Olive oil sensory science

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benef...

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Bibliographic Details
Main Author: Monteleone, Erminio.
Other Authors: Langstaff, Susan.
Format: eBook
Language: English
Published: Chichester, West Sussex : Wiley Blackwell, [2013]
Subjects:
Olive oil.
Olive oil industry.
Olive oil > Analysis.
Food > Sensory evaluation.
elektronické knihy
electronic books
ISBN: 9781118332504
1118332504
9781118332498
1118332490
9781118332511
1118332512
1118332520
9781118332528
Physical Description: 1 online resource

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Table of contents

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007 cr cn|||||||||
008 130715s2014 enk ob 001 0 eng
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020 |a 9781118332504  |q (ePub) 
020 |a 1118332504  |q (ePub) 
020 |a 9781118332498  |q (Adobe PDF) 
020 |a 1118332490  |q (Adobe PDF) 
020 |a 9781118332511  |q (electronic bk.) 
020 |a 1118332512  |q (electronic bk.) 
020 |a 1118332520 
020 |a 9781118332528 
020 |z 9781118332528  |q (cloth) 
035 |a (OCoLC)852958597  |z (OCoLC)905746902  |z (OCoLC)960200011  |z (OCoLC)961587021  |z (OCoLC)962728313  |z (OCoLC)974982978  |z (OCoLC)975039397  |z (OCoLC)988509173  |z (OCoLC)992003898  |z (OCoLC)992868581  |z (OCoLC)1018007237  |z (OCoLC)1037758175  |z (OCoLC)1043633243  |z (OCoLC)1081284289  |z (OCoLC)1101728250  |z (OCoLC)1112862753  |z (OCoLC)1119042439  |z (OCoLC)1148116320  |z (OCoLC)1153524846  |z (OCoLC)1243590189  |z (OCoLC)1289518943 
042 |a pcc 
100 1 |a Monteleone, Erminio. 
245 1 0 |a Olive oil sensory science /  |c Erminio Monteleone and Susan Langstaff. 
264 1 |a Chichester, West Sussex :  |b Wiley Blackwell,  |c [2013] 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Includes index. 
505 0 |a Olive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America. 
504 |a Includes bibliographical references at the end of each chapters and index. 
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 The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensorymethods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-foo 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Olive oil. 
650 0 |a Olive oil industry. 
650 0 |a Olive oil  |x Analysis. 
650 0 |a Food  |x Sensory evaluation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Langstaff, Susan. 
776 0 8 |i Print version:  |a Monteleone, Erminio.  |t Olive oil sensory science.  |d Chichester, West Sussex : John Wiley & Sons Inc., [2013]  |z 9781118332528  |w (DLC) 2013024199 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpOOSS0002/olive-oil-sensory?kpromoter=marc  |y Full text 

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