4 results for “Olive Oil Quality”

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Research ArticleOpen accessIn the keywordsEffect of Acidity on Delta 7 Stigmastenol Content of Palestinian Olive OilJihad M. Quasem, Ibrahim Abdullah Afaneh, Harbi T. Al-Masri et al.Olive oil quality is a term influenced by many factors. Δ7 Stigmastenol is a new criteria used to determine olive oil quality especially its purity from adulteration with other types of seeds oil. Δ7 Stigmastenol-acidity correlation were investigated through studying the effect of the literature’s highlighted factors, namely; Olive fly infection, the land topographic and the preservation of olive before … …American Journal of Applied Sciences, Vol. 9, Issue 12 · 7 Nov 2012 · 7,332 accessesView PDF Cite

Review ArticleOpen accessIn the abstractChemical Coagulation/Flocculation Processes for Removal of Phenolic Compounds from Olive Mill Wastewater: A Comprehensive ReviewMounia Achak, Fatima Elayadi, Wafaa BoumyaOlive oil extraction processes generate three phases: Olive oil, solid residue (pomace) and aqueous liquor Olive Mill Wastewater (OMW). OMW causes serious environmental deteriorations such as coloring of natural waters, alteration of soil quality, phytotoxicity and odor nuisance. The direct discharge of this effluent into the soil bring various negative effects on the environment, due to its high load of … …American Journal of Applied Sciences, Vol. 16, Issue 3 · 30 Mar 2019 · 10,494 accessesView PDF Cite

Research ArticleOpen accessIn the abstractFATTY ACIDS PATTERN OF OLIVE OIL UNDER ORGANIC FARMINGNasab Al-Rawashdeh, Fawzi Al-SheyabOrganic farming is considered as a mitigation strategy to face adverse effect of climate change and Consumers’ increasing their need for safe and quality food has motivated this research study. The olive oil of the Roman olive trees (Landrace) Olea Europea belong to the Oleaceae family growing under organic farming (in the transition period) conditions in Jordan Ajlun area was … …American Journal of Environmental Sciences, Vol. 10, Issue 2 · 16 Apr 2014 · 7,343 accessesView PDF Cite

Research ArticleOpen accessIn the abstractImpact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato ChipsSamir Abdel-Monem Ahmed Ismial, Rehab Farouk Mohammed Ali, Mohsen Askar, Wafaa Mahmoud SamyThe main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused … …American Journal of Biochemistry and Biotechnology, Vol. 9, Issue 2 · 20 Jun 2013 · 8,357 accessesView PDF Cite