Sample records for ACEITUNAS (olives)
from WorldWideScience.org

Sample records 1 - 20 shown. Select sample records:



1

Calidad de las aceitunas de mesa

Garrido Fernández, Antonio; Romero Barranco, Concepción
1999-06-30

Digital.CSIC (Spain)

2

Elaboración de aceitunas denominadas “Green ripe olives” con variedades españolas | Processing of «Green ripe olives» with Spanish olive varieties

Brenes Balbuena, Manuel; García García, Pedro

Consumers are nowadays demanding a certain type of table olive with low acidity, a pH higher than 4.5 and yellow-green to yellow in colour. These are produced in the USA under the name «green ripe olives» and their sterilization is absolutely necessary. It was demonstrated in this work that the Span...

DRIVER (Spanish)

4

Elaboration of table olives | Elaboración de aceitunas de mesa

Sánchez Gómez, Antonio Higinio; García García, Pedro; Rejano Navarro, Luis

DRIVER (Spanish)

5

Bacterias del ácido láctico en la fermentación de aceitunas de mesa

Durán Quintana, M.ª Carmen; Romero Barranco, Concepción; García García, Pedro; Brenes Balbuena, Manuel; Garrido Fernández, Antonio
1997-10-30

Digital.CSIC (Spain)

6

Analysis of the scientific production of olive products. I.- Table olives | Análisis de la producción científica acerca de los productos del olivo. I.- Aceitunas de mesa

Viesca, Rosa de la; Fernández, Elena; Salvador, Javier

This article contains an overview of the scientific production in the area of table olives during the period 2000-2005. Author’s productivity, most relevant topics, sources of information and groups of authors are analysed using basic bibliometric indicators. Also, contributions and collaborations a...

DRIVER (Spanish)

10

Estudio de nuevos procedimientos de elaboración de aceitunas verdes tratadas con álcali, no fermentadas, conservadas mediante tratamientos térmicos

Casado, Francisco Javier; Sánchez Gómez, Antonio Higinio; Rejano Navarro, Luis; Montaño, Alfredo
2007-09-30

Digital.CSIC (Spain)

11

PRODUCTOS Y ORGANIZACIÓN TÉCNICA DEL TRABAJO EN AZAPA DURANTE EL SIGLO XVIII: PONIENDO CHACRA DE AJÍ, COGIENDO ACEITUNAS/ PRODUCTS AND TECHNICAL LABOR ORGANIZATION IN AZAPA VALLEY DURING AD XVIII CENTURY: PLANTING CHILI PEPPER FIELD, PICKING OLIVES

Henríquez, Francisco
2003-01-01

Resumen en español Se analiza la producción y las técnicas agrícolas del valle de Azapa durante el siglo XVIII en el contexto de la economía regional Centro Sur Andina. Los cultivos del ají y la aceituna nos permitirán apreciar cómo la actividad productiva del valle se vio condicionada por las transformaciones macroeconómicas del período. Al observar estos dos cultivos, no se desconoce la existencia de otros cultivos comerciales en esta zona, pero se privilegió el estudio del ají (mas) y la aceituna por ser los principales en términos mercantiles y por ser los más relevantes en la organización de la agricultura azapeña en aquella época Resumen en inglés The production and the agricultural techniques of Azapa, during eighteen century will be analyzed in the context of the regional economy. The cultures of the red pepper and the olive, will allow us to appreciate how the productive activity of the valley was conditioned by the macroeconomic transformations of the period. In observing these two cultures, we will not fail to recognize the existence of other commercial plants in the zone. However, they have the privilege of b (mas) eing studied due to they were the main ones in mercantile terms and the most prominent in the organization of agriculture in the valley in that time

Scientific Electronic Library Online (Spanish)

14

Efecto del deshuesado de la aceituna sobre el aroma del aceite de oliva virgen

Luaces, Pilar; Pérez Rubio, Ana Gracia; Sanz Martínez, Luis Carlos
2004-06-30

Digital.CSIC (Spain)

17

¿Olivos y aceitunos? los partidos políticos colombianos y sus bases sociales en la primera mitad del siglo XX/ Olive tress and Olives? The Colombian political parties and their social grounds in the first half of the twentieth century

Gutiérrez Sanín, Francisco; Viatela, Juan Manuel; Acevedo, Tatiana
2008-04-01

Resumen en español El texto busca desentrañar el problema de las diferencias potenciales entre los partidos tradicionales colombianos durante la primera mitad del siglo XX. Los autores sostienen que en efecto había diferencias sustanciales entre liberales y conservadores, aunque no precisamente las que los primeros analistas de la Violencia vieron. El artículo parte de una exhaustiva revisión de la literatura relevante, examina teorías endógenas y reconstruye la información de las el (mas) ecciones colombianas entre 1922 y 1949. El resultado de este ejercicio sugiere que en efecto el sistema político colombiano antes de la "gran convergencia" de la década de los sesenta estaba construido sobre un conjunto de fracturas sociales reales, observables y "políticamente operacionales". Resumen en inglés The text intends to figure out the issue about potential differences between the traditional political Colombian parties during the first half of the XX century. The authors argue that, indeed, there were substantial differences between Liberal and Conservative, although not exactly those the first analysts of The Violence determined. The article starts with an exhaustive revision of relevant literature, examines endogenous theories and reconstructs information of the Col (mas) ombian elections between 1922 and 1949. The result of this task suggests that the Colombian political system, before the "great convergence" of the 60's, was built on a number of real social fractures, observable and "politically operational."

Scientific Electronic Library Online (Spanish)

19

Use of solid residue from the olive industry

Guinda Garín, M.ª Ángeles
2006-03-31

Digital.CSIC (Spain)

20

Use of molecular methods for the identification of yeast associated with table olives

Arroyo-López, F. N.; Durán Quintana, M.ª Carmen; Ruiz-Barba, José Luis; Querol, A.; Garrido Fernández, Antonio
2010-01-01

Digital.CSIC (Spain)

21
24

Suppression of Verticillium wilt in olive planting stocks by root-associated fluorescent Pseudomonas spp.

Mercado Blanco, Jesús; Rodríguez-Jurado, Dolores; Hervás, Ana; Jiménez-Díaz, Rafael M.
2004-06-01

Digital.CSIC (Spain)

25

Situation of European SMEs in the olive oil and table olive area. Survey

Viesca, Rosa de la; Fernández, Elena; Fernández, Silvia; Salvador, Javier
2005-09-30

Digital.CSIC (Spain)

27

Simple Sequence Repeat Identification and Endocarp Characterization of Olive Tree Accessions in a Tunisian Germplasm Collection

Fendri, Mahdi; Trujillo, Isabel; Trigui, Ahmed; Rodríguez García, María I.; Alché Ramírez, Juan de Dios
2010-10-01

Digital.CSIC (Spain)

28

Reduction of virgin olive oil bitterness by fruit cold storage

Yousfi, Khaled; Cayuela, José Antonio; García Martos, José M.

8 pages, 1 figure, 6 tables.-- PMID: 18937491 [PubMed].-- Printed version published on Nov 12, 2008. | Green mature olives (Olea europaea L. cv. ‘Manzanilla’, ‘Picual’, and ‘Verdial’) were stored at 5 °C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness...

DRIVER (Spanish)

29

Reduction of virgin olive oil bitterness by fruit cold storage

Yousfi, Khaled; Cayuela, José Antonio; García Martos, José M.
2008-10-20

Digital.CSIC (Spain)

31

Rainfall interception by olive trees in relation to leaf area

Gómez, José A.; Giráldez, J.V.; Fereres Castiel, Elías
2001-07-02

Digital.CSIC (Spain)

32

Protection of olive planting stocks against parasitism of root-knot nematodes by arbuscular mycorrhizal fungi

Castillo, Pablo; Nico, Andrés I.; Azcón González de Aguilar, Concepción; Río Rincón, C. del; Calvet, C.; Jiménez-Díaz, Rafael M.
2006-06-05

Digital.CSIC (Spain)

34

Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

Covas, Maria Isabel; Torre, Karina de la; Farré-Albaladejo, Magi; Kaikkonen, Jari; Fitó, Montserrat; López-Sabater, Carmen; Pujadas Bastardes, María A.; Joglar Tamargo, Jesús; Weinbrenner, Tanja; Lamuela-Raventós, Rosa M.; Torre, Rafael de la
2006-02-15

Digital.CSIC (Spain)

35

Plant parasitic nematodes associated with olive in countries bordering the mediterranean sea.

Vovlas, Nicola; Castillo, Pablo; Rapoport, Hava F.; Jiménez-Díaz, Rafael M.
2002-01-01

Digital.CSIC (Spain)

36

Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

Ferreres, Federico; Vinha, Ana F.; Silva, Branca M.; Valentão, Patricia; Gonçalves, Ana; Pereira, José Alberto; Oliveira, M. Beatriz; Seabra, Rosa M.; Andrade, Paula B.
2005-03-01

Digital.CSIC (Spain)

37

Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives

Gallardo Guerrero, Lourdes; Hornero Méndez, Dámaso; Mínguez Mosquera, María Isabel

6 pages, 2 figures.-- PMID: 12405770 [PubMed].-- Printed version published on Nov 6, 2002. | The pectic and pigment compositions and Ca and Cu contents of the alcohol-insoluble solid (AIS) residues were determined in cv. Gordal olives treated with NaOH solution and kept at different constant pH valu...

DRIVER (Spanish)

38

Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives

Gallardo Guerrero, Lourdes; Hornero Méndez, Dámaso; Mínguez Mosquera, María Isabel
2002-09-24

Digital.CSIC (Spain)

39

Orujos de dos fases almacenados en balsas

Ramos Hinojosa, Álvaro E.; Ruiz Méndez, M.ª Victoria
2004-09-30

Digital.CSIC (Spain)

41

Olive cultivar origin is a major cause of polymorphism for Ole e 1 pollen allergen

Hamman-Khalifa, Abdel Mounim; Castro López, Antonio Jesús; Jiménez-López, José Carlos; Rodríguez García, María I.; Alché Ramírez, Juan de Dios
2008-01-25

Digital.CSIC (Spain)

42

Oleuropein and related compounds

Soler-Rivas, Cristina; Espín de Gea, Juan Carlos; Wichers, Harry J.
2000-05-19

Digital.CSIC (Spain)

43

Ole e I: Epitope Mapping, Cross-Reactivity with Other Oleaceae Pollens and Ultrastructural Localization

Martín-Orozco, Elena; Cárdaba, Blanca; Pozo, Victoria del; Andrés, Belén de; Villalba, Mayte; Gallardo, Soledad; Rodríguez García, María I.; Fernández, Mari Carmen; Alché Ramírez, Juan de Dios; Rodríguez, Rosalía; Palomino, Pilar; Lahoz, Carlos
1994-01-01

Digital.CSIC (Spain)

44

Occurrence of an Inhibitor of Lactic Acid Bacteria in Green Olives1

Fleming, H. P.; Etchells, J. L.

Green olives were found to contain an inhibitor(s) of several species of lactic acid bacteria usually associated with the Spanish-type brined olive fermentation. The inhibitor was demonstrated by the presence of inhibition zones surrounding tissue which had been cut from frozen olives and implanted ...

DRIVER (Spanish)

45

Nucleic acids and allergens of olive tree pollen of defined olive tree varieties and applications thereof.

Alché Ramírez, Juan de Dios; Abdel Mounim, Hamman-Khalifa; Castro López, Antonio Jesús; Rodríguez García, María I.; Jiménez-López, José Carlos
2006-08-31

Digital.CSIC (Spain)

46

NIR prediction of fruit moisture, free acidity and oil content in intact olives

Cayuela, José Antonio; García Martos, José M.; Caliani, Nuria
2009-06-30

Digital.CSIC (Spain)

47

Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Vichi, Stefania; Guadayol, Josep M.; Caixach Gamisans, Josep; López-Tamames, Elvira; Buxaderas, Susana
2006-06-06

Digital.CSIC (Spain)

48

Method and device for removing the bitterness from table olives and resulting product

García Borrego, Aránzazu; Romero Barranco, Concepción; García García, Pedro; De Castro-Gómez Millán, Antonio; Medina Pradas, Eduardo; Brenes Balbuena, Manuel
2009-09-03

Digital.CSIC (Spain)

49

Mejora de la sanidad y de la calidad en la propagación viverística del olivo

Castillo, Pablo; Río Rincón, C. del; Azcón González de Aguilar, Concepción; Pérez-Artés, Encarnación; Bejarano, J.; Barea, J. M.; Gómez Barcina, Antonio; Azcón González de Aguilar, Rosario; Caballero Reig, J. M.; Jiménez-Díaz, Rafael M.
2000-01-01

Digital.CSIC (Spain)

51

Measurement and simulation of evaporation from soil in olive orchards

Bonachela, S.; Orgaz, F.; Villalobos, F. J.; Fereres, E.

DRIVER (Spanish)

55

Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine

Ruiz-Barba, José Luis; Brenes Balbuena, Manuel; Jiménez Díaz, Rufino; García García, Pedro; Garrido Fernández, Antonio
2008-03-11

Digital.CSIC (Spain)

56

Influence of olive mill wastewater in composting and impact of the compost on a Swiss chard crop and soil properties

Paredes, C.; Cegarra Rosique, Juan; Bernal Calderón, M. Pilar; Roig, Asunción
2005-02-01

Digital.CSIC (Spain)

57

Influence of Pasteurization and Lye Treatment on the Fermentation of Spanish-Style Manzanilla Olives

Y Alcaĺa, Jośe Mo Rodŕiguez De La Borbolla; Gonźalez-Cancho, Fernando; Ferńandez-D́iez, Mat́ias J.

The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteuriz...

DRIVER (Spanish)

59

Fermentation profile and optimization of green olive fermentationusing Lactobacillus plantarum LPCO10 as a starter culture

Leal-Sánchez, M. Vega; Ruiz-Barba, José Luis; Sánchez, A. H.; Rejano, L.; Jiménez Díaz, Rufino; Garrido Fernández, Antonio
2010-01-01

Digital.CSIC (Spain)

61

Extraction of interesting organic compounds from olive oil waste

Fernández Bolaños, Juan; Rodríguez Gutiérrez, Guillermo; Rodríguez Arcos, Rocío; Guillén, Rafael; Jiménez Araujo, Ana
2006-03-31

Digital.CSIC (Spain)

62

Evaluation of α-tocopherol in virgin olive oil by a luminiscent method

Escuderos, M. E.; Sayago, A.; Morales, María T.; Aparicio, Ramón
2009-09-30

Digital.CSIC (Spain)

65

Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

Pérez Camino, María del Carmen; Moreda, Wenceslao; Cert, Arturo

6 pages. | The evolution of 1,3- and 1,2-isomers of diacylglycerols (DGs) in olive oils obtained from healthy olives and the influence of the olive quality was studied. Healthy olive fruits yielded oils containing almost exclusively 1,2-isomers whereas altered olives produced oils with significant a...

DRIVER (Spanish)

67

Effect of Temperature, Modified Atmosphere and Ethylene During Olive Storage on Quality and Bitterness Level of the Oil

Yousfi, Khaled; Cayuela, José Antonio; García Martos, José M.

6 pages, 4 tables.-- Printed version published Mar 2009. | Mill olives (Olea europaea L. cv. ‘Lechín’), harvested at the green mature stage of ripening, were stored for 72 h under six different storage conditions: in air, in a closed container, and in a closed container with 30 ppm ethylene either a...

DRIVER (Spanish)

68

Efecto de Diferentes Regímenes de Riego Sobre la Carga Frutal, Tamaño de Fruta y Rendimiento del Olivo cv. Sevillana/ Effect of Different Irrigation Treatments on the Fruit Load, Fruit Size and Yield of Olive Trees cv. Sevillana

Selles van Sch, Gabriel; Ferreyra E, Raúl; Selles M, Iván; Lemus S, Gamalier
2006-03-01

Resumen en español Con el objetivo de determinar el efecto de diferentes estrategias de riego deficitario controlado (RDC) en olivos (Olea europaea L.), se aplicaron cuatro tratamientos de riego, en tres temporadas, a un huerto de ocho años de edad, del cv. Sevillana, ubicado en la localidad de Tierras Blancas, San Felipe, V Región (32º47’ lat. Sur, 70º42’ long. Oeste, 800 m.s.n.m). Los tratamientos fueron: T1, regado con el equivalente al 100% de la evapotranspiración del cultivo (E (mas) Tc) durante toda la temporada; T2, 100% de la ETc desde brotación hasta el término de la fase II de crecimiento del fruto y 40% durante la fase III; T3, 100% de la ETc desde brotación hasta el término de la fase II de crecimiento del fruto y 25% durante la fase III; y T4, 60% de la ETc durante toda la temporada. Tanto el potencial hídrico xilemático como la conductancia estomática se vieron afectados por la aplicación de riego restringido, especialmente cuando se aplicaron 40 y 25% de la ETc. Déficit hídricos durante la fase III de crecimiento de frutos no afectaron la carga frutal, sin embargo restricciones hídricas severas durante esta fase tuvieron incidencia en el peso final del fruto. Déficit hídricos durante toda la temporada (60% ETc), produjeron una fuerte reducción en la carga frutal de la temporada de alta producción, la que parece tener su origen en el año anterior. De acuerdo a los resultados, la mejor estrategia RDC en olivo parece ser un estrés moderado (aplicación del 40% de la ETc) en la fase III de crecimiento del fruto Resumen en inglés In order to determine the effects of different regulated deficit irrigation (RDC) strategies in olives (Olea europea L.), four irrigation treatments were applied, for three seasons, in an eight-year-old orchard of cv. ‘Sevillana’ olives, growing in the locality of Tierras Blanca, San Felipe, V Region, Chile (32º47’ S; 70º42’ W; 800 m above sea level). Treatments were: T1, irrigated at 100% of crop evapotranspiration (ETc) for the entire season; T2, 100% ETc from beg (mas) inning of shoot growth until the end of fruit growth stage II and 40% ETc during stage III; T3, 100% ETc from beginning of shoot growth until the end of fruit growth stage II and 25% ETc during stage III; and T4, 60% ETc throughout the entire season. Both stem water potential and stomatal conductance were affected by RDC, especially when 40 and 25% ETc were applied. During fruit stage III, water stress did not affect the fruit-bearing load, however during this stage severe water stress affected the final fruit weight. Water stress during the whole season (60% ETc), produced a b reduction on the fruit-bearing load of the season of high production, which seems to have its origin in the previous season. According to the results, the best strategy for RDC in olives seems to be moderate stress (application of 40% Etc) in phase III of fruit growth

Scientific Electronic Library Online (Spanish)

69

EVALUACIÓN SENSORIAL Y ANALÍTICA DE LA CALIDAD DE ACEITE DE OLIVA EXTRAVIRGEN/ SENSORIAL AND ANALYTICAL EVALUATION OF THE EXTRA-VIRGIN OIL QUALITY

Loyola López, Nelson; López Acevedo, Roberto; Acuña Carrasco, Carlos
2008-08-01

Resumen en español El aceite de oliva extravirgen es extraído mecánicamente del fruto del Olivo (Olea europaea L.), por métodos de molturación, batido y centrifugación, agregando agua con la finalidad de facilitar la extracción del aceite contenido en la pulpa del fruto, y debe tener una acidez menor o igual al 0,8% expresada en ácido oleico y una puntuación organoléptica menor o igual a 6,5 puntos, conservando así valiosos compuestos polifenólicos del fruto originario, y que le (mas) otorga una gran calidad, además de un excelente gusto y aroma, los que se traducen en su amargor y picor, por lo cual es necesario determinar la calidad del aceite nacional. El presente estudio tuvo como objetivo evaluar el efecto de la adición de agua en el proceso de elaboración, sobre la calidad del producto terminado, realizando una evaluación química y sensorial. El ensayo se realizó en la temporada 2004-2005 en la provincia de Curicó, VII Región, Chile. Se analizaron aceites "coupages o multivarietales", procedentes de diferentes variedades de olivas. Los tratamientos evaluados fueron: T0: 0% de adición de agua; T1: 20% de adición de agua; y T2: 30% de adición de agua. En los tratamientos T1 y T2 existió una mejor calidad respecto al testigo (T0). El tratamiento T2, con un índice global de calidad de 8,25 puntos, presentó la mejor calidad, dado por su mayor puntuación organoléptica y bajos índices químicos, a diferencia del tratamiento T0, que obtuvo un valor de 6,34 puntos, basándose en la reglamentación vigente (CE Nº 1989/03, la norma COI Res-4/75-IV/96 y la norma NCh107of2001 (INN, 2001)) Resumen en inglés The extra virgin olive oil is extracted mechanically from the olive fruit (Olea europaea L.) by methods of maturation, beating and centrifugation, adding water with the purpose of facilitating the extraction of the oil contained in the pulp of the fruit, and it must have a smaller or equal acidity to 0.8% expressed in oleic acid and one smaller or equal organoleptic score to 6.5 points, thus conserving valuable poliphenolic compounds of the original fruit. That grants a g (mas) reat quality to it, in addition to an excellent taste and aroma, which are transmitted in its bitterness and sharpness. Thus it is necessary to determine the quality of the national oil. The present study had the objective of evaluating the effect of the water addition in the elaboration process, on the quality of the finished product, making a chemical and sensorial evaluation. The test was made in the season 2004-2005 in the province of Curicó, 7th Region, Chile. Coupage or multivarietal oils were analyzed, coming from different varieties from olives. The evaluation treatments were: T0: 0% of water addition; T1: 20% of water addition; and T2: 30% of water addition. In the treatments T1 and T2, it had a better quality in relation to the control (T0). The treatment T2, with a global index of quality of 8.25 points, presented the best quality, given by a higher organoleptic punctuation and low chemical indexes; differing from treatment T0, that obtained a value of 6.34 points, based on the current regulation (CE N°1989/03, the regulation COI Res-4/75- IV/96 and the national regulation NCh107of2001 (INN, 2001))

Scientific Electronic Library Online (Spanish)

71

Detection of the nondefoliating pathotype of Verticillium dahliae in infected olive plants by nested PCR

Mercado Blanco, Jesús; Rodríguez-Jurado, Dolores; Pérez-Artés, Encarnación; Jiménez-Díaz, Rafael M.
2001-10-01

Digital.CSIC (Spain)

72

Detection of the defoliating pathotype of Verticillium dahliae in infected olive plants by nested PCR

Mercado Blanco, Jesús; Rodríguez-Jurado, Dolores; Pérez-Artés, Encarnación; Jiménez-Díaz, Rafael M.
2002-01-01

Digital.CSIC (Spain)

73

Conversion of olive wastes to volatiles and carbon adsorbents

Petrov, Nartzislav; Budinova, Temenuzhka; Razvigorova, M.; Parra Soto, José Bernardo; Galiatsatou, P.
2008-05-08

Digital.CSIC (Spain)

75

Compuestos fenólicos del olivo (Olea europea)

Maestro Durán, R.; León Cabello, R.; Ruiz-Gutierrez, Valentina
1994-08-30

Digital.CSIC (Spain)

77

Composting Olive Mill Waste and Sheep Manure For Orchard Use

Cayuela, M. L.; Bernal Calderón, M. Pilar; Roig, Asunción
2004-01-01

Digital.CSIC (Spain)

78

Comparative study of different extraction techniques for the analysis of virgin olive oil aroma

Vichi, Stefania; Guadayol, Josep M.; Caixach Gamisans, Josep; López-Tamames, Elvira; Buxaderas, Susana
2007-03-01

Digital.CSIC (Spain)

79

Colonization process of olive tissues by Verticillium dahliae and its in planta interaction with the biocontrol root endophyte Pseudomonas fluorescens PICF7

Prieto Aranda, Pilar; Navarro-Raya, Carmen; Valverde-Corredor, Antonio; Amyotte, Stefan G.; Dobinson, Katherine F.; Mercado Blanco, Jesús
2009-07-01

Digital.CSIC (Spain)

80

Characterization of olive seed storage proteins

Wang, Wei; Alché Ramírez, Juan de Dios; Rodríguez García, María I.
2007-01-01

Digital.CSIC (Spain)

82

Características de los aceites de oliva de primera y segunda centrifugación

Alba Mendoza, José; Hidalgo Casado, Francisco J.; Ruiz Gómez, M. A.; Martínez Román, F.; Moyano Pérez, María José; Cert, Arturo; Pérez Camino, María del Carmen; Ruiz Méndez, M.ª Victoria
1996-06-30

Digital.CSIC (Spain)

83

Canal cistern (Granada)

Orihuela, Antonio
1997-01-01

Digital.CSIC (Spain)

84

Cambios inducidos por la implantación de olivos sobre las propiedades edáficas en el sur bonaerense/ Changes induced by tree olives implantation on soil properties in southern bonaerense

Blanco, María del Carmen; Amiotti, Nilda Mabel; Herrera, Lourdes Soria
2005-12-01

Resumen en español El reemplazo de la estepa graminosa nativa por montes de olivos (Olea europaea L.) en pequeños sectores del sur pampeano afectados al cultivo de trigo ha introducido una modificación drástica en la vegetación como factor pedogenético activo. El impacto de este cambio se evaluó en el horizonte A de los suelos predominantes (Paleustolles Petrocalcicos) bajo montes de olivos (LV2) implantados hace aproximadamente 50 años y se lo comparó con el ocasionado por la rotac (mas) ión tradicional trigo (LV3)-vegetación natural (LV1). Se determinó: textura, densidad aparente (Da), pH, carbono orgánico (CO), nitrógeno total (Nt), fósforo disponible (Pd), CIC, bases intercambiables y, además, se estudió la organización micromorfológica. El efecto del cambio de vegetación es notable en las tres situaciones comparadas, no obstante, las variables químicas y la micropedología no reflejan disminución de la calidad del suelo a partir de la introducción de olivos. Resumen en inglés In small sectors of the southern Pampean region affected by wheat cultivation, the native grassland steppe has been replaced by Olea europaea L. mounts, which introduced a drastic modification of vegetation as an active factor of pedogenesis. The impact of this change was evaluated in the A horizons of the predominant soils (Petrocalcic Paleustolls) under olives mounts of approximately 50 years (LV2) and has been compared to that derived after the traditional rotation whe (mas) at (LV3)-native vegetation (LV1). Chemical analyses were performed to analyze the variables commonly used in the evaluation of soil fertility: bulk density (Da), texture, pH, organic carbon (CO), total nitrogen (Nt), available phosphorous (Pd), CIC, exchangeable bases. Moreover, a micromorphological study was done. Increments of 90% magnitude order in CO content, 70% in Nt and >100% in Pd were detected under olive trees cultivation related to a high biomass of olive trees and grass vegetation in the epipedon and to the intense melanization that sustain C/N relationship in acceptable levels. All variables decrease under wheat cultivation (LV3). At microscopic level a higher degree of humic pigmentation, a stronger microstructure (subangular blocky and spongy), darker colors and a higher frequency of excrements were observed under olives compared to grassland and wheat cultivation. The three compared situations denote the notable effect of vegetation change though variables do not reflect a soil quality decrease owed to olive trees introduction. On the contrary, soil physicho-chemical properties proved a substantial improvement contrasting with the detrimental effects in soils affected to wheat cultivation under the current management practices in the studied region.

Scientific Electronic Library Online (Spanish)

85

Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil

Hornero Méndez, Dámaso; Mínguez Mosquera, María Isabel
2007-09-01

Digital.CSIC (Spain)

86

Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives

Leal-Sánchez, M. Vega; Baras, M.; Ruiz-Barba, José Luis; Floriano Pardal, Belén; Jiménez Díaz, Rufino
1998-08-18

Digital.CSIC (Spain)

87

Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum

Ruiz-Barba, José Luis; Garrido Fernández, Antonio; Jiménez Díaz, Rufino
1991-12-01

Digital.CSIC (Spain)

88

BICAP tumor probe en el tratamiento paliativo de la estenosis esofágicas malignas/ BICAP tumor probe in the treatment of malignant esophageal stenosis

Catán G, Felipe; Uribe M, Mario; Carvajal H, Carlos; Cavalleri B, Silvana; Pizarro I, Francisco; Uribe L, Juan Pablo; Uribe-Echevarría A, Sebastián; López H, Cristián; Venegas D, Lorena
2000-05-01

Resumen en inglés Background: BICAP tumor probe is a device that consists in an energy source and olives that deliver bipolar electricity. It can be used for the fulguration of esophageal tumors after endoscopic dilatation. Aim: To report the experience in the treatment of malignant esophageal stenoses using the BICAP tumor probe. Patients and methods: Patients with advanced esophageal tumors in aphagia, that were not candidates for palliative surgery were included in this study. After end (mas) oscopic dilatation, the tumor was fulgurated with the BICAP tumor probe. Results: Twenty one patients (nine male, aged 43 to 91 years old) were treated with the device. A mean of 1.3 sessions with BICAP were necessary to obtain tumor permeabilization, which was obtained in all patients. One patient died of pneumonia 15 days after the procedure. All other patients were ingesting liquid or semisolid diets after two months of follow up. Mean survival after the procedure was 3.8 months. Conclusions: Electrical fulguration of esophageal tumors is a valid therapeutic alternative in aphagic patients. (Rev Méd Chile 2000; 128: 513-8)

Scientific Electronic Library Online (Spanish)

89

Andalucian: Morisco

Orihuela, Antonio
1997-01-01

Digital.CSIC (Spain)

90

Andalucian (Spain, sw)

Orihuela, Antonio
1997-01-01

Digital.CSIC (Spain)

91

Analysis and quantification of flavonoidic compounds from Portuguese olive ( Olea Europaea L.) leaf cultivars

Meirinhos, Julieta; Silva, Branca M.; Valentão, Patricia; Seabra, Rosa M.; Pereira, José Alberto; Dias, Alberto C. P.; Andrade, Paula B.; Ferreres, Federico
2005-02-01

Digital.CSIC (Spain)

92

An overview on olive mill wastes and their valorisation methods

Roig, Asunción; Cayuela, M. L.; Sánchez-Monedero, Miguel Ángel
2006-01-01

Digital.CSIC (Spain)