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Aranzazu García M Victoria Ruiz-Méndez Concepción Romero Manuel Brenes 《Journal of the American Oil Chemists' Society》2006,83(2):159-164
By definition, virgin olive oil is consumed unrefined, although a great proportion of the olive oil produced has to be refined
to render it edible. Phenolic compounds are among the substances eliminated during the refining process; in the present work
these were characterized by HPLC, and their evolution during the different refining steps was studied. The complete refining
process removed most polyphenols from oils, but the behavior of individual compounds at each step also was observed. o-Diphenols
(hydroxytyrosol, catechol, and hydroxytyrosol acetate) and flavonoids (luteolin and apigenin) were eliminated first during
the alkaline treatment. Tyrosol and 4-ethylphenol remained in the oil until the deodorization step. A large amount of phenolic
compounds was discovered in the refining by-products such as soapstocks and deodorization distillates. In the latter streams,
the concentrations of tyrosol and 4-ethylphenol reached up to 149 and 3720 mg/kg by-product, respectively. This high level
of 4-ethylphenol and its well-known strong off-odor can interfere during further processing of the deodorization distillates,
and this must be taken into account when deciding what is to become of them. Similarly, the results of this work open the
possibility of recovering phenolic compounds from the “second centrifugation olive oils” by adding a new washing step prior
to the refining process. By including this new step, the most polar polyphenols, hydroxytyrosol and tyrosol, will diffuse
from oil to water and a concentration of up to 1400 mg/L of hydroxytyrosol may be achieved. 相似文献
4.
Juan Gabriel Brida Juan Carlos Martín Concepción Román Raffaele Scuderi 《Networks and Spatial Economics》2017,17(3):911-934
Different solutions for the integration of high-speed rail (HSR) and air transport could be implemented, ranging from very basic integration to more sophisticated systems that include ticket and handling integration. This paper uses two statistical techniques, name cluster analysis and discrete choice models in order to investigate how different market segments have a determining influence in being more proactive to change to HSR for the second leg in multimodal trips. A discrete choice experiment is conducted to better understand passengers’ preferences. We obtain a number of clusters and estimate flexible choice models, taking into account the panel nature of stated preference data. We obtain a range of willingness-to-pay values for service quality attributes, finding results that can be used to infer policy conclusions about the real attractiveness of the Air-HSR integrated alternative. In this respect, clusters and schedule coordination, which reduces connecting time, are crucial to explain HSR attractiveness. 相似文献
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Marta Pérez Pérez Ana María Serrano Bedia María Concepción López Fernández 《国际生产研究杂志》2016,54(10):3133-3148
The present work is an attempt to contribute to the conceptual systematisation of the manufacturing flexibility types by synthesising the vast literature available after a systematic review. We classified the papers in two perspectives (hierarchical and strategic), and engaged in a systematic process of standardisation of the definitions and names of various flexibility types leading to a better understanding of them. This process allowed us to clearly show: (a) the existence of a broader consensus in the field than expected; (b) that problems are limited to concrete aspects related to the level of analysis or the scope of certain flexibility types; (c) the possibility of a theoretical integration between the two perspectives which would permit a standardisation of the names and definitions for the flexibility types which make up the manufacturing flexibility construct. 相似文献
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Pedro García-Serrano Concepción Romero Pedro García-García Manuel Brenes 《International Journal of Food Science & Technology》2021,56(2):919-926
The preservation of olives intended for processing as black ripe olives must be done in a salt-free environment although it involves the use of calcium addition to retard olive softening. Calcium chloride and calcium lactate were added by up to 1600 mg Ca L−1 (i) in the preservation liquid of olives before darkening and (ii) in the cover packing brine. The highest texture and calcium absorption were found in the latter case. In addition, the sensory characteristics of the final product were not affected by the use of any of the calcium salts studied at concentrations of up to 1600 mg Ca L−1. Calcium chloride and calcium lactate can be employed to obtain higher texture and calcium content in black ripe olives, although it is advisable to add the cation to the cover packing brine of pitted olives rather than to the preservation liquid. 相似文献
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Carlos Carleos María Concepción López-Díaz Miguel López-Díaz 《Journal of Mathematical Imaging and Vision》2014,48(1):1-12
The study of shapes is a difficult topic, but it is becoming more and more important as computer vision techniques are already crucial in many research fields. Concretely, the variability of shapes is the basis for many criteria of symptom definition in medical diagnosis. This article introduces a stochastic order to address the variability of star-shaped sets. The main properties of the order are analyzed. An example of an application to hypothesis testing in medical diagnosis is also provided. Namely, we study if there are significant differences between healthy and diseased corneal endothelia with respect to cell shapes by means of ocular images. 相似文献
10.
The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)
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Manuel Martínez Cano Concepción de Miguel Gordillo Manuel Fuentes Mendoza Daniel Martín Vertedor Jacinto Sánchez Casas 《Journal of the American Oil Chemists' Society》2016,93(2):227-235
The content of sterols and erythrodiol + uvaol was studied in 273 virgin olive oil samples from 40 mills in five olive‐growing zones of Extremadura (Spain). An analysis of variance showed significant differences at a confidence level of 95 % between the different zones in each of the main sterols and in the sum of erythrodiol + uvaol. The results of a linear discriminant analysis, considering the different olive‐growing areas as categorical dependent variables and the different sterols as independent variables, explained 78.2 % of the variance with the first two discriminant functions. The resulting model correctly classified 86.9 % of the samples analysed. A validation study was conducted to verify the goodness of the discriminant analysis, resulting in 79.3 % of the new samples used for validation being correctly classified. In the graphical representation of the different groups studied considering the proposed model's first two discriminant functions, the centroids of the Sierra Norte de Cáceres, Vegas del Guadiana and Tierra de Barros olive‐growing zones were clearly separated, but this was not the case for the other two zones—La Serena and La Siberia. 相似文献