|
|
|
|
|
Marta Barón-Yusty, Ginés Benito Martínez-Hernández, María Ros-Chumillas, Laura Navarro-Segura and Antonio López-Gómez
(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) b...
ver más
|
|
|
|
|
|
|
|
|
|
|
Ana García-Moral, Encarnación Moral-Pajares and Leticia Gallego-Valero
The Protected Designation of Origin (PDO), part of the EU?s quality policy for agri-food products, aims to provide consumers with reliable information on the quality of a food, linked to its origin. Olive oil has perceptible qualities derived from its pl...
ver más
|
|
|
|
|
|
|
|
|
|
|
Mattia Spano, Giacomo Di Matteo, Mattia Rapa, Salvatore Ciano, Cinzia Ingallina, Stefania Cesa, Luigi Menghini, Simone Carradori, Anna Maria Giusti, Antonella Di Sotto, Silvia Di Giacomo, Anatoly P. Sobolev, Giuliana Vinci and Luisa Mannina
Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Zoran ?ikic, ?ime Marcelic, Karolina Brkic Bubola, Maja Jukic ?pika, Ana Ga?parovic Pinto, Marko Zorica, ?imun Kolega, Igor Paskovic, Anja Novoselic, Dora Klisovic and Tomislav Kos
Olive groves in the Mediterranean may lose production sustainability because of their vulnerability to climatic change. Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristics. ...
ver más
|
|
|
|
|
|