Virgin Olive Oil

Production, Composition, Uses & Benefits for Man

Buch | Hardcover

400 Seiten

2014
Nova Science Publishers Inc (Verlag)
978-1-63117-656-2 (ISBN)

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Olive oil is considered to be such a crucial component of the so-called Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier ageing, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a world-wide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing world-wide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology.

Preface; Chemistry & Bioactive Components of Olive Oil; Olive Oil: Production, Bioactive Properties & Public Health; Analysis through Graphical Knowledge of Historical Olive Oil Production Obtained from Mechanical Procedures: Application to the Invention Privileges & Patents from the Historical Archive of the Spanish Office of Patents & Trademarks; Fatty Acid, Sterol & Polyphenol Content in Most Monovarietal Oils of the Spanish East Areas; Effect of the Growing Area & Cultivar on Phenolic Content & Volatiles Compounds of Related Products of Selected Tunisian Olive Varieties; Investigations on the Quality of Italian & Greek Olive Oils in Terms of Varietal & Geographical Origin by Using Different Analytical Methods; Olive Variety Suitability & Training System for Modern Olive Growing: Plant Growth & Yield Components; How Agronomic Factors Affects Olive Oil Composition & Quality; Olive Oil: Production & Nutritional Properties; Chemopreventive Activities of Hydroxytyrosol: The Major Phenol Alcohol of Extra-Virgin Olive Oil; Virgin Olive Oil As a Source of Anti-Inflammatory Agents; Olive Oil: Molecular Mechanisms & Cardiovascular Protective Role; Modern Psychophysics at Work: Dissociation between Sensory & Decision Processes within the Quality Assessment of Olive Oil; The Role of Virgin Olive Oil in the Traditional Mediterranean Cuisine; New Benefits of the Fibre in Green Table Olives; From Wastes to Added Value By-Products: An Overview on Chemical Composition & Healthy Properties of Bioactive Compounds of Olive Oil Chain By-Products; Recovery of Polyphenols from Olive Oil Mill Wastes: A Selective Approach Anchored to Molecularly Imprinting Technology; Disposal & Treatment of Olive Oil Industry Wastes (Olive Mill Wastewaters, Solid Wastes) for the Remediation of Polluted Cultivated Soils & Industrial Wastewaters; Index.

Erscheint lt. Verlag	1.6.2014
Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	884 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-63117-656-0 / 1631176560
ISBN-13	978-1-63117-656-2 / 9781631176562
Zustand	Neuware