Cargando…

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioa...

Descripción completa

Detalles Bibliográficos
Autores principales:	Garcia-Oliveira, Paula, Jimenez-Lopez, Cecilia, Lourenço-Lopes, Catarina, Chamorro, Franklin, Pereira, Antia Gonzalez, Carrera-Casais, Anxo, Fraga-Corral, Maria, Carpena, Maria, Simal-Gandara, Jesus, Prieto, Miguel Angel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997466/ https://www.ncbi.nlm.nih.gov/pubmed/33671068 http://dx.doi.org/10.3390/antiox10030368

Ejemplares similares

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils
por: González-Pereira, Antia, et al.
Publicado: (2021)

The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study
por: Pereira, Antia G., et al.
Publicado: (2021)

Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids
por: Pereira, Antia G., et al.
Publicado: (2021)

Status and Challenges of Plant-Anticancer Compounds in Cancer Treatment
por: Garcia-Oliveira, Paula, et al.
Publicado: (2021)

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
por: Sanmartin, Chiara, et al.
Publicado: (2018)

Traditional Applications of Tannin Rich Extracts Supported by Scientific Data: Chemical Composition, Bioavailability and Bioaccessibility
por: Fraga-Corral, Maria, et al.
Publicado: (2021)

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae
por: Lourenço-Lopes, Catarina, et al.
Publicado: (2020)

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction
por: Conte, Lanfranco, et al.
Publicado: (2020)

Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions
por: Lourenço-Lopes, Catarina, et al.
Publicado: (2023)

Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties
por: Smeriglio, Antonella, et al.
Publicado: (2019)

Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil
por: Sicari, Vincenzo, et al.
Publicado: (2021)

Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae
por: Carreira-Casais, Anxo, et al.
Publicado: (2021)

EFSA Health Claims-Based Virgin Olive Oil Shelf-Life
por: Mancebo-Campos, Vanessa, et al.
Publicado: (2023)

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
por: Díaz-Montaña, Enrique Jacobo, et al.
Publicado: (2023)

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing
por: Dini, Irene, et al.
Publicado: (2021)

Nutraceutical Potential of Phenolics from ′Brava′ and ′Mansa′ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of ′Picual′ and ′Cornicabra′
por: Figueiredo-González, María, et al.
Publicado: (2018)

Wine Aging Technology: Fundamental Role of Wood Barrels
por: Carpena, Maria, et al.
Publicado: (2020)

Technological Application of Tannin-Based Extracts
por: Fraga-Corral, Maria, et al.
Publicado: (2020)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties
por: Reboredo-Rodríguez, Patricia, et al.
Publicado: (2017)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
por: Astolfi, Maria Luisa, et al.
Publicado: (2021)

Study of the Evolution of Pigments from Freshly Pressed to ‘On-the-Shelf’ Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy
por: Borello, Eleonora, et al.
Publicado: (2021)

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2023)

Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation
por: Cariello, Marica, et al.
Publicado: (2020)

Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent
por: Garcia-Perez, Pascual, et al.
Publicado: (2022)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
por: Serreli, Gabriele, et al.
Publicado: (2018)

Non-Targeted Authentication Approach for Extra Virgin Olive Oil
por: Aykas, Didem Peren, et al.
Publicado: (2020)

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2021)

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)
por: Caipo, Leeanny, et al.
Publicado: (2021)

Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress
por: Mancebo-Campos, Vanessa, et al.
Publicado: (2022)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

The Extra Virgin Olive Oil Polyphenol Oleocanthal Exerts Antifibrotic Effects in the Liver
por: Gabbia, Daniela, et al.
Publicado: (2021)

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update
por: Frangipane, Maria Teresa, et al.
Publicado: (2023)

The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols
por: Clodoveo, Maria Lisa, et al.
Publicado: (2022)

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
por: Manganiello, Rossella, et al.
Publicado: (2021)

Characterization of two Pantoea strains isolated from extra-virgin olive oil
por: Pizzolante, Graziano, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_2kpu8fi0v21k97oihs6qr1p5pv