Bibliografías temáticas / Veiled olive oil

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Literatura académica sobre el tema "Veiled olive oil"

Autor: Grafiati
Publicado: 10 de marzo de 2023

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Artículos de revistas sobre el tema "Veiled olive oil"

1

Breschi, Carlotta, Lorenzo Guerrini, Ferdinando Corti, Luca Calamai, Paola Domizio, Alessandro Parenti y Bruno Zanoni. "Quality of veiled olive oil: Role of turbidity components". Italian Journal of Food Science 33, n.º 3 (19 de septiembre de 2021): 33–46. http://dx.doi.org/10.15586/ijfs.v33i3.2077.

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This study investigated the effects of water and content of solid particles, taken together as well as separately, on stability of veiled olive oil. The following oil samples were obtained through four different separation treatments: veiled, filtered, ‘solid-only’, and ‘water-only’. Changes in chemical, microbial, and sensory characteristics were evaluated during storage (240 days). A significant effect of hydrolysis was shown in veiled and ‘water only’ oils; in ‘solid-only’ oils, a slow increase of phenols was observed. A notable microbial activity, with resulting formation of volatile metabolites and sensory defects, was observed in veiled samples. Filtered oils underwent less significant changes.
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2

Cinelli, Giuseppe, Martina Cofelice y Francesco Venditti. "Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants". Colloids and Interfaces 4, n.º 3 (4 de septiembre de 2020): 38. http://dx.doi.org/10.3390/colloids4030038.

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This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.
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3

Lercker, G., N. Frega, F. Bocci y G. Servidio. "“Veiled” extra-virgin olive oils: Dispersion response related to oil quality". Journal of the American Oil Chemists’ Society 71, n.º 6 (junio de 1994): 657–58. http://dx.doi.org/10.1007/bf02540597.

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4

Guerrini, Lorenzo, Bruno Zanoni, Carlotta Breschi, Giulia Angeloni, Piernicola Masella, Luca Calamai y Alessandro Parenti. "Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure". Molecules 25, n.º 2 (20 de enero de 2020): 420. http://dx.doi.org/10.3390/molecules25020420.

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Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the “fusty” sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.
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5

Breschi, Carlotta, Lorenzo Guerrini, Paola Domizio, Giovanni Ferraro, Luca Calamai, Valentina Canuti, Piernicola Masella et al. "Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment". European Journal of Lipid Science and Technology 121, n.º 11 (16 de septiembre de 2019): 1900195. http://dx.doi.org/10.1002/ejlt.201900195.

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6

Papadimitriou, V., M. Dulle, W. Wachter, T. G. Sotiroudis, O. Glatter y A. Xenakis. "Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity". Food Biophysics 8, n.º 2 (6 de marzo de 2013): 112–21. http://dx.doi.org/10.1007/s11483-013-9286-3.

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7

Zullo, Biagi A. y Gino Ciafardini. "Changes in Physicochemical and Microbiological Parameters of Short and Long-Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark". European Journal of Lipid Science and Technology 120, n.º 1 (17 de octubre de 2017): 1700309. http://dx.doi.org/10.1002/ejlt.201700309.

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8

Tsimidou, Maria Z., Angela Georgiou, Anastasios Koidis y Dimitrios Boskou. "Loss of stability of “veiled” (cloudy) virgin olive oils in storage". Food Chemistry 93, n.º 3 (diciembre de 2005): 377–83. http://dx.doi.org/10.1016/j.foodchem.2004.09.033.

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9

Koidis, Anastasios y Dimitrios Boskou. "The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils". European Journal of Lipid Science and Technology 108, n.º 4 (abril de 2006): 323–28. http://dx.doi.org/10.1002/ejlt.200500319.

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10

Veneziani, Gianluca, Sonia Esposto, Antonio Minnocci, Agnese Taticchi, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luca Sebastiani y Maurizio Servili. "Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life". LWT 94 (agosto de 2018): 87–95. http://dx.doi.org/10.1016/j.lwt.2018.04.049.

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Tesis sobre el tema "Veiled olive oil"

1

Breschi, Carlotta, Bruno Zanoni y Valentina Canuti. "Turbidity of extra virgin olive oil: characterization and its effect on product quality during processing and distribution". Doctoral thesis, 2021. http://hdl.handle.net/2158/1238406.

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The literature study on veiled extra virgin olive oils (VEVOO), and on the role of turbidity on olive oil quality, showed that the results obtained by different researchers were contradictory. Some authors have demonstrated that VEVOO were more stabile during storage than filtered extra virgin olive oils (FEVOO); on the contrary, other authors have demonstrated the opposite effect. The non-unanimity of results, and the increasing interest in consumer and producers for VEVOO, has led to a step-by-step study on extra virgin olive oil turbidity and its role on quality during processing and distribution. The general scope of the thesis can be split into four specific aims, which have driven four works carried out, and published, during the PhD: 1) In literature, there are no works that speak about different turbidities. Olive oil studies always report a comparison between FEVOO and VEVOO, considering turbidity as a dichotomous variable. Therefore, the first aim of PhD was to find what characterize olive oil turbidity the most and if all VEVOO are the same. 2) After a first characterization of a wide spectrum of turbidities, which have different water content and microbial contamination, a targeted study on the role of water and microorganism was carried out. The aim of this work was to understand what effects are strictly connected with water content, what effects depends on microbial contamination, and what effects are due to the joint present of water and microorganisms. 3) Since the development of “fusty” sensory defect, and the hydrolysis of phenolic compounds are phenomena always present in analyzed VEVOO, the third aim of the PhD thesis was to define how fast these degradative phenomena are, in order to indicate a filtration scheduling. 4) The last aim of this PhD thesis was to do a focused work on the effects of different “turbidities”, in term of water and insoluble solids content, and microbial contamination, both together and separately, on VEVOO quality during a longer storage.
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