Olive Oil
Chemistry and Technology
- 2nd Edition - May 4, 2006
- Latest edition
- Editor: Dimitrios Boskou
- Language: English
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs fr… Read more
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Description
Description
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.
Key features
Key features
- Includes the chemistry and properties of olive oils
- Contains details on the healthful properties of olive oil minor components
- Extensive informaton on the analysis and authentication of olive oils
- Features an overview on the economics of olive oil in the world market
Readership
Readership
Table of contents
Table of contents
Preface
PART 1: OVERVIEW AND ECONOMICS
Chapter 1: The Culture of the Olive Tree (Meditrranean World)
Aikaterini Polymerou-Kamilakis
Chapter 2: Characteristics of the Olive Tree and Olive Fruit
Dimitrios Boskou
Chapter 3: Olive Oil in the World Market
Vassilis Zampounis
PART 2: CHEMISTRY, PROPERTIES, HEALTH EFFECTS
Chapter 4: Olive Oil Composition
Dimitrios Boskou, Georgios Blekas, Maria Tsimidou
Chapter 5: Polar Phenolic Compounds
Dimitrios Boskou, Maria Tsimidou, Georgioss Blekas
Chapter 6: Olive Oil Quality
Maria Tsimidou
Chapter 7: Analysis and Authentication
Franca Angerosa, Christine Campestre, Lucia Giansante
Chapter 8: Healthful Properties of Olive Oil Minor Components
Francesco Visioli, Paola Bogani, and Claudio Galli
PART 3: PROCESSING AND APPLICATION
9: Olive Oil Extraction
Christos Petrakis
Chapter 10: Treatments and Modifications
Dimitrios Boskou
Chapter 11: Storage and Packing
Dimitrios Boskou
Chapter 12: Culinary Applications
Dimitrios Boskou
Glossary
Product details
Product details
- Edition: 2
- Latest edition
- Published: May 4, 2006
- Language: English
About the editor
About the editor
DB
Dimitrios Boskou
Dr. Boskou has published over 90 papers and reviews. He is the editor of 7 books and the author of 20 chapters in books related to the major and minor constituents of fats, natural antioxidants, olive oil, and heated fats, published in the United States, the United Kingdom, France, India, and Croatia. He is also a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.