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Olive oil : chemistry and technology /
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and mor...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Champaign, Ill. :
AOCS Press,
2006.
|
| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 070 | |a TP683 |b .O45 2006 | ||
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Olive oil : |b chemistry and technology / |c editor, Dimitrios Boskou. |
| 250 | |a 2nd ed. | ||
| 260 | |a Champaign, Ill. : |b AOCS Press, |c 2006. | ||
| 300 | |a 1 online resource (xi, 268 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The culture of the olive tree (Mediterranean world) / Aikaterini Polymerou-Kamilakis -- Characteristics of the olive tree and olive fruit / Dimitrios Boskou -- Olive oil composition / Dimitrios Boskou, Georgios Blekas, Maria Z. Tsimidou -- Polar phenolic compounds / Dimitrios Boskou, Maria Z. Tsimidou, Georgios Blekas -- Olive oil extraction / Christos Petrakis -- Treatments and modifications / Dimitrios Boskou -- Storage and packing / Dimitrios Boskou -- Olive oil quality / Maria Z. Tsimidou -- Analysis and authentication / F. Angerosa, C. Campestre, L. Giansante -- Healthful properties of olive oil minor components / Francesco Visioli, Paola Bogani, and Claudio Galli -- Culinary applications / Dimitrios Boskou -- Olive oil in the world market / Vassilis Zampounis. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary. | ||
| 506 | 1 | |a Legal Deposit; |c Only available on premises controlled by the deposit library and to one user at any one time; |e The Legal Deposit Libraries (Non-Print Works) Regulations (UK). |5 WlAbNL | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Olive oil. | |
| 650 | 6 | |a Huile d'olive. | |
| 650 | 7 | |a olive oil. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a NON-CLASSIFIABLE |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY / Food Science |2 bisacsh | |
| 650 | 7 | |a Olive oil |2 fast | |
| 700 | 1 | |a Boskou, Dimitrios. | |
| 710 | 2 | |a American Oil Chemists' Society. | |
| 758 | |i has work: |a Olive oil (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGqKfYQ7fwrgcthFkK6c4C |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Olive oil. |b 2nd ed. |d Champaign, Ill. : AOCS Press, 2006 |z 189399788X |w (DLC) 2006001762 |w (OCoLC)63125916 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3002002 |z Texto completo |
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