Glossary entry (derived from question below)
Italian term or phrase:
stabilita' (olio d'oliva)
English translation:
stability (olive oil)
Added to glossary by
Rachel Fell
Apr 11, 2006 12:44
20 yrs ago
Italian term
United Kingdom
stabilita' (olio d'oliva)
The oil is described as having .....un'ottima stabilita'. ??
Proposed translations
(English)
| 4 +7 | stability |
Rachel Fell
|
| 5 +2 | stability |
Francesca Donati
|
| 5 | stability |
Liset Nyland
|
| 4 | stability |
Marianne Hartz-Poseck
|
Proposed translations
+7
4 mins
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
132
Selected
stability
high stability or highly stable
High stability means the oil will not break down under commercial scale food production. ... The market is ready for highly stable, healthy canola oil, ...
www.canola-council.org/prop_oleic.html
High stability means the oil will not break down under commercial scale food production. ... The market is ready for highly stable, healthy canola oil, ...
www.canola-council.org/prop_oleic.html
4 KudoZ points awarded for this answer.
+2
5 mins
Francesca Donati
Japan
Japan
Native in Italian
Japan
Your partner in professional translation
Native in: Italian
Works in: Japanese to Italian, English to Italian, French to Italian, and 1 more.
stability
= stabilità ossidativa (oxidative stability). Puoi verificare con una semplice ricerca su google.
Peer comment(s):
| agree |
Elisabeth Rossato (X)
: Concordo: stabilità verso i processi ossidativi
10 mins
|
| agree |
Marianne Hartz-Poseck
: Thanks, Elisabeth!
1 day 21 hrs
|
5 mins
11 mins
Liset Nyland
Italy
Italy
Italy
Accurate Engineering Translations
Native in: Danish
Works in: Italian to Danish, English to Danish, Danish to Italian
stability
Maybe there is another word for it in English, but I am an olive oil producer in Italy and when we talk about stabilita', it normally means that the oil has the ability to remain unaltered in time.
However, an olive oil will always degrade and become rancid, due to exposure to light, heat and most of all, air.
If you are referring to an extra vergin olive oil, it will have a small amount of antioxidants and polyphenols that will inhibit the rancidizing proces ( don't know if you say that in english...). This amount will vary from cultivar to cultivar.
However, an olive oil will always degrade and become rancid, due to exposure to light, heat and most of all, air.
If you are referring to an extra vergin olive oil, it will have a small amount of antioxidants and polyphenols that will inhibit the rancidizing proces ( don't know if you say that in english...). This amount will vary from cultivar to cultivar.
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