http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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.
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.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.