Handbook of Olive Oil

Analysis and Properties

Häftad, Engelska, 2016

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Beskrivning

The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. This new edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health. It also examines traceability and adulteration.

Produktinformation

Utgivningsdatum:2016-08-23
Mått:155 x 235 x 42 mm
Vikt:1 165 g
Format:Häftad
Språk:Engelska
Antal sidor:772
Upplaga:2
Förlag:Springer-Verlag New York Inc.
ISBN:9781489977243

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Mer om författaren

Ramón Aparicio, Physicist, Instituto de la Grasa (CSIC), Seville, SpainJohn L. Harwood, Biochemist, Cardiff University, Wales, UK

Innehållsförteckning

Introduction.- Growing Olives for Oil.- Technical Aspects.- Lipid metabolism in olive: biosynthesis of triacylglycerols and aroma components.- Genetics and Molecular Biology of Olives.- Chromatographic Methodologies: Compounds for Olive Oil Traceability Issues.- Chromatographic Methodologies: Compounds For Olive Oil Color Issues.- Chromatographic Methodologies: Compounds for Olive Oil Odor Issues.- Analytical methodologies: Phenolic compounds related to olive oil taste issues.- Infrared, Raman and fluorescence spectroscopies: Methodologies and applications.- Nuclear Magnetic Resonance: Methodologies and Applications.- Olive Oil Characterization and Traceability.- Olive Oil Oxidation.- Sensory quality: Methodologies and Applications.- Olive oil consumer research: Methods and key learnings.- Olive Oil Authentication.- Role of Lipids in Human Nutrition.- Olive Oil as a Functional Food: Nutritional and Health Benefits.- Olive Oil Refining Process.- Tables of olive oil chemical data.