Browsing by Author "Aparicio Ruiz, Ramón"
Now showing items 1-10 of 10
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Article
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in ...
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Article
Chemical characterization of organic and non-organic virgin olive oils
(EDP Sciences, 2014)Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers ...
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Final Degree Project
Determinación de compuestos del aceite de oliva virgen relacionados con enfermedades cancerígenas y neurodegenerativas
(2019)El aceite de oliva virgen (AOV) es el zumo extraído del fruto del olivo, uno de los alimentos más populares y recomendados ...
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Article
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions
(MDPI, 2020-12)The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take ...
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Article
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
(CSIC, 2017)Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable ...
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Article
Proyecto SEXIA: Aspectos químicos y sensoriales de la caracterización del aceite de oliva virgen
(Editorial Agrícola Española, 1994)La caracterización de un alimento requiere la búsqueda de propiedades físico-químicas peculiares que le distingan de otro ...
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Article
Sensors: From Biosensors to the Electronic Nose
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2002)The recent advances in sensor devices have allowed the developing of new applications in many technological fields. ...
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Article
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
(MDPI, 2020)Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ...
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Article
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
(CSIC. Consejo Superior de Investigaciones Científicas: Instituto de la Grasa, 2014)Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ...
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Article
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
(MDPI, 2013)The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile ...