More than 11 million ha of olives (Olea europaea L.) are currently grown worldwide, 98% of
which are localized in the Mediterranean Basin, with olives being one of the most important …

This monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

This book of'olives' is the result of many years' endeavours in collecting valuable information
from the existing literature concerning the olive tree and its culture; a proportion of this …

Olive oil (Olea europaea L.) is widespread due to its bioactive composition, sensorial
characteristics, health benefits, and protection against certain diseases. Most of papers …

Peanut (Arachis hypogaea L.) is a grain rich in lipids and highly susceptible to oxidative
damage during storage. This study evaluated the effects of storing peanut grains at different …

The Italian olive oil supply chain is experiencing great economic difficulties competing in the
world markets. The current market scenario is characterized by increasing levels of …

The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and
peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated …

Three different flavoring methods of olive oil were tested employing two different herbs,
thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A …

This work considered the influence of the duration of olive storage on the chemical and
sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during …

Epidemiological studies indicate that the consumption of natural antioxidants from such
plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor …