Olive oil sensory science /

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The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benef...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Monteleone, Erminio
Otros Autores: Langstaff, Susan
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Chichester, West Sussex : Wiley Blackwell, [2013]
Temas:
Olive oil.
Olive oil industry.
Olive oil > Analysis.
Food > Sensory evaluation.
Huile d'olive.
Huile d'olive > Industrie.
Huile d'olive > Analyse.
Aliments > Analyse sensorielle.
olive oil.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Sensory evaluation
Olive oil
Olive oil > Analysis
Olive oil industry
Acceso en línea:Texto completo

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245 1 0 |a Olive oil sensory science /  |c Erminio Monteleone and Susan Langstaff. 
264 1 |a Chichester, West Sussex :  |b Wiley Blackwell,  |c [2013] 
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500 |a Includes index. 
505 0 |a Olive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America. 
588 0 |a Print version record and CIP data provided by publisher. 
504 |a Includes bibliographical references at the end of each chapters and index. 
520 |a The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensorymethods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-foo 
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650 0 |a Olive oil. 
650 0 |a Olive oil industry. 
650 0 |a Olive oil  |x Analysis. 
650 0 |a Food  |x Sensory evaluation. 
650 6 |a Huile d'olive. 
650 6 |a Huile d'olive  |x Industrie. 
650 6 |a Huile d'olive  |x Analyse. 
650 6 |a Aliments  |x Analyse sensorielle. 
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650 7 |a Olive oil  |2 fast 
650 7 |a Olive oil  |x Analysis  |2 fast 
650 7 |a Olive oil industry  |2 fast 
700 1 |a Langstaff, Susan. 
776 0 8 |i Print version:  |a Monteleone, Erminio.  |t Olive oil sensory science.  |d Chichester, West Sussex : John Wiley & Sons Inc., [2013]  |z 9781118332528  |w (DLC) 2013024199 
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