scholarly journals Chlorophylls and Carotenoids in Food Products from Olive Tree

10.5772/64688 ◽  
2016 ◽  
Author(s):  
Beatriz Gandul-Rojas ◽  
María Roca ◽  
Lourdes Gallardo-Guerrero
Keyword(s):  
Food Products ◽  
Olive Tree

scholarly journals Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1246
Author(s):  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Mariana Monteiro ◽  
Manuel A. Coimbra ◽  
Artur M. S. Silva ◽  
...  
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Food Products ◽  
Olive Tree ◽  
Functional Ingredient ◽  
Beneficial Effects ◽  
Food Properties ◽  
Regular Consumption ◽  
The Impact ◽  
By Products

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.

Olive tree extracts with potential leishmanicidal activity

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
ID Kyriazis ◽  
E Karagouni ◽  
K Soteriadou ◽  
AL Skaltsounis ◽  
E Dotsika
Keyword(s):  
Olive Tree ◽  
Leishmanicidal Activity

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Use of seeds of seed hemp in specialized food Products

2020 ◽  
Vol 29 (7) ◽  
pp. 48-50
Author(s):  
A.A. Bubnova ◽  
Keyword(s):  
Food Products

Enhancement of food production quality: the truffle case

2020 ◽  
pp. 587-611 ◽  
Author(s):  
Elena Viganò ◽  
Federico Gori ◽  
Antonella Amicucci
Keyword(s):  
Food Production ◽  
Food Products ◽  
Production Quality ◽  
Regulatory Framework ◽  
Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

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