| Description |
1 online resource (xii, 772 pages) : illustrations |
| Contents |
Introduction / Jean-Louis Barjol -- Growing Olives for Oil / Paul Vossen -- Technological Aspects / Luciano Di Giovacchino -- Lipid Metabolism in Olive: Biosynthesis of Triacylglycerols and Aroma Components / Joaquín J. Salas, John L. Harwood and Enrique Martínez-Force -- Genetics and Molecular Biology of Olives / Georgios Banilas and Polydefkis Hatzopoulos -- Chromatographic Methodologies: Compounds for Olive Oil Traceability Issues / Manuel León-Camacho, Maria T. Morales and Ramón Aparicio -- Chromatographic Methodologies: Compounds for Olive Oil Color Issues / Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero and María Roca -- Chromatographic Methodologies: Compounds for Olive Oil Odor Issues / Maria T. Morales, Ramón Aparicio-Ruiz and Ramón Aparicio -- Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues / Maria Z. Tsimidou -- Infrared, Raman, and Fluorescence Spectroscopies: Methodologies and Applications / Diego L. García-González, Vincent Baeten and Juan A. Fernández Pierna -- Nuclear Magnetic Resonance: Methodologies and Applications / Photis Dais -- Olive Oil Characterization and Traceability / Ramón Aparicio and Diego L. García-González -- Olive Oil Oxidation / Maria T. Morales and Roman Przybylski -- Sensory Quality: Methodologies and Applications / Franca Angerosa and Cristina Campestre -- Olive Oil Consumer Research: Methods and Key Learnings / Claudia Delgado, Metta Santosa and Jean-Xavier Guinard -- Olive Oil Authentication / Ramón Aparicio, Lanfranco S. Conte and H.-Jochen Fiebig -- Role of Lipids in Human Nutrition / Parveen Yaqoob -- Olive Oil as a Functional Food: Nutritional and Health Benefits / Javier S. Perona and Kathleen M. Botham -- Olive Oil Refining Process / M. Victoria Ruiz-Méndez and Marta R. Aguirre-González -- Tables of Olive Oil Chemical Data / Diego L. García-González, Carmen Infante-Domínguez and Ramón Aparicio |
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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 |
| Summary |
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) |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (SpringerLink, viewed October 1, 2013) |
| Subject |
Olive oil -- Analysis -- Handbooks, manuals, etc
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Olive oil industry -- Handbooks, manuals, etc
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TECHNOLOGY & ENGINEERING -- Food Science.
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Olive oil -- Analysis
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Olive oil industry
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| Genre/Form |
handbooks.
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Handbooks and manuals
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Handbooks and manuals.
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Guides et manuels.
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| Form |
Electronic book
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| Author |
Aparicio, Ramón, editor.
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Harwood, John L., editor.
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| ISBN |
9781461477778 |
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1461477778 |
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146147776X |
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9781461477761 |
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