Olives and Olive Oil as Functional Foods (eBook)
John Wiley & Sons (Verlag)
978-1-119-13533-3 (ISBN)
The only single-source reference on the science of olives and olive oil nutrition and health benefits
Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit's renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more.
People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world's foremost experts on the subject, this book:
- Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health
- Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health
- Provides important information about new findings on olive oil and lipids which reviews the latest research
- Explores topics of interest to producers, processors, and researchers, including the fruit's chemical composition, processing considerations, quality control, safety, traceability, and more
Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Apostolos Kiritsakis, PhD was a Professor in the School of Food Technology and Nutrition, at the Alexander Technological Institute of Thessaloniki, Greece. Dr Kiritsakis is one of the first scientists internationally, to conduct extensive research on olive oil and has lectured in many countries all over the world, on the benefits of quality olive oil on human health.
Fereidoon Shahidi, PhD is a University Research Professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada. Dr Shahidi has been recognized as one of the world's most highly cited individuals and most productive scientists in the area of food, nutrition and agricultural science.
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Apostolos Kiritsakis, PhD was a Professor in the School of Food Technology and Nutrition, at the Alexander Technological Institute of Thessaloniki, Greece. Dr Kiritsakis is one of the first scientists internationally, to conduct extensive research on olive oil and has lectured in many countries all over the world, on the benefits of quality olive oil on human health. Fereidoon Shahidi, PhD is a University Research Professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada. Dr Shahidi has been recognized as one of the world's most highly cited individuals and most productive scientists in the area of food, nutrition and agricultural science.
List of Contributors
Priyatharini Ambigaipalan
Department of Biochemistry
Memorial University of Newfoundland
St. John's, NL
Canada
Charalampos Anousakis
Agricultural Cooperative of Platanos
Crete
Greece
Tea Bilusic
Department of Food Technology
University of Split
Split
Croatia
Irene Bosmali
Institute of Applied Biosciences (CERTH)
Thessaloniki
Greece
Mohamed Bouaziz
Institut Supérieur de Biotechnologie de Sfax
Université de Sfax
Tunisia
Esra Capanoglu
Istanbul Technical University
Department of Food Engineering
Maslak-Istanbul
Turkey
Sergio Castro-Garcia
Escuela Tecnica Superior de Agronomica y de Montes
Universidad de Córdoba
Córdoba
Spain
Chryssostomos Chatgilialoglu
Institute of Nanoscience and Nanotechnology
NCSR “Demokritos,” Athens
Greece
Styliani Christophoridou
Technological Educational Institute of Thessalia
Larissa
Greece
María Desamparados Salvador
Facultad de Ciencias y Tecnologías Químicas
Universidad de Castilla-La Mancha
Ciudad Real
Spain
Panagiotis Diamantakos
Laboratory of Pharmacognosy and Natural Products Chemistry
Faculty of Pharmacy
National and Kapodistrian University of Athens
Panepistimiopolis Zografou
Athens
Greece
Evangelos Evangelou
Wageningen University
Wageningen
The Netherlands
Louise Ferguson
Department of Plant Sciences
University of California
Davis, CA
USA
Carla Ferreri
ISOF
Consiglio Nazionale delle Ricerche
Bologna
Italy
Giuseppe Fregapane
Facultad de Ciencias y Tecnologías Químicas
Universidad de Castilla-La Mancha
Ciudad Real
Spain
Ioannis Ganopoulos
Institute of Applied Biosciences (CERTH)
Thessaloniki
Greece
Dimitrios Gerasopoulos
Laboratory of Food Processing and Engineering
Department of Food Science and Technology
School of Agriculture
Natural Environment and Forestry
Aristotle University of Thessaloniki
Thessaloniki
Greece
Thanasis Gimisis
Department of Chemistry
National and Kapodistrian University of Athens
Panepistimioupolis
Greece
Athanasia M. Goula
Laboratory of Food Processing and Engineering
Department of Food Science and Technology
School of Agriculture
Natural Environment and Forestry
Aristotle University of Thessaloniki
Thessaloniki
Greece
Athena Grounta
Laboratory of Microbiology and Biotechnology of Foods
Department of Food Science and Human Nutrition
Agricultural University of Athens
Athens
Greece
Hazem Jabeur
Laboratoire d'Électrochimie et Environnement
École Nationale d'Ingénieurs de Sfax
Université de Sfax
Sfax
Tunisia
Emmanouil Kabourakis
Institute of Oliviculture
Subtropical Plants and Viticulture
Director of Agricultural Research (NAGREF)
Hellenic Agricultural Organisation (ELGO)
Heraklion, Crete
Greece
Stanley George Kailis
Department of Plant Biology
The University of Western Australia
Crawley
Western Australia
Senem Kamiloglu
Istanbul Technical University
Department of Food Engineering
Maslak-Istanbul
Turkey
Dafni Karamanavi
Food Allergens Lab
Athens
Greece
Haralabos C. Karantonis
Department of Food Science and Nutrition
University of the Aegean
Myrina, Lemnos
Greece
Turkan Mutlu Keceli
The University of Cukurova
Department of Food Engineering
Balcali-Adana
Turkey
Apostolos Kiritsakis
Department of Food Technology
School of Food Technology and Human Nutrition
Alexander Technological Educational Institute
Thessaloniki
Greece
Konstantinos Kiritsakis
Laboratory of Food Processing and Engineering
Department of Food Science and Technology
School of Agriculture
Natural Environment and Forestry
Aristotle University of Thessaloniki
Thessaloniki
Greece
Michael G. Kontominas
Department of Chemistry
University of Ioannina
Greece and Laboratory of Food Chemistry
Department of Chemistry
American University in Cairo
New Cairo
Egypt
Giorgos Kostelenos
Agriculturist and Nursery Owner
Poros, Troizinias
Greece
Stylianos Koulouris
European Food Safety Authority (EFSA)
Parma
Italy
Vasiliki Lagouri
Department of Chemistry
National and Kapodistrian University of Athens
Athens
Greece
Rosa M. Lamuela-Raventós
Nutrition and Food Science Department
XaRTA
INSA School of Pharmacy
University of Barcelona
Barcelona
Spain
Carlo Leifert
School of Agriculture
Food and Rural Development
Newcastle University
Nafferton Farm
Stocksfield
Northumberland
UK
Elizabeth Lenart
Department of Nutrition and Epidemiology
Harvard School of Public Health
Boston, MA
USA
Jesús Lozano-Sánchez
Research and Development Functional Food Centre (CIDAF)
Health Science Technological Park
Edificio BioRegión
Granada
Spain
Panagiotis Madesis
Institute of Applied Biosciences (CERTH)
Thessaloniki
Greece
Prokopios Magiatis
Laboratory of Pharmacognosy and Natural Products Chemistry
Faculty of Pharmacy
National and Kapodistrian University of Athens
Panepistimiopolis Zografou
Athens
Greece
Vasiliki Manti
Department of Chemistry
National and Kapodistrian University of Athens
Athens
Greece
Konstantinos Mattas
Department of Agricultural Economics
Aristotle University of Thessaloniki
Thessaloniki
Greece
Eleni Melliou
Laboratory of Pharmacognosy and Natural Products Chemistry
Faculty of Pharmacy
National and Kapodistrian University of Athens
Panepistimiopolis Zografou
Athens
Greece
Javier Menéndez
Metabolism & Cancer Group
Translational Research Laboratory
Catalan Institute of Oncology and Biomedical Research Institute
Girona
Spain
Alyson E. Mitchell
Department of Food Science and Technology
University of California
Davis, CA
USA
Fatima Paiva-Martins
University of Porto
Porto
Portugal
Efstathios Z. Panagou
Laboratory of Microbiology and Biotechnology of Foods
Department of Food Science and Human Nutrition
Agricultural University of Athens
Athens
Greece
Rosa Quirantes-Piné
Research and Development Functional Food Centre (CIDAF)
Health Science Technological Park
Edificio BioRegión
Granada
Spain
Mohamed Rahmani
Department of Food Science & Nutrition
Section of Food Industries Agronomic and Veterinarian Medicine Hassan II Institute
Rabat, Morocco
Celia Rodríguez-Pérez
Department of Analytical Chemistry
Faculty of Sciences
University of Granada
Granada
Spain
Agusti Romero
IRTA
Mas de Bover
Constantí
Spain
Nikolaos Sakellaropoulos
Chemical Engineer
Organic Farming
Sparti, Lakonias
Greece
Emmanuel Salivaras
Multichrom Lab
Athens
Greece
Antonio Segura-Carretero
Department of Analytical Chemistry
Faculty of Sciences
University of Granada
Granada
Spain
Fereidoon Shahidi
Department of Biochemistry
Memorial University of Newfoundland
St John's, NL
Canada
George Siragakis
Food Allergens Lab
Athens
Greece
Charoenprasert Suthawan
Department of Food Science and Technology
University of California
Davis, CA
USA
Chrysoula C. Tassou
Hellenic Agricultural Organization DEMETER
Institute of Technology of Agricultural Products
Attica
Greece
Joan Tous
Empresas Innovadoras Garrofa
Sta. Bárbara
Tarragona
Spain
Anna Tresserra-Rimbau
Nutrition and Food Science Department
XaRTA
INSA School of Pharmacy
University of Barcelona
Barcelona
Spain
Athanasios...
| Erscheint lt. Verlag | 14.6.2017 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Food Science and Technology | Hui: Food Science and Technology |
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Food Science & Technology • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Gesundheits- u. Sozialwesen • Health & Social Care • history of olive oil • history of olives • Lebensmittelforschung u. -technologie • Metabolism & Biochemistry of Nutrition • Oils & Fats • Öle u. Fette • olive oil and heart health • olive oil health benefits • olive oil nutrition • olives and hearth health • olives and olive oil analysis • olives and olive oil and cancer risk • olives and olive oil anti-oxidants • olives and olive oil bioactivity • olives and olive oil biochemistry • olives and olive oil cancer prevention • olives and olive oil chemical composition • olives and olive oil fatty acids • olives and olive oil phenolic antioxidants • olives and olive oil? processing • olives and olive oil quality control • olives and olive oil safety considerations • olives and olive oil squalene content • olives and olive oil terpenoid content • olives health benefits • Olives nutrition • Stoffwechsel u. Biochemie der Ernährung |
| ISBN-10 | 1-119-13533-8 / 1119135338 |
| ISBN-13 | 978-1-119-13533-3 / 9781119135333 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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