Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
The efficiency of Lactiplantibacillus plantarum S61 strain as protective cultures in ground beef against foodborne pathogen Escherichia coli
AbstractThe aim of the study was the bio-control effectiveness ofthe Lactiplantibacillus plantarum S61 strain, isolated from traditional fermenting green olives, againstEscherichia coli B805 in ground beef. The bio-control effect ofL. plantarum S61 againstE. coli B805 was evaluated in ground meat during storage under refrigeration at 4 °C. The results showed thatL. plantarum S61 reduced the biomass of pathogenic bacteria (E. coli) in ground meat during 10 days of storage at 4 °C. Moreover, the treatment withL. plantarum S61 has no adverse effect on the sensory properties of ground meat after 10 days of storage at 4 ...
Source: World Journal of Microbiology and Biotechnology - October 3, 2023 Category: Microbiology Source Type: research
Molecules, Vol. 28, Pages 6898: Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils
ira-Dias
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions. In the present study, masti...
Source: Molecules - October 1, 2023 Category: Chemistry Authors: F átima Peres Madalena Pinho Marques Miguel Mourato Luisa L. Martins Suzana Ferreira-Dias Tags: Article Source Type: research
Can ancient irrigation canals water thirsty crops in Morocco today?
This article was reported before the devastating earthquake in Morocco on 8 September. It isn’t yet known how the earthquake affected the underground tunnels described here.
Underground tunnels, or
khettara
, have been shuttling water through Morocco’s harsh landscapes for
millennia
, allowing communities such as the Aït Ouarhou tribe to settle in the Anti-Atlas Mountains where rains are scarce for much of the year. The tribe depends on groundwater-fed
khettara
to harvest almonds, olives, and other crops.
“The people in my tribe need the
khettara
to bring us wat...
Source: Science of Aging Knowledge Environment - September 19, 2023 Category: Geriatrics Source Type: research
Molecules, Vol. 28, Pages 6673: The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review
tella
This paper reviews the current knowledge regarding modifications to chlorophylls during the processing of green table olives treated with alkali. Particular attention is given to the pheophytinization reactions (substitution of Mg2+ by 2H+ in the chlorophyll chromophore group) that can take place because of pH and/or temperature changes and the possible sequential substitution of the 2H+ with Cu2+ within the chlorophyll porphyrin ring. These reactions may have a direct impact on the commercial value of olive productions as some naturally forming Cu–chlorophylls complexes (i) are identical to strictl...
Source: Molecules - September 18, 2023 Category: Chemistry Authors: Roberto Ambra Gianni Pastore Fausta Natella Tags: Review Source Type: research
Inhibition of Endothelial Inflammatory Response by HT-C6, a Hydroxytyrosol Alkyl Ether Derivative
Antioxidants (Basel). 2023 Jul 28;12(8):1513. doi: 10.3390/antiox12081513.ABSTRACTHydroxytyrosol (HT) is a bioactive phenolic compound naturally present in olives and extra virgin olive oil (EVOO) which is described as an antioxidant, antitumoral and antiangiogenic molecule. Previous studies of semi-synthetic HT-derivatives presented the hydroxytyrosyl alkyl ether HT-C6 as one of the most potent derivatives studied in the context of antioxidant, anti-platelet and antiangiogenic assays, but its direct effect on inflammation was not reported. In this work, we use RT-qPCR measure of gene expression, protein analysis by Wester...
Source: Atherosclerosis - August 26, 2023 Category: Cardiology Authors: Ana D ácil Marrero Laura Castilla Manuel Bernal Inmaculada Manrique Joel D Posligua-Garc ía Federico Moya-Utrera Cristina Porras-Alcal á Jos é Luis Espartero Francisco Sarabia Ana R Quesada Miguel Ángel Medina Beatriz Mart ínez-Poveda Source Type: research
The nuclei of the lateral lemniscus: unexpected players in the descending auditory pathway
DiscussionOur novel findings have strong implications for understanding acoustic information processing in the initial stages of the auditory pathway. Based on the proportion of lemniscal neurons involved in all the projections described, the NLL should be considered major players in the descending auditory pathway. (Source: Frontiers in Neuroanatomy)
Source: Frontiers in Neuroanatomy - August 9, 2023 Category: Neurology Source Type: research
Design and validation of a self-reported dietary polyphenol intake frequency questionnaire.
CONCLUSION: FFQ-P is reliable for estimating polyphenol intake from fruits, vegetables, alcoholic beverages, tea, and coffee; however, the intake of non-alcoholic beverages, nuts and olives should be interpreted with reservation.PMID:37522454 | DOI:10.20960/nh.04491 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - July 31, 2023 Category: Nutrition Authors: Carla Guzm án Pincheira Fernanda Fierro Jara Source Type: research
Design and validation of a self-reported dietary polyphenol intake frequency questionnaire.
CONCLUSION: FFQ-P is reliable for estimating polyphenol intake from fruits, vegetables, alcoholic beverages, tea, and coffee; however, the intake of non-alcoholic beverages, nuts and olives should be interpreted with reservation.PMID:37522454 | DOI:10.20960/nh.04491 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - July 31, 2023 Category: Nutrition Authors: Carla Guzm án Pincheira Fernanda Fierro Jara Source Type: research
Design and validation of a self-reported dietary polyphenol intake frequency questionnaire.
CONCLUSION: FFQ-P is reliable for estimating polyphenol intake from fruits, vegetables, alcoholic beverages, tea, and coffee; however, the intake of non-alcoholic beverages, nuts and olives should be interpreted with reservation.PMID:37522454 | DOI:10.20960/nh.04491 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - July 31, 2023 Category: Nutrition Authors: Carla Guzm án Pincheira Fernanda Fierro Jara Source Type: research
