The extra virgin olive oil handbook

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra...

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Bibliographic Details
Other Authors Peri, C. (Editor)
Format Electronic eBook
LanguageEnglish
Published Chichester, West Sussex, UK : John Wiley & Sons, 2014.
Subjects
Olive oil > Handbooks, manuals, etc.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781118460436
111846043X
9781118460443
1118460448
9781118460412
1118460413
1118460456
9781118460450
Physical Description1 online resource

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042 |a pcc 
245 0 4 |a The extra virgin olive oil handbook /  |c edited by Claudio Peri. 
264 1 |a Chichester, West Sussex, UK :  |b John Wiley & Sons,  |c 2014. 
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 
504 |a Includes bibliographical references and index. 
505 0 |a Cover; Title Page; Copyright; Contents; List of Contributors; Acknowledgements; Introduction; Part I The product; Chapter 1 The extra-virgin olive oil chain; 1.1 The legal classification and denomination of olive oils; 1.2 The subject of this handbook; 1.3 The extra-virgin olive oil chain; 1.4 Yield and quality; Reference; Chapter 2 Virgin olive oil: definition and standards; 2.1 The legal definition of virgin olive oil; 2.2 Quality standards of virgin olive oil; 2.3 Authenticity standards of virgin olive oil; Reference. 
505 8 |a Chapter 3 The composition and nutritional properties of extra-virgin olive oil3.1 Triglycerides and fatty acids; 3.2 The nutritional role of olive oil triglycerides and fatty acids; 3.3 Minor components and antioxidants in extra-virgin olive oil; 3.4 The colour and odour components of extra-virgin olive oil; 3.5 Conclusion; References; Chapter 4 The sensory quality of extra-virgin olive oil; 4.1 Introduction; 4.2 The official evaluation of defects and positive sensory attributes; 4.3 The sensory profile; 4.4 Sensory performance of extra-virgin olive oil-food pairing. 
505 8 |a Annex 4.1: The method for evaluating extra-virgin olive oil sensory profilesReferences; Chapter 5 Olive tree cultivars; 5.1 Introduction; 5.2 Cultivars; 5.3 The cultivar's relationship to productivity; 5.4 The cultivar's relationship to oil quality; 5.5 Common-sense recommendations; References; Chapter 6 The role of oxygen and water in the extra-virgin olive oil process; 6.1 The conflicting roles of oxygen; 6.2 The role of water in the transformation of phenolic compounds; References; Further reading; Chapter 7 Extra-virgin olive oil contaminants; 7.1 Introduction. 
505 8 |a 7.2 Contaminants of virgin olive oilReferences; Part II The process; Chapter 8 Olive harvesting; 8.1 Introduction; 8.2 Olive ripening; 8.3 Harvesting systems; Annex 8.1: Methods for olive maturity assessment; References; Chapter 9 Olive handling, storage and transportation; 9.1 The autocatalytic nature of olives and oil degradation; 9.2 Avoid mechanical damage to the olives; 9.3 Control the time-temperature relationship; 9.4 Management of the harvesting-milling link; References; Chapter 10 Olive cleaning; 10.1 Introduction; 10.2 The separation section; 10.3 The washing section. 
505 8 |a 10.4 Control pointsChapter 11 Olive milling and pitting; 11.1 Introduction; 11.2 Milling machines; 11.3 Pitting machines; References; Chapter 12 Olive paste malaxation; 12.1 Basic phenomena in malaxation; 12.2 Malaxers; References; Chapter 13 Centrifugal separation; 13.1 Introduction; 13.2 The three-phase process; 13.3 The two-phase process; 13.4 Decanters; 13.5 Disc centrifuges; 13.6 Final comments and remarks; Further reading; Chapter 14 Filtration of extra-virgin olive oil; 14.1 Introduction; 14.2 Filtration principles; 14.3 The filter media; 14.4 Filtration equipment. 
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 According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil's sensory properties and health benefits are increasingly attracting the attention and interest of nutrition. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Olive oil  |v Handbooks, manuals, etc. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Peri, C.  |q (Claudio),  |e editor. 
776 0 8 |i Print version:  |t Extra virgin olive oil handbook.  |d Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014  |z 9781118460450  |w (DLC) 2013039742 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpEVOOH001/extra-virgin-olive?kpromoter=marc  |y Full text 

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