Protein digestibility in dog. Effect of the quantity and quality of dietary fat (virgin olive oil and sunflower oil)

Nahrung/Food ◽  
1991 ◽  
Vol 35 (2) ◽  
pp. 161-167 ◽  
Author(s):  
M. C. Ballesta ◽  
E. Martinez-Victoria ◽  
M. Mañas ◽  
F. J. Mataix ◽  
I. Seiquer ◽  
...  
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Protein Digestibility

Dietary fat (virgin olive oil or sunflower oil) and physical training interactions on blood lipids in the rat

Nutrition ◽  
2003 ◽  
Vol 19 (4) ◽  
pp. 363-368 ◽  
Author(s):  
José L Quiles ◽  
Jesús R Huertas ◽  
Julio J Ochoa ◽  
Maurizio Battino ◽  
José Mataix ◽  
...  
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
Physical Training ◽  
Sunflower Oil ◽  
Blood Lipids ◽  
Virgin Olive Oil

scholarly journals Long-term adaptation of pancreatic response by dogs to dietary fats of different degrees of saturation: Olive and sunflower oil

1990 ◽  
Vol 64 (2) ◽  
pp. 487-496 ◽  
Author(s):  
M. C. Ballesta ◽  
M. Mañas ◽  
F. J. Mataix ◽  
E. Martínez-victoria ◽  
I. Seiquer
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
Sunflower Oil ◽  
Pancreatic Secretion ◽  
Specific Activity ◽  
Amylase Activity ◽  
Virgin Olive Oil ◽  
Dietary Fats ◽  
Exocrine Pancreatic Secretion

Mongrel dogs were fed, from weaning to 9 months of age, on one of two diets that differed only in the type of fat content (virgin olive oil or sunflower oil) to compare the composition of exocrine pancreatic secretion in the basal period and in response to food. In resting pancreatic flow, electrolytes and the specific activities of amylase, lipase and chymotrypsin were similar in both experimental groups. However, lipase and amylase outputs, and amylase and protein concentrations were significantly higher in the group fed on the diet rich in sunflower oil. Food intake was not followed by any change in flow-rate or electrolyte or protein content in the group given the diet rich in olive oil. Amylase activity and output were also lower in this group, as was lipase output, whereas activity and specific activity of chymotrypsin were lower in dogs fed on the diet containing sunflower oil. The differences traceable to the composition of the two types of dietary fat supplied may be related to the balance between factors that stimulate and inhibit pancreatic secretion.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

2006 ◽  
Vol 29 (2) ◽  
pp. 139-150 ◽  
Author(s):  
VINCENZO VACCA ◽  
ALESSANDRA DEL CARO ◽  
MARCO POIANA ◽  
ANTONIO PIGA
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Exposure Conditions

Effects of the Planting Density on Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaeaL.)

2010 ◽  
Vol 58 (23) ◽  
pp. 12469-12472 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Chokri Zaghdoud ◽  
Khaled Jebahi ◽  
Dalenda Boujnah ◽  
Mokhtar Zarrouk
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Olive Oil Quality ◽  
Olive Trees

Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

2019 ◽  
Vol 244 ◽  
pp. 1-10 ◽  
Author(s):  
Basheer M. Iqdiam ◽  
Manal O. Abuagela ◽  
Sara M. Marshall ◽  
Yavuz Yagiz ◽  
Renee Goodrich-Schneider ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxygen Control ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Pre Treatment

scholarly journals Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

2020 ◽  
Vol 4 (3) ◽  
pp. 38
Author(s):  
Giuseppe Cinelli ◽  
Martina Cofelice ◽  
Francesco Venditti
Keyword(s):  
Olive Oil ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Dispersed Phase ◽  
Colloidal System ◽  
Oil Processing

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

1998 ◽  
Vol 42 (5) ◽  
pp. 251-260 ◽  
Author(s):  
Nathalie Nicolaïew ◽  
Nicole Lemort ◽  
Laura Adorni ◽  
Bruno Berra ◽  
Gigliola Montorfano ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Postprandial Lipemia ◽  
Extra Virgin Olive Oil
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