Cargando…
Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/...
Autores principales: | Loizzo, Monica R., Sicari, Vincenzo, Spizzirri, Umile G., Romeo, Rosa, Tundis, Rosa, Mincione, Antonio, Nicoletta, Fiore P., Restuccia, Donatella |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9024682/ https://www.ncbi.nlm.nih.gov/pubmed/35454700 http://dx.doi.org/10.3390/foods11081113 |
Ejemplares similares
-
Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil
por: Sicari, Vincenzo, et al.
Publicado: (2021) -
Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils
por: Negro, Carmine, et al.
Publicado: (2019) -
Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage
por: Custureri, Irene Maria Grazia, et al.
Publicado: (2023) -
Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region
por: Pacetti, Deborah, et al.
Publicado: (2020) -
The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
por: Campestre, Cristina, et al.
Publicado: (2017)