Olive & Oil19/09/2014

New olive oil quality standards to be introduced in California

The standards, which are based on scientific research at the UC Davis Olive Center, are unique to California production will establish a more stringent limit for free fatty acids, a negative attribute that signals a breakdown of olive oil quality due to exposure to heat, light and oxygen

di S. C.
World News18/09/2014

Africa spends $35bn importing food annually

di S. C.
Olive & Oil18/09/2014

Extra virgin olive oil against arthritis

The scientific results support the interest of natural diet components in the development of therapeutic products for arthritic conditions

di R. T.

World News18/09/2014

Greening dilemma for Scottish growers

di S. C.
Olive & Oil14/09/2014

The real quality of the aromatized olive oils

Diverse flavoured olive oils were compared for composition. Differentiated effects were observed and corroborated by chemometrics but garlic and oregano decreased the formation of primary oxidation products.

di R. T.

Grapevine & Wine14/09/2014

Counterfeiting in the wine sector, growing phenomenon but without statistical

The report comes from France with a voluminous paper prepared by Eric Przyswa. The real risk for the future is represented by China, where today 25% are counterfeit bottles of high-end European

di Graziano Alderighi
World News14/09/2014

China bought less olive oil in past months. Why?

European Union countries supply 90% of China’s imports. Imports of virgin olive oil have recorded season-on-season growth, increasing their share from 82% in 2010/11 to 84% in 2011/12 and 88% in 2012/13

di S. C.
World News14/09/2014

Hepatitis A outbreak: Bulgarian blackberries and Polish redcurrants are the most common contaminated ingredients

As contaminated berries could still be circulating in the food chain, EFSA re-emphasises the need for enhanced surveillance, risk communication, vaccination and further research in the area of public health

di S. C.

Health & Gastronomy14/09/2014

Synthetic particles as contaminants in German beers

A total of 24 German beer brands was analysed for the contents of microplastic fibres, fragments and granular material. In all cases contamination was found

di T N
Science News14/09/2014

In dry soil and hight temperatures the organisms react more sensitive to marketable pesticides

Dry soil and at enhanced temperatures: both conditions may occur more often in the future due to climate change. Singularly and combined these factors lower the toxicity threshold of fungicides for springtails

di S. C.
World News14/09/2014

Quality of U.S. diet shows modest improvement, but overall remains poor

Trend from 1999-2010 also shows widening disparities in diet quality between rich and poor

di S. C.

Health & Gastronomy14/09/2014

Food prices continue to drops to four-year low

FAO's monthly food price index registered another drop in August, continuing a 5-month downward run and reaching its lowest level since September 2010

di S. C.
World News11/09/2014

Globalization threatens benefits of an African ‘green revolution’

The term “green revolution” typically describes the use of agricultural innovations – such as the development of new seeds – to increase yields, particularly in developing countries

di S. C.

Health & Gastronomy11/09/2014

Buffets of highly processed foods like sugar and flour made rats ignore normal cues to stop eating when full

Foods high in easily-digestible calories (typically processed foods) act like supernormal stimuli, and the flavors associated with them become hyperpalatable and easy to overconsume

di S. C.
Olive & Oil11/09/2014

Characterization of antioxidant enzymes and peroxisomes of olive fruits

In olive fruit tissue the presence of a battery of antioxidant enzymes was demonstrated, including catalase, four superoxide dismutase isozymes

di R. T.
Grapevine & Wine11/09/2014

Prions can trigger stuck wine fermentations

A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to instead be consumed by bacteria that can spoil the wine

di T N