textura (iii)

12.04.2019

Características del estado sólido o reológico de un producto, cuyo conjunto es capaz de estimular los receptores mecánicos, durante la degustación, particularmente de los situados en la región bucal.
Nota: Este término se refiere únicamente a las propiedades objetivas y no a las sensaciones producidas y que se designan por términos generales, tales como consistencia, fibrosidad, untuosidad, etcétera.

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IOC international seminar on 26 November

MADRID / 24.11.2020

On the first anniversary of the creation of World Olive Day by UNESCO, the Executive Secretariat of the IOC has organised an international seminar on The Future of the Olive Sector on Thursday 26 November. Simultaneous...

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The 112th session of the Council of Members is underway

MADRID / 23.11.2020

The 112th session of the Council of Members started this morning via IOC headquarters in Madrid. The meetings will be held by videoconference until Friday 27 November 2020. On the agenda for Monday are the presentations of...

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Press conference for World Olive Day

/ 20.11.2020

Here at the International Olive Council, we celebrate World Olive Day every year. ‘This year,’ however, as Executive Director Abdellatif Ghedira pointed out, ‘is a bit different. 2020 is the first anniversary of World...

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