Olive oil : chemistry and technology

• Corporate Author: American Oil Chemists' Society.
• Other Authors: Boskou, Dimitrios.
• Format: eBook
• Language: English
• Published: Champaign, Ill. : AOCS Press, 2006.
• Edition: 2nd ed.
• Subjects: Olive oil.; elektronické knihy; electronic books
• ISBN: 9781613442562; 1613442564; 9781439832028; 1439832021; 9781893997882; 189399788X; 9780128043547; 0128043547; 9781003040217; 1003040217
• Physical Description: 1 online resource (xi, 268 pages)
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.