rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Olive oil
    sub title: chemistry and technology
  name:
    name part: Boskou, Dimitrios.
  name:
    name part: American Oil Chemists' Society
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: ilu
    place:
      place term: Champaign, Ill
    publisher: AOCS Press
    date issued: 2006
    edition: 2nd ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xi, 268 pages)
  abstract: 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.
  table of contents: 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.
  note: editor, Dimitrios Boskou.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Olive oil
  related item:
    title info:
      title: Olive oil
    origin info:
      publisher: Champaign, Ill. : AOCS Press, 2006
      edition: 2nd ed.
    identifier: (DLC) 2006001762
    identifier: (OCoLC)63125916
  identifier: 9781613442562
  identifier: 1613442564
  identifier: 9781439832028
  identifier: 1439832021
  identifier: 9781893997882
  identifier: 189399788X
  identifier: 9780128043547
  identifier: 0128043547
  identifier: 9781003040217
  identifier: 1003040217
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 111114
    record change date: 20240717213016.0
    record identifier: kn-ocn760890558
    language of cataloging:
      language term: eng