Você procurou por: evoo (Inglês - Francês)

1. evoo
1. evoo

friday, february 20 starting at 6:00 pm evoo
vendredi 20 février 2015 à partir de 17h

to read evoo’s winning entry, please click here
pour lire le récit gagnant d’evoo, cliquez ici.

in november 2012, they opened evoo to offer a unique dining experience to the residents of st-henri and surrounding areas.
en novembre 2012, ils ont donc ouvert evoo pour offrir une expérience culinaire unique aux résidents du quartier saint-henri et des environs.

based on feedback from friends, food bloggers, and reviews in the media – evoo is challenged with providing guests with an inviting dining room.
selon les commentaires d’amis et de blogueurs du domaine, et les évaluations dans les médias, evoo pourrait disposer d’une salle à manger plus agréable.

olive oil is very appreciated for its characteristic flavor and its biological and nutritional value which are strongly related to the quality. the effect of packaging materials (stainless, jar, clear polyethylenene terephthalate (pet), clear glass and dark glass bottles) on quality attributes of extra virgin olive oil (evoo) was studied as a function of storage time (0 to 12 months). the results made it possible to highlight a light influence of time as well as type of container on the acidic composition of oils, although oleic acid slightly increased at the end of the analytical period. indeed, the least stable oils were those stored in the jars with a progressive increase in quality attributes and the palmitic acid level. a clear reduction in the contents of antioxidants (carotenes, chlorophylls and total phenols) was observed in the oils stored in the earthenware jars and pet. quality indexes were strongly influenced by the type of packaging material and the time of storage. overall, the results revealed that the storage of oils in stainless and dark glass appears most adequate, thus supporting the conservation of primarily contents antioxidants with indices of quality indicating an unrefined olive oil lasting storage. key words: olive oil quality, storage, type of recipient, fatty acids, phenols, pigments.
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