aim of this thesis is the optimization of the anaerobic digestion of wastes derived from olive oil production, which represent one important economic sector of all the Mediterranean Countries. The main byproducts of this activity are the semi-solid Olive Pomace (OP), characterized by low pH, high content of organic matter and in particular of ligno-cellulosic materials, and a liquid one, the Olive Mill Waste Water (OMWW) which have a dark color, low pH and high content of polyphenolic substances. Because their features, these wastes are very polluting and not recommended with the tradition

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22

Nahaisi, Mohamed Hadi. "Growth and survival of Lactobacillus acidophilus." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242433.

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23

Bonora, Andújar Isabel. "El cultivo del olivo y la producción de aceite entre el Neolítico y el Imperio romano : el caso particular de la península Ibérica." Thesis, Paris, EPHE, 2016. http://www.theses.fr/2016EPHE4025.

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La culture de l’olivier et la production d’huile, du Néolithique à l’Empire romain : le cas particulier de la péninsule Ibérique. Ce titre met en lumière les deux axes principaux de cette recherche doctorale. La première concerne la domestication de la plante à partir des zones refuges de l’oléastre en Méditerranée ; la deuxième, l’apparition des différentes technologies de production oléicole, leur évolution, ainsi que les héritages observés entre les différents peuples du Bassin entre le Néolithique et l’Empire romain. Toutes ces problématiques sont analysées à partir du cas précis de la pén

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24

Wong, Lap-yan, and 黃立恩. "The dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity: by a proteomic approach." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45816359.

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25

Bailie, Pamela M. "An investigation into the hydrolysis of fats and oils using immobilised lipases." Thesis, Queen's University Belfast, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286852.

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26

Santos, Guilherme Martins Marta dos. "Análise do mercado de exportação de azeite português." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4093.

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Mestrado em Engenharia Agronómica - Instituto Superior de Agronomia<br>The purpose of this work is to draw an Analysis of the Export Market of Portuguese Olive Oil. For such, a characterization was made of the domestic olive oil market, a quick look to the world market and the selection and analysis of three target markets. Two questionnaires were also made, one to the national companies that export olive oil and another to the companies that import olive oil in the three target markets, Brazil, China and United Kingdom, previously selected. The olive oil imports/exports involves several attri

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27

Araújo, Brigite Raquel Cardoso. "Caracterização de óleos vegetais e azeites através de espectroscopia de infravermelho próximo com transformada de Fourier (FT-NIR)." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5259.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>The main goal of the present work was the application of near infrared spectroscopy (NIR) in the characterization of soybean oil, sunflower oil, extra virgin olive oil and olive oil. Firstly, the models provided by Bruker, the equipment manufacturer, were validated. These models are related to the fatty acid composition and acidity for oils and olive oils, iodine value for oils and peroxide value, ultraviolet absorbance (232 and 270 nm), -sitosterol and total sterols in olive oils. Simult

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28

Mele, Matteo. "Convolutional Neural Networks for the Classification of Olive Oil Geographical Origin." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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This work proposed a deep learning approach to a multi-class classification problem. In particular, our project goal is to establish whether there is a connection between olive oil molecular composition and its geographical origin. To accomplish this, we implement a method to transform structured data into meaningful images (exploring the existing literature) and developed a fine-tuned Convolutional Neural Network able to perform the classification. We implement a series of tailored techniques to improve the model.

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29

Hübinette, Matilda, and Jenny Jonas. "Olive Oil Market Trends -The Importance of An Appealing Packaging Design." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-94557.

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I denna kandidatuppsats besvaras frågan om vilka designlösningar på förpackningen till en olivolja som i butikssammanhang positionerar sig som mer exklusiv och därmed bidrar till att målgruppen inhandlar produkten. För att ta reda på detta har observationer på sådana olivoljeflaskor gjorts i tre utvalda butiker. Utifrån dessa observationer har sedan en trendanalys gjorts. Med utgångspunkt ur trendanalysen har ett designarbete gjorts där fyra olika olivoljeförpackningar tagits fram baserade på element som används på en majoritet av dagens olivoljeförpackningar som positionerar sig som mer exklu

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30

Shaw, Adrian. "Multivariate analysis of spectroscopic data from olive oil using variable selection." Thesis, Aberystwyth University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.442409.

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31

Zanichelli, Giulia <1991&gt. "Analyzing the Global Commodity Chain for Olive Oil Production and Distribution." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/7775.

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Globalization increased the complexity of the olive oil value chain: this work analyzes its features and evolution using the Global Commodity Chain framework to provide sector stakeholders with insights on core actors and phenomena. Results show that olive oil is produced in Mediterranean areas - though new producers are growing - and globally traded and consumed, spreading in non-traditional countries in USA, Europe and Asia. Spain – focused on quantity - and Greece – with high quality but low promotional strength - are the core bulk exporters. Italy is the main bulk importer, which it blends

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32

Esposito, Salsano Jasmine. "Nutraceutical properties of extra-virgin olive oils and leaves extracts from autochthonous tuscan olive trees." Doctoral thesis, Università di Siena, 2022. http://hdl.handle.net/11365/1190965.

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L’olio extravergine d’oliva (Extra-Virgin Olive Oil, EVOO) e l’estratto di foglie d’ulivo (Olive Leaves Extract, OLE) rappresentano un'importante fonte di composti nutraceutici, tra cui si annoverano composti a struttura fenolica e polifenolica come i fenil alcoli, gli acidi fenolici, i lignani, i flavoni, i flavonoli ed i secoiridoidi, una classe di composti esclusivi della famiglia delle Oleaceae. I secoiridoidi principalmente presenti nell’EVOO sono l’oleaceina e l’oleocantale, mentre nelle foglie si ritrova l’oleuropeina. Questi composti possiedono proprietà nutraceutiche, quali quelle ant

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33

Cooke, Alison. "A pilot study to examine the feasibility and acceptability of assessing the effect of topical oils on term babies' skin barrier function : the OBSeRvE (Oil in Baby SkincaRE) Study." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/a-pilot-study-to-examine-the-feasibility-and-acceptability-of-assessing-the-effect-of-topical-oils-on-term-babies-skin-barrier-function-the-observe-oil-in-baby-skincare-study(a6f715cd-f897-4d15-941d-7ae86d5e06c4).html.

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Background: The differential effects of using topical oils for the prevention or treatment of baby dry skin on skin barrier function may contribute to the development of childhood atopic eczema. Prevalence of atopic eczema has increased from 5% of children aged 2 to 15 years in the 1940s, to approaching 30% more recently. This increase cannot be attributed to genetic changes. It is likely that increases stem from environmental factors, including the increased use of some inappropriately formulated commercial and natural baby skincare products. Midwives, health visitors and other maternity serv

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Rodrigues, Rodrigo Maldonado. "A emergência do sistema olivícola no Estado do Rio Grande do Sul." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/149301.

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As preocupações, desejos e necessidades dos consumidores à jusante tendem a guiar, cada vez mais, as iniciativas dos produtores à montante e esta é uma realidade também na agricultura, com a seleção de alimentos mais saudáveis, saborosos e com valor agregado por parte dos compradores, gerando um ambiente propício para produtos com estas características. O azeite extra virgem de oliva, cujas características se enquadram nos novos hábitos alimentares, vem assumindo uma posição de destaque entre os consumidores do mundo todo e não é diferente no Brasil. A despeito da pouca tradição na produção ol

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35

Firman, Christopher. "Formation of stigmasta-3,5-diene and its analysis in refined olive oil." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298750.

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Barnett, Christian. "Pullulan production from agro-industrial wastes." Thesis, Nottingham Trent University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343538.

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37

Parry-Jones, Alison. "The development and application of novel analytical techniques in the determination of geographical origin and adulteration of vegetable oils." Thesis, University of South Wales, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364875.

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SERRELI, GABRIELE. "Modulation of nitric oxide production by olive oil phenols and their metabolites." Doctoral thesis, Università degli Studi di Cagliari, 2018. http://hdl.handle.net/11584/255966.

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Nitric oxide (NO) is an important signaling molecule involved in many physiological and pathological processes. NO contributes to vessels vasodilatation and blood flow increasing, but also to the vessel homeostasis by inhibiting vascular smooth muscle contraction and growth, platelet aggregation, and leukocyte adhesion to the endothelium. In the intestinal epithelium, NO may play, at low levels, a protective role against the inflammatory process, while after acute or chronic exposure a toxic mechanism of action leads to injurious effects. Dietary polyphenols and their metabolites have been fou

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39

Castañeda-Rieckhof, Lucia, and Alejandro Antonio Fiocco-Bertello. "Estudio de prefactibilidad para la instalación de una planta productora de aceite de oliva (Olea europaea) extra virgen en spray." Bachelor's thesis, Universidad de Lima, 2017. http://repositorio.ulima.edu.pe/handle/ulima/5251.

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virgen en spray para cocinar y para consumo directo. Utilizará una novedosa tecnología que evita el contacto entre el gas y el aceite y se orienta a un segmento de la sociedad que busque un producto saludable y de propiedades organolépticas agradables. Con relación al mercado para este producto el consumo interno va en aumento gracias a una tendencia creciente a consumir productos de estas características, proyectando al 2021 una demanda potencial de 807 toneladas de este producto. Sin embargo, considerando la competencia en el sector al que se dirige este producto y su intención e inten

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Elliott, Lisa Marie. "Gendering the Production and Consumption of Wine and Olive Oil in Ancient Greece." Miami University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=miami1150917284.

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Silva, Simone Faria 1982. "Estabilidade de azeite de oliva extra virgem (Olea europaea) em diferentes sistemas de embalagem." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255955.

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Orientador: Carlos Alberto Rodrigues Anjos<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T01:59:41Z (GMT). No. of bitstreams: 1 Silva_SimoneFaria_M.pdf: 1593706 bytes, checksum: 8638ac2aa9e5c64d696541a7b8384710 (MD5) Previous issue date: 2011<br>Resumo: O consumo de azeite de oliva no Brasil apresentou um crescimento de 70% na última década. As gôndolas dos supermercados foram tomadas por uma diversidade de azeites de oliva acondicionados em vários tipos de embalagens. Esses produtos são todos impo

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Baroni, Naiara Aparecida Franco 1987. "Avaliação do potencial antioxidante in vitro de azeites de oliva identificados como extra virgem produzidos no Brasil." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254636.

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Orientador: Juliana Alves Macedo<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-27T12:01:55Z (GMT). No. of bitstreams: 1 Baroni_NaiaraAparecidaFranco_M.pdf: 1466937 bytes, checksum: 5a517dbdb43e197ac98d726b669f3c2d (MD5) Previous issue date: 2015<br>Resumo: O azeite de oliva virgem extra é considerado um alimento funcional com importantes propriedades biológicas relacionadas à elevada concentração de ácido graxo monoinsaturado. Estudos recentes indicam que os componentes minoritários na composição do

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Nazir, Tahir Muhammad. "Growth of filamentous fungi in pure olive oil : a fundamental study for application to vegetable oil-derived waste streams." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23624.

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Vegetable oil is more difficult to degrade by microorganisms in comparison to carbohydrates and protein. Thus, it creates serious environmental and health concerns if oil-derived waste streams produced by restaurants and industries remain untreated. In this study, a strategy has been developed to grow filamentous fungi in pure olive oil so that it can be used as a bench-mark for growth in olive oil mill sidestreams. The growth of different strains (Aspergillus oryzae, Neurospora intermedia and Rhizopus oryzae) was tested in pure olive oil. A pre-germination stage using glucose as carbon and en

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CEDOLA, ANNAMARIA. "Olive chain by-products for the functionalization of foods." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382610.

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L'industria dell'olio d'oliva genera un numero importante di sottoprodotti, come le acque di scarico delle olive, la sansa di oliva e le foglie di ulivo. È stato dimostrato che questi scarti vegetali sono ricchi degli stessi composti fenolici presenti anche nell'olio d'oliva. Tuttavia, i sottoprodotti di olio d'oliva non sono ancora stati sfruttati su scala industriale, ad esempio come fonti di composti bioattivi. A tal fine, è necessario studiare a fondo in che modo le condizioni di lavorazione (pretrattamento della materia prima, estrazione, ecc.) influenzano il potenziale di bioattività, no

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Lunde, Amaris. "Rural development and sustainable agriculture in the European Union Mediterranean : a case study on olive oil production in Kefalonia, Greece /." Online version, 2007. http://content.wwu.edu/cdm4/document.php?CISOROOT=/hcc&CISOPTR=2385&REC=14.

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Romão, Francisco Correia dos Santos Crispim. "Estudo de prospetiva das necessidades tecnológicas do olival e azeite." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8185.

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Mestrado em Engenharia Agronómica - Instituto Superior de Agronomia<br>The foresight study of the technology needs for the Olive Oil Industry allowed the identification of technological needs that require development. The DELPHI method, a technology foresight method that has been successfully used before in the agrifood sector, formed the basis of the analysis. This method required the participation of experts from the olive oil industry. The application of the method was undertaken in two rounds of surveys both with the participation of 29 experts. The surveys were the same in both rounds, w

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Fernández, Castillejo Sara. "Effects of phenol-enriched virgin olive oils on HDL functionality in hypercholesterolemic subjects." Doctoral thesis, Universitat Rovira i Virgili, 2017. http://hdl.handle.net/10803/450869.

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Els nivells de lipoproteïnes de baixa densitat (HDL) estan inversament relacionats amb la malaltia cardiovascular. No obstant, estudis d’intervenció i d’associacions genètiques assenyalen que la funcionalitat o qualitat de l’HDL és un paràmetre de major importància que la quantitat d’HDL. S’han descrit diversos efectes ateroprotectors dels compostos fenòlics (CFs) de l‘oli d’oliva verge (OOV). Conseqüentment, la síntesi d’OOV funcionals (OOVFs) enriquits amb CFs podria ser una bona estratègia per incrementar el consum de CFs sense incrementar la ingesta calòrica. La hipòtesi del present tr

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Almaksour, Ziad. "Anti-inflammatory, anti-allergic and anti-Alzheimer effects of extra virgin olive oil." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT107.

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L'huile d'olive est la principale source d’apports lipidique dans le régime méditerranéen. Elle est reconnue comme une source de nutriments et est à l’origine de plusieurs effets biologiques bénéfiques pour la santé. Plusieurs études montrent notamment que la consommation d'huile d'olive peut être efficace dans le traitement de maladies cardiovasculaires. Cependant, peu d'études mettent en évidence un effet antiinflammatoire, antiallergique et anti-Alzheimer de l’huile d’olive. De même, aucune étude n’a déterminé un lien entre ces effets et les variétés d’olives dont sont issues les huiles ain

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Efthimiou, Giorgos. "The role of olive oil utilisation in clavulanic acid biosynthesis by Streptomyces clavuligerus." Thesis, University of Surrey, 2008. http://epubs.surrey.ac.uk/2145/.

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Streptomyces clavuligerus is a gram positive filamentous bacterium that produces clavulanic acid, a potent 13-lactamase inhibitor that prevents development of resistance to 13-lactam antibiotics by pathogenic bacteria. S. clavuligerus is unable to utilise glucose or other sugars therefore alternative carbon sources such as glycerol are used by the industry for production of clavulanic acid. Here, the possibility that S. clavuligerus can use food-based oils is tested, since they have benefits such as low price and anti-foam properties, and often lead to higher antibiotic yields. The process of

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Liao, Jia-Yi, and 廖家儀. "Grading olive oil by Raman spectrometry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/cvd4m4.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>105<br>Raman spectrometry is a method based on the principle of meaning the inelastic scattering of the incident light from a substance and the frequency shift of the scattered light in a manner of detecting characteristic molecular vibrations. It can show the characteristics of the molecular structure of an analyte and it possesses advantages of being simple, time-saving and non-destructive. Some studies have used Raman spectrometry to detect olive oil adulteration with other edible oils such as soybean oil and sunflower oil based on the difference of fatty acid ra

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