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Handbook of Olive Oil: Analysis and Properties (Ελαιόλαδο - έκδοση στα αγγλικά)


Handbook of Olive Oil: Analysis and Properties (Ελαιόλαδο - έκδοση στα αγγλικά)

Προβολή Μεγαλύτερης Εικόνας

ΚΩΔΙΚΟΣ (SKU): 019001

Τιμή: 201,23
9780834216334
Ramon Aparicio, John Harwood

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Handbook of Olive Oil: Analysis and Properties

Συγγραφέας: Ramon Aparicio, John Harwood
ISBN: 9780834216334
Σελίδες: 620
Σχήμα: 16 X 24
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 1999

 

This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. Interest in olive oil has increased markedly in recent years due to its healthy image. Because it differs from most vegetable oils in the way it is recovered and handled, oil processors and food producers require background information. This book covers technological aspects and biochemistry, a description of detailed techniques and an analysis of olive oil from the standpoint of general methodology. This book promotes the widespread utility for such analyses and contributes to an appreciation of the unique properties of olive oil including nutritional properties.


Contents
Introduction. Technological Aspects. Lipid Biosynthesis in Olives. Biogenesis of Olive Oil Aroma. Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistry in Olives. Analysis of Edible Oils. Gas and Liquid Chromatography: Methodology Applied to Olive Oil. Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications. Other Techniques of Utility for Olive Oil Analysis. Characterization: Mathematical Procedures for Chemical Analysis. Sensory Quality of Olive Oils. The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality. Olive Oil Oxidation. Authentication. The Role of Lipids in Human Nutrition. Some Nutritional Aspects of Olive Oil. List of Sources. Index

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