Vol 45, No 1-2 (1994)

DOI: http://dx.doi.org/10.3989/gya.1994.v45.i1-2


The sensory and nutritional quality of virgin olive oil. C. Peri, A. Garrido, A. López (Ed.)

Table of Contents

Editorial

[es; en]
Editorial. Foreword
Equipo Editorial
PDF

Monography

[en]
Olive oil quality and EEC regulations
Claudio Ranzani
1-4
[en]
A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research
Giovanni Esposito, Claudio Peri
5-8
[en]
Consumer attitudes and olive oil acceptance: The potential consumer
Jean A. McEwan
9-15
[en]
Consumer attitudes and olive oil acceptance: the traditional consumer
Ella Pagliarini, Mario Bertuccioli, Silvia Abba
16-19
[en]
Sensory profiling: a method for describing the sensory characteristics of virgin olive oil
David H. Lyon, Martin P. Watson
20-25
[en]
Relationship between the COI test and other sensory profiles by statistical procedures
R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente
26-41
[en]
The sensory wheel of virgin olive oil
Jos Mojet, Sijmen de Jong
42-47
[en]
Some nutritional benefits of extra virgin olive oil
S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin
48-52
[en]
Good Manufacturing Practice (GMP) guidelines for virgin olive oil production
Christos Petrakis
53-54
[en]
A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion
Mario Bertuccioli
55-59
[en]
Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil
Claudio Peri, Cristina Rastelli
60-61
[en]
Sensory and instrumental assessment of olive oil appearance
E. Pagliarini, C. Rastelli
PDF
62-64
[en]
Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil
Ella Pagliarini, Paolo Stramba Badiale, Laura Semeria
PDF
65-67
[en]
Rapid determination of phenol content in extra virgin olive oil
F. Favati, G. Caporale, M. Bertuccioli
68-70
[en]
A suitable method for defining the nutritional quality of virgin olive oil
S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin
71-74
[en]
Good control practices underlined by an on-line fuzzy control database
R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales
75-81

Documentation

[es]
Reviews of new books
A. Garrido Fernández, C. Gómez Herrera, P. García García, M. V. Alonso García, A. H. Sánchez Gómez, A. Guinda, A. Heredia Moreno, R. Zamora, A. Garrido, F. J. Hidalgo, A. de Castro, J. C. González Vázquez, G. Márquez Ruiz
PDF
82-92

News

[es; en]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news. Technical novelties
Equipo Editorial
PDF
93-105