Olive oil : chemistry and technology /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: American Oil Chemists' Society
Otros Autores: Boskou, Dimitrios
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Champaign, Ill. : AOCS Press, 2006.
Edición:2nd ed.
Temas:
Olive oil.
Huile d'olive.
olive oil.
TECHNOLOGY & ENGINEERING > Food Science.
NON-CLASSIFIABLE
TECHNOLOGY / Food Science
Olive oil
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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