Olive
Mostrando 1-12 de 316 artigos, teses e dissertações.
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1. Leaf consumption and oviposition of Palpita forficifera (Lepidoptera: Crambidae) on different olive cultivars
ABSTRACT The incidence of the olive caterpillar Palpita forficifera is among the main phytosanitary problems in olive groves in Brazil, and the use of resistant cultivars can be a useful tool to be incorporated into an integrated management strategy of this pest. The objective of this study was to evaluate the consumption and oviposition of P. forficifera on
Revista Ceres. Publicado em: 2022
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2. Identifying olive oil fraud and adulteration using machine learning algorithms
As olive oil (OO) is more expensive than other vegetable oils, it is usually adulterated by blending it with more economic edible oils such as cottonseed oil (CSO), canola oil (CO), and soybean oil (SO). This research aimed to determine the fatty acid compositions obtained as a result of blending different proportions of CSO, CO and SO with OO using a gas ch
Química Nova. Publicado em: 2022
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3. EXPERIMENTO DIDÁTICO DE QUIMIOMETRIA EMPREGANDO IMAGENS DIGITAIS OBTIDAS POR CELULAR PARA DETERMINAR ADULTERAÇÃO DE AZEITE DE OLIVA COM ÓLEO DE SOJA: UM TUTORIAL, PARTE VI
The aim of this manuscript was to show the concepts involving data treatment of RGB based image analysis by univariate and multivariate approaches - the latter using Partial Least Squares (PLS) - using as a practical example application the determination of extravirgin olive oil adulteration. Digital images were collected using a device made of LEDs, batteri
Química Nova. Publicado em: 2022
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4. DEVELOPMENT OF A PNEUMATIC OLIVE HARVESTER
ABSTRACT A pneumatic olive harvester was developed and evaluated in this study. The components of the developed machine were the limb clamp, vibrating unit, control elements, main tube, air-pressured hoses, control valve, and power source. The measurements that related to the development of the harvester were fruit and limb damage, and some physical and mech
Eng. Agríc.. Publicado em: 2021-05
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5. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives
Abstract In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olive
Food Sci. Technol. Publicado em: 2021-03
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6. Evaluation of Brazilian Monovarietal Extra Virgin Olive Oils Using Digital Images and Independent Component Analysis
Digital images associated with chemometric tools, in a non-destructive approach, have been applied for the evaluation of the Brazilian monovarietal extra virgin olive oil. Independent component analysis (ICA) was employed in the image data evaluation of olive oils produced from distinctive olive varieties, and it was successful in highlighting the natural gr
J. Braz. Chem. Soc.. Publicado em: 2020-09
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7. Errata
ABSTRACT Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sou
Arq. Bras. Cardiol.. Publicado em: 2020-08
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8. Oleuropein: Methods for extraction, purifying and applying
ABSTRACT Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sou
Rev. Ceres. Publicado em: 2020-08
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9. Cell-Based Therapies for Myocardial Regeneration in Heart Failure: 20 Years of Debate
ABSTRACT Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sou
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-08
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10. DETERMINAÇÃO DA AUTENTICIDADE DE AMOSTRAS DE AZEITE COMERCIAIS APREENDIDAS NO ESTADO DO ESPÍRITO SANTO USANDO UM ESPECTROFOTÔMETRO PORTÁTIL NA REGIÃO DO NIR
Many instrumental techniques are used to monitor the quality of food products, highlighting near infrared spectroscopy (NIRS). In order to determine the authenticity of 60 commercial oil samples seized by the Espírito Santo state police, this work used a portable spectrometer in the NIR region associated with chemometric tools such as principal component an
Quím. Nova. Publicado em: 20/07/2020
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11. Optimization of the extraction of phenolic compounds from olive pomace using response surface methodology
ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extrac
Rev. Ceres. Publicado em: 2020-06
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12. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06