Olive Oil and Olive Products
OLIV-001: The effect of Laurus nobilis L. Essential Oil and Different Packaging Systems on the Photo-oxidative Stability of Chemlal Extra Virgin Olive Oil
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and…
OLIV-002: Sterol Profiles of Memecik (cV) Culitivar Virgin Olive Oils Produced in Milas and Bodrum (Muğla – Türkiye) Districs
Olive cultivation and olive oil production has been carried out since ancient times in Milas and Bodrum (Mugla) districts, which are important historical settlements of the…
OLIV-003: The Changes of Triacyl Glycerol Profiles in Oils of New Turkish Olive Hybrids (Manzanilla x Ayvalık, Manzanilla x Uslu and Gemlik x Gordal) Developed by Controlled Crossbreeding Method
Olive breeding, covering clonal selection and controlled crossbreeding methods, is the one of important ways in improvement of virgin olive oil quality…
OLIV-004: In vitro Digestion of Potatoes Fried in Sunflower Oil Enriched with Olive By-product Extracts: Impact on Lipid Bioaccesibility and Oxidation
The aim of this study was to investigate the potential antioxidant effect of olive byproduct extracts during food in vitro digestion. For this purpose, French fries…
OLIV-005: Flavour Compounds Related with Green Fruity Positive attributes in Virgin Olive Oil: New Analytical Strategies
One of the major reasons for the high added value of virgin olive oils, overall those of extra virgin olive oil quality, is the pleasant and highest sensory quality…
OLIV-006: The influence of Pulsed Electric Field on Antioxidant Components and Antioxidant Capacity of Virgin Olive Oil
The aim of the present study was to determine the influence of pulsed electric field (PEF) as a pretreatment of the malaxation process on the concentrations of…