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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...
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Darwin N. Arcos-Álvarez, Edgar Aguilar-Urquizo, Julio Ramon-Ugalde, Emanuel Hernández-Núñez, Germán Giácoman-Vallejos, Avel Adolfo González-Sánchez, Carlos Juan Alvarado-Lopez, Manuel Gonzalez-Ronquillo, Alfonso J. Chay-Canul, Einar Vargas-Bello-Pérez and Angel T. Piñeiro-Vázquez
The aim of this study was to determine the effect of olive oil addition on the production, chemical composition, and fatty acid profile of sheep?s milk. Twenty-four lactating ewes with a live weight of 34.6 ± 4.61 kg were used. The animals were randomly ...
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Giulio Mario Cappelletti, Giuseppe Ioppolo, Giuseppe Martino Nicoletti and Carlo Russo
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José Alberto Ariza-Ortega, María Reyna Robles-López, Nelly del Socorro Cruz-Cansino, Gabriel Betanzos-Cabrera, Teresita de Jesús Saucedo-Molina, Raul Rene Robles-de-la-Torre (Author)
Pág. 291 - 294
The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm-1, frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the...
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José Alberto Ariza-Ortega, María Reyna Robles-López, Nelly del Socorro Cruz-Cansino, Gabriel Betanzos-Cabrera, Teresita de Jesús Saucedo-Molina, Raul Rene Robles-de-la-Torre
Pág. 291 - 294
The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm-1, frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the...
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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...
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Francesco Barreca and Pasquale Praticò
The sustainability of agri-food products is an increasingly pressing need. It is fundamental to consider the various needs related to the factors of production and to workers, which are different from those of products and plants, as well as new requirem...
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Juan Ramón Lanzas Molina (Universidad de Jaén),Encarnación Moral Pajares (Universidad de Jaén)
La selección de mercados prioritarios es una cuestión clave para cualquier empresa que decida vender parte de su producción en el exterior. Asimismo, resulta fundamental, la determinación de tales mercados, para aquellas instituciones nacionales encargad...
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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 ...
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