Olive oil : chemistry and technology

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 mor...

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Bibliographic Details
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)

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Table of contents

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020 |a 9781613442562  |q (electronic bk.) 
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020 |a 9781439832028  |q (electronic bk.) 
020 |a 1439832021  |q (electronic bk.) 
020 |a 9781893997882  |q (electronic bk.) 
020 |a 189399788X  |q (electronic bk.) 
020 |a 9780128043547 
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020 |a 9781003040217  |q (electronic bk.) 
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035 |a (OCoLC)760890558  |z (OCoLC)194021694  |z (OCoLC)779923456  |z (OCoLC)899259631  |z (OCoLC)920465990  |z (OCoLC)952776168  |z (OCoLC)1058056744  |z (OCoLC)1119943861 
245 0 0 |a Olive oil :  |b chemistry and technology /  |c editor, Dimitrios Boskou. 
250 |a 2nd ed. 
260 |a Champaign, Ill. :  |b AOCS Press,  |c 2006. 
300 |a 1 online resource (xi, 268 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a The culture of the olive tree (Mediterranean world) / Aikaterini Polymerou-Kamilakis -- Characteristics of the olive tree and olive fruit / Dimitrios Boskou -- Olive oil composition / Dimitrios Boskou, Georgios Blekas, Maria Z. Tsimidou -- Polar phenolic compounds / Dimitrios Boskou, Maria Z. Tsimidou, Georgios Blekas -- Olive oil extraction / Christos Petrakis -- Treatments and modifications / Dimitrios Boskou -- Storage and packing / Dimitrios Boskou -- Olive oil quality / Maria Z. Tsimidou -- Analysis and authentication / F. Angerosa, C. Campestre, L. Giansante -- Healthful properties of olive oil minor components / Francesco Visioli, Paola Bogani, and Claudio Galli -- Culinary applications / Dimitrios Boskou -- Olive oil in the world market / Vassilis Zampounis. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Olive oil. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Boskou, Dimitrios. 
710 2 |a American Oil Chemists' Society. 
776 0 8 |i Print version:  |t Olive oil.  |b 2nd ed.  |d Champaign, Ill. : AOCS Press, 2006  |z 189399788X  |w (DLC) 2006001762  |w (OCoLC)63125916 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpOOCTE004/olive-oil-chemistry?kpromoter=marc  |y Full text 

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