Extra Virgin Olive Oil Quality, Safety, and Authenticity

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as...

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Médium:	Online
Jazyk:	angličtina
Vydáno:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Témata:	yeast microbiota extra virgin olive oil Nakazawaea molendini-olei Nakazawaea wickerhamii Yamadazyma terventina yeast enzymatic activities volatile compounds sensory analysis phenols sensory quality varietal typicity EVOO Kalamata PDO Koroneiki cultivar Greece Messinia region EU regulations quality and chemical parameters sterols cv. Koroneiki cv. Mastoides south Peloponnese fatty acids botanical origin authenticity Raman FT-IR virgin olive oil quality panel test VIS-NIR ANN made in Italy minor components pigments antioxidants non-destructive techniques ready-to-use spectral signature artificial intelligence AI olive fruits storage temperature FAEE waxes phenolic compounds n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
On-line přístup:	ONIX_20220111_9783036518442_603
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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ONIX_20220111_9783036518442_603

Extra Virgin Olive Oil Quality, Safety, and Authenticity

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