Handbook Of Olive Oil

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Handbook Of Olive Oil

Author : Ramón Aparicio
ISBN : 9781461477778
Genre : Technology & Engineering
File Size : 24.46 MB
Format : PDF, ePub
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The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
Category: Technology & Engineering

Handbook Of Olive Oil Analysis And Properties

Author : Ramon Aparicio
ISBN : 9781475753714
Genre : Technology & Engineering
File Size : 60.30 MB
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This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Category: Technology & Engineering

The Extra Virgin Olive Oil Handbook

Author : Claudio Peri
ISBN : 9781118460450
Genre : Science
File Size : 37.14 MB
Format : PDF, Docs
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The Extra-Virgin Olive Oil Handbook According to European legislation, extra-virgin is the top grade of olive oils. It has superior health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of the world's olive oil, but the constant increase of demand for extra-virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra-virgin oils. As a consequence, a new segment ??? excellent extra-virgin olive oils ??? is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil's composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenientm sections focusing on extra-virgin olive oil as a product, the process by which it is made and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra-virgin olive oil who are looking for practical information that avoids overly academic language but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra-virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations in a simple, clear yet precise and up-to-date way.
Category: Science

Handbook Of Olive Oil

Author : Jozef Miloš
ISBN : 1536123560
Genre : Olive oil
File Size : 47.36 MB
Format : PDF, Kindle
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This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorisation potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japans olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating its importance in terms of wealth and economic impact.
Category: Olive oil

Organic Olive Production Manual

Author : Paul M. Vossen
ISBN : 1601074409
Genre : Technology & Engineering
File Size : 75.30 MB
Format : PDF, Mobi
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This manual provides detailed information for growers on production issues, plant nutrition, economics, pest and weed control, management of olive wastes, the conversion process, and organic certification and registration. Using this manual you'll learn about orchard site selection considerations, irrigation needs, terrain, temperature, soil, damage from the olive fruit fly, and how these may vary for table fruit versus fruit for oil production. You'll also learn how to evaluate harvest methods an important consideration as harvest costs typically amount to half the total production cost for olives. This manual has been developed as a supplement to the Olive Production Manual, 2nd Edition. Organic growers are advised to consult both publications as they develop and refine their production systems.
Category: Technology & Engineering

Handbook Of Chemical Technology

Author : Johannes Rudolf Wagner
ISBN : STANFORD:36105047007153
Genre : Chemistry, Technical
File Size : 23.68 MB
Format : PDF, Kindle
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Category: Chemistry, Technical

Olive Oil

Author : Dimitrios Boskou
ISBN : 189399788X
Genre : Technology & Engineering
File Size : 37.50 MB
Format : PDF, Mobi
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A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary heart disease. This second edition of Olive Oil includes new material from contributors and additional chapters that explore the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected will provide the reader with a solid background that will inspire and facilitate future research.
Category: Technology & Engineering

Handbook Of Subsistence Stores

Author : Unit States War Dept Subsistence Dept
ISBN : PSU:000018433579
Genre : Food
File Size : 29.24 MB
Format : PDF, Docs
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Category: Food