4.6 Article

Characterization of Flavoured Olive Oils of 'Madural' Variety

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Flavoured and fortified olive oils-Pros and cons

Sandra Lamas et al.

Summary: Flavouring and fortifying virgin olive oils is a growing commercial trend that enhances the sensory profile and chemical composition of the oils. These practices increase the natural richness of bioactive compounds and contribute to the nutritional enrichment of the oil. However, excessive flavouring or fortification may result in unpleasant sensory sensations.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Food Science & Technology

The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

Nuno Rodrigues et al.

Summary: Flavoring with cinnamon, garlic, and rosemary significantly impacted the physical and chemical characteristics of Arbequina extra virgin olive oils. Despite changes in sensory profiles and oxidative stability, all oils met the legal requirements for EVOO classification. The use of an electronic nose successfully distinguished between flavored and unflavored oils, showing potential as a non-destructive tool for verifying olive oil flavoring practices.
Article Food Science & Technology

Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

Victoria Perceval Soares et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes

Mariane Bittencourt Fagundes et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Olive oil aromatization with saffron by liquid-liquid extraction

Estela Sena-Moreno et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Food Science & Technology

The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary

Zehra Kasimoglu et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Article Food Science & Technology

A RAPID APPLICATION TO FLAVOR THE OLIVE OIL WITH DRIED ROSMARINUS OFFICINALIS L. LEAVES: MICROWAVE-ASSISTED MACERATION

Hasnia Benmoussa et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Review Biochemistry & Molecular Biology

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Patricia Reboredo-Rodriguez et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Article Food Science & Technology

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

Antonietta Baiano et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)

Article Food Science & Technology

Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential

Anabela Sousa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

EFFECT OF ROSEMARY ON THE QUALITY CHARACTERISTICS OF WHITE SHRIMP (LITOPENAEUS VANNAMEI)

L. M. J. Seabra et al.

JOURNAL OF FOOD QUALITY (2011)

Article Chemistry, Applied

Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

Antonietta Baiano et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)

Article Agriculture, Multidisciplinary

Quantification of tocopherols and tocotrienols in Portuguese olive oils using HPLC with three different detection systems

Sara C. Cunha et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Food Science & Technology

Non-destructive and objective methods for the evaluation of the maturation level of olive fruit

JM Garcia et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)