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3D front-face fluorescence spectroscopy for characterization of extra virgin olive oil and olive oil according to the spectral pattern CIGR Journal
Lleó, Lourdes; Hernández-Sánchez, Natalia; Ammari, Faten; Roger, Jean-Michel.
3D front-face fluorescence spectroscopy and principal component analysis (PCA) were used to differentiate between Extra Virgin Olive (EVOO) and Olive Oil (OO). The results show that 3D front-face fluorescence could be an effective tool to characterize EVOO and OO. Fourteen samples of olive oils were acquired directly from producers and from retail markets and their 3D fluorescence spectra were measured and analyzed. The first principal component of the PCA model retained the most important variability as a combination of freshness due to the presence of antioxidant compounds and chlorophyll; and of oxidation stage due to the presence of oxidation products. Olive oil samples presented different spectral pattern providing different scores for EVOO and OO in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food quality fluorescence spectroscopy; Olive oil; Quality assessment; Authentication.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3699
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Analysis of volatile compounds in extra virgin olive oil from Rio Grande do Sul by SPME/GC-MS. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; FARIA-MACHADO, A. F. de; SANTOS, M. C. da S.; GAMA, P. E..
De 15 a 16 maio 2019. Trabalhos apresentados de forma oral.
Tipo: Anais e Proceedings de eventos Palavras-chave: GC-MS; SPME; Koroneiki; Tecnologia; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109373
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Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens Ciênc. Tecnol. Aliment.
Janakat,Sana; Al-Nabulsi,Anas Abdel Rauof; Allehdan,Sabika; Olaimat,Amin Naser; Holley,Richard Alan.
The antimicrobial activity of a methanolic extract of amurca (olive oil lees) was determined against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli O157:H7 and S. enteritidis) foodborne pathogens at 10 °C or 37 °C using microdilution and disk diffusion methods, and its relative activity was compared to selected antibiotics. Minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations of amurca extract ranged from 60 to 80 µl/ml at 37 °C after 24 h against all tested strains. At 10 °C, amurca was more inhibitory with MIC and MBC values of 40 and 60 µl/ml, respectively, after 7 d against tested strains. Amurca at 40 µl/ml reduced numbers of tested pathogens by 2.5 to 3.2 log10 CFU/ml at 10 °C after 7 d, but was not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amurca; Foodborne pathogens; Antimicrobial activity; Olive oil; Phenolic compounds.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200259
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Consumer Preferences for Olive Oil in Tirana, Albania AgEcon
Chan-Halbrendt, Catherine; Zhllima, Edvin; Sisior, Gwendalyn; Imami, Drini; Leonetti, Luciano.
Increase in urban middle income consumers along with consolidation of the retail sector has created changes in olive oil consumption preferences in Albania. The objective of this study is to inform stakeholders in the olive oil industry about consumer preferences. A Conjoint Choice Experiment (CCE) was used to design the survey and latent class approach used to analyze the data. The results show a strong preference for domestic olive oil and small niche markets that cater to specific consumers. The study also shows a gap between preference and reality that needs to be addressed by the stakeholders in the olive oil industry.
Tipo: Journal Article Palavras-chave: Olive oil; Albania; Latent Class; Consumer preference; Conjoint choice; Experiment; Consumer/Household Economics; Crop Production/Industries; Research Methods/ Statistical Methods.
Ano: 2010 URL: http://purl.umn.edu/93559
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Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production PAB
Telis,Vânia Regina Nicoletti; Lourençon,Vânia Araújo; Gabas,Ana Lúcia; Telis-Romero,Javier.
The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50ºC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis vinifera; Drying kinetics; Soybean lecithin; Olive oil; Dipping treatments.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2006000300018
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Edible vegetal oils enriched with lycopene Repositório Alice
BORGUINI, R. G.; PACHECO, S.; COUTO, G. A.; BRAGA, E. C. de O.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; JESUS, M. S. C. de; GODOY, R. L. de O..
Poster. 22nd and 23rd November 2018. ICBC.
Tipo: Separatas Palavras-chave: Carotenoids; Soybean oil; Olive oil.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1102107
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Evolution of olive oil import demand structures in nonproducing countries: the cases of Germany and the UK AgEcon
Kavallari, Aikaterini; Maas, Sarah; Schmitz, P. Michael.
Consumption patterns of olive oil have changed over recent years influencing the supply chain. The consumption has increased in countries where olive oil is not part of the traditional diet as for example Germany and the UK, where the average consumption grew by 11 and 13% respectively during the period 1995-2003. The opening of new non-traditional markets has shifted exports and re-structured the supply chain. Mediterranean countries have been the traditional suppliers of olive oil with the EU Mediterranean Member States being the main exporters and with the non-EU Mediterranean countries trying to gain market shares in the EU markets in an attempt to benefit from the preferential access due to the Barcelona Agreement. This paper tries to identify which...
Tipo: Conference Paper or Presentation Palavras-chave: Olive oil; Gravity model; Import demand; Germany; UK; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety.
Ano: 2009 URL: http://purl.umn.edu/58073
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Explaining German imports of olive oil: evidence from a gravity model AgEcon
Kavallari, Aikaterini; Maas, Sarah; Schmitz, P. Michael.
In this study the case of olive oil imports of Germany is examined since olive oil is a traditional Mediterranean commodity and Germany is the biggest importer in the EU. A gravity model has been employed so as to analyse those factors that explain the German imports of olive oil that were identified in a preceding analysis of the German olive oil supply chain. The results of two random-effects models corrected for serial correlation and heteroskedasticity suggest that being a Mediterranean Partner country of the EU has the highest impact on trade flows to Germany, thus supporting further Euromediterranean trade integration. The level of trade to Germany is positively related to existence of direct marketing channels and to tourism implying that these...
Tipo: Conference Paper or Presentation Palavras-chave: Gravity model; Olive oil; Germany; International Relations/Trade.
Ano: 2008 URL: http://purl.umn.edu/44217
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Exploring Japanese olive oil consumer behavior AgEcon
Mtimet, Nadhem; Kashiwagi, Kenichi; Zaibet, Lokman; Masakazu, N..
During the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to increase their penetration in the Japanese market. This study examines Japanese olive oil consumer behaviour by the use of the conjoint analysis technique. Five attributes have been chosen to design the experiment: region of origin, price, olive oil type, taste and colour. Two models have been estimated where the price variable was introduced in its discrete form in the first model and in its linear and quadratic from in the second model. In a second step, consumer segmentation was undertaken based on consumption...
Tipo: Conference Paper or Presentation Palavras-chave: Olive oil; Japan; Consumer behavior; Consumer/Household Economics.
Ano: 2008 URL: http://purl.umn.edu/44457
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Greek Olive Oil: How Can Its International Market Potential Be Realized? AgEcon
Vlontzos, George N.; Duquenne, Marie-Noelle.
Trade issues affecting virgin olive oil originating in Greece are examined. A gravity model is estimated to determine the factors affecting trade in olive oil. The results provided by the gravity model yield information that is central to determining the strengths and weaknesses of the sector, as well as the opportunities and threats that exist. Finally, some proposals and suggestions are developed for increasing the international competitiveness of the Greek olive oil industry and endowing it with essential quality and safety assurances.
Tipo: Journal Article Palavras-chave: Competitiveness; Gravity model; Olive oil; Quality; Trade flows; Agricultural and Food Policy; International Development; International Relations/Trade.
Ano: 2008 URL: http://purl.umn.edu/42310
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How does the added fat source affect sensory quality of sheep and goat pâtés? Ciência Rural
Rodrigues,Sandra; Almeida,Samanta; Pereira,Etelvina; Teixeira,Alfredo.
ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pâté; Goats and sheep meat; Pork fat; Olive oil; Sensory analysis..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500750
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Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein Biol. Res.
LAMUELA-RAVENTÓS,ROSA M; GIMENO,EVA; FITÓ,MONTSE; CASTELLOTE,ANA-ISABEL; COVAS,MARIBEL; DE LA TORRE-BORONAT,M. CARMEN; LÓPEZ-SABATER,M. CARMEN.
Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic...
Tipo: Journal article Palavras-chave: Antioxidant; LDL; Olive oil; Oxidation; Phenol; Tyrosol.
Ano: 2004 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011
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Ley de precio único en el mercado español del aceite de oliva AgEcon
Roldan Casas, Jose Angel; Dios-Palomares, Rafaela.
RESUMEN: El objetivo de este trabajo es el estudio de la integración del mercado español del aceite de oliva y la contrastación de la Ley de Precio Único (LPU) en dicho mercado. El análisis se lleva a cabo aplicando la técnica multivariante de cointegración a series mensuales (1987-2001) de precios de aceite de oliva correspondientes a las regiones en que el MAPA divide el mercado español peninsular. Los resultados muestran que los mercados españoles de aceite de oliva tienen un alto grado de integración siendo Noreste el mercado líder. No obstante, el mecanismo de transmisión de precios no es perfecto. SUMMARY: The aim of this paper is the study of long-run market integration of olive oil in Spain and the testing of the Law of One Price (LOP) in this...
Tipo: Journal Article Palavras-chave: Aceite de oliva; Cointegración; Ley de precio único; Cointegration; Law of one price; Demand and Price Analysis; Production Economics; Q11; C32; F15; Olive oil.
Ano: 2008 URL: http://purl.umn.edu/37188
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Method development for the analysis of volatile compounds in olive oil. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; FARIA-MACHADO, A. F. de; SANTOS, M. C. da S.; GAMA, P. E..
Olive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry...
Tipo: Anais e Proceedings de eventos Palavras-chave: SPME; GC-FID; GC-MS; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109353
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Monounsaturated fats and immune function BJMBR
Yaqoob,P..
Animal studies suggest that olive oil is capable of modulating functions of cells of the immune system in a manner similar to, albeit weaker than, fish oils. There is some evidence that the effects of olive oil on immune function in animal studies are due to oleic acid rather than to trace elements or antioxidants. Importantly, several studies have demonstrated effects of oleic acid-containing diets on in vivo immune responses. In contrast, consumption of a monounsaturated fatty acid (MUFA)-rich diet by humans does not appear to bring about a general suppression of immune cell functions. The effects of this diet in humans are limited to decreasing aspects of adhesion of peripheral blood mononuclear cells, although there are trends towards decreases in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fatty acids; Lipids; Immunity; Olive oil; Adhesion molecules.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1998000400001
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Olive oils protected by the EU geographical indications: creation and distribution of the value-adding within supply chains AgEcon
Roselli, Luigi; Casieri, Arturo; De Gennaro, Bernardo; Medicamento, Umberto.
The world olive oil market is characterized by a growing price competition on the supply side. Economy of scales and low production costs from both traditional and more recent producing Countries determine an increasing pressure on European Union (EU) olive farmers that suffer lower revenues. Product differentiation, driven by higher quality and consumer expectations, is one of the most powerful competitive strategies that EU farmers may adopt to face this challenge. Geographical indications established by the EU (PDO and PGI) can be successful marketing levers to ensure olive oil differentiation based on high quality standards and geographical origin of production. These EU quality certification schemes were designed to respond to consumer demand, to...
Tipo: Conference Paper or Presentation Palavras-chave: Olive oil; Protected designation of origin; Supply chain; Value-chain.; Agricultural and Food Policy.
Ano: 2009 URL: http://purl.umn.edu/58125
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Product Attribute Saliency and Region of Origin: Some Empirical Evidence from Portugal AgEcon
Santos, J. Freitas; Ribeiro, J. Cadima.
This paper empirically investigates the extent to which consumer preferences may act as promoters of regional products. Three products are studied in terms of the importance consumers attach to various product attributes with particular emphasis on region of origin information. The estimation of a hedonic price function, which relates the price of Portuguese regional products to its various attributes, provided empirical support to the hypothesis that region of origin matters to consumers. The study shows that wine, olive oil and cheese from some regions of origin have a significant impact on price. Particularly, some regions of origin are expected to have price premiums, while others are expected to have discounts.
Tipo: Conference Paper or Presentation Palavras-chave: Regional products; Hedonic approach; Wine; Olive oil; Cheese; Food Consumption/Nutrition/Food Safety; C21; D83; Q18.
Ano: 2005 URL: http://purl.umn.edu/24667
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The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality Ciênc. Tecnol. Aliment.
SARI,Hafize Ayla; EKINCI,Raci.
Abstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Olive oil; Olive leaves; Ultrasound; Olive oil quality; Sensory analysis.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493
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The EU demand for imports of virgin olive oil AgEcon
Ben Kaabia, Monia; Gil, Jose Maria.
This paper has analysed the import demand for virgin olive oil in the EU and more precisely in the Italian market, as it concentrates more than 80% of EU imports, aiming to determine the relative position of Mediterranean EU and non-EU countries exports and their degree of substitutability or complementarity. The methodology used is based on the specification of a Threshold Almost Ideal Demand System in which special attention has been paid to the stochastic properties of the series involved. In an empirical context, the paper has aimed to provide a set of import demand elasticities that can be useful in trade models. Results point to Spain as the leader in the Italian virgin olive oil market. It is expected that this position will be maintained in the...
Tipo: Conference Paper or Presentation Palavras-chave: Olive oil; Italy; Elasticities; Imports; TAIDS; Demand and Price Analysis; International Relations/Trade.
Ano: 2007 URL: http://purl.umn.edu/9390
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The impact of long-term consumption of diets enriched with olive, cottonseed or sesame oils on kidney morphology: A stereological study Anais da ABC (AABC)
HASSANZADEH-TAHERI,MOHAMMADMEHDI; HASSANZADEH-TAHERI,MAHSA; JAHANI,FARNAZ; ERFANIAN,ZAHRA; MOODI,HESAM; HOSSEINI,MEHRAN.
Abstract: To date, most of studies have only focused on metabolic effects of dietary oils while recent evidence proposes that they can influence kidneys structure. Therefore, the aim of this study was to evaluate the impact of long-term consumption of olive, cottonseed and sesame oils on renal morphology in rats. 70 male Wistar rats randomly assigned into seven equal groups and treated with standard diet (control), the standard diet enriched with 10% or 20% (W/W) of either olive oil (OLI10%, OLI20%), cottonseed oil (COT10%, COT20%) or sesame oil (SES10%, SES20%) for 5 months. Quantitative features of the kidney including kidney and cortex volumes and the number of glomeruli were analyzed stereologically. Moreover, kidney sections histologically were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cottonseed oil; Histopathology; Kidney; Olive oil; Sesame oil; Stereology.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300702
Registros recuperados: 23
Primeira ... 12 ... Última
 

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