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Virgin olive oil : production, composition, uses and benefits for man /
Olive oil is considered to be such a crucial component of the so-called 'Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scient...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2014]
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| Colección: | Food and beverage consumption and health series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Virgin olive oil : |b production, composition, uses and benefits for man / |c Antonella de Leonardis, editor. |
| 264 | 1 | |a New York : |b Nova Publishers, |c [2014] | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a Food and beverage consumption and health | |
| 588 | 0 | |a PDF title page (viewed April 16, 2014). | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Olive oil is considered to be such a crucial component of the so-called 'Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier aging, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a worldwide rise in popularity given that it is widely considered to be a functional food able. | ||
| 505 | 0 | |a VIRGIN OLIVE OIL: PRODUCTION, COMPOSITION, USES AND BENEFITS FOR MAN; VIRGIN OLIVE OIL: PRODUCTION, COMPOSITION, USES AND BENEFITS FOR MAN; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: CHEMISTRY AND BIOACTIVE COMPONENTS OF OLIVE OIL; ABSTRACT; 1. INTRODUCTION; 2. CHEMICAL COMPOSITION OF OLIVE OIL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 2: OLIVE OIL: PRODUCTION, BIOACTIVE PROPERTIES AND PUBLIC HEALTH; ABSTRACT; INTRODUCTION; BRIEF HISTORY OF THE TRADITIONAL MACHINERY EXTRACTION OF OLIVE OIL. | |
| 505 | 8 | |a PROCESSING TECHNIQUES BEYOND MACHINERY AND ITS IMPACT ON PUBLIC HEALTHHEALTH BENEFITS OF OLIVE OIL AND ITS PUBLIC HEALTH IMPLICATIONS; CONCLUSION; REFERENCES; Chapter 3: ANALYSIS THROUGH GRAPHICAL KNOWLEDGE OF HISTORICAL OLIVE OIL PRODUCTION OBTAINED FROM MECHANICAL PROCEDURES: APPLICATION TO THE INVENTION PRIVILEGES AND PATENTS FROM THE HISTORICAL ARCHIVE OF THE SPANISH OFFICE OF PATENTS AND TRADEMARKS; ABSTRACT; INTRODUCTION; METHODOLOGY; RESULTS AND DISCUSSION; CONCLUSION; FUNDING; ACKNOWLEDGMENT; REFERENCES. | |
| 505 | 8 | |a Chapter 4: FATTY ACID, STEROL AND POLYPHENOL CONTENT IN MOST MONOVARIETAL OILS OF THE SPANISH EAST AREASABSTRACT; INTRODUCTION; OLIVE OIL COMPONENTS AND THEIR INFLUENCE ON HEALTH; COMPOSITION OF MONOVARIETAL OILS; REFERENCES; Chapter 5: EFFECT OF THE GROWING AREA AND CULTIVAR ON PHENOLIC CONTENT AND VOLATILES COMPOUNDS OF RELATED PRODUCTS OF SELECTED TUNISIAN OLIVE VARIETIES; ABSTRACT; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS; 4. DISCUSSION; CONCLUSION; REFERENCES. | |
| 505 | 8 | |a Chapter 6: INVESTIGATIONS ON THE QUALITY OF ITALIAN AND GREEK OLIVE OILS IN TERMS OF VARIETAL AND GEOGRAPHICAL ORIGIN BY USING DIFFERENT ANALYTICAL METHODSABSTRACT; LIST OF ABBREVIATIONS; 1. INTRODUCTION; 2. METHODS AND TECHNIQUES; 3. RESULTS AND DISCUSSION; CONCLUSION; REFERENCES; Chapter 7: OLIVE VARIETY SUITABILITY AND TRAINING SYSTEM FOR MODERN OLIVE GROWING: PLANT GROWTH AND YIELD COMPONENTS; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS; DISCUSSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: HOW AGRONOMIC FACTORS AFFECTS OLIVE OIL COMPOSITION AND QUALITY; ABSTRACT; INTRODUCTION. | |
| 505 | 8 | |a PLANTING SYSTEMS AND IRRIGATIONFERTILIZATION; OLIVE PESTS AND DISEASES; CONCLUSION; REFERENCES; Chapter 9: OLIVE OIL: PRODUCTION AND NUTRITIONAL PROPERTIES; ABSTRACT; 1. INTRODUCTION; 2. COMPOSITION AND NUTRITIONAL PROPERTIES OF VIRGIN OLIVE OIL; 3. OLIVE OIL PRODUCTION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 10: CHEMOPREVENTIVE ACTIVITIESOF HYDROXYTYROSOL: THE MAJOR PHENOL ALCOHOL OF EXTRA-VIRGIN OLIVE OIL; ABSTRACT; INTRODUCTION; DISCUSSION; CONCLUSION; REFERENCES; Chapter 11: VIRGIN OLIVE OIL AS A SOURCE OF ANTI-INFLAMMATORY AGENTS; ABSTRACT; INTRODUCTION; CONCLUSION; REFERENCES. | |
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