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 Electronic eBook
LanguageEnglish
Published Champaign, Ill. : AOCS Press, 2006.
Edition2nd ed.
Subjects
Olive oil.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781613442562
1613442564
9781439832028
1439832021
9781893997882
189399788X
9780128043547
0128043547
9781003040217
1003040217
Physical Description1 online resource (xi, 268 pages)

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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.

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