عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9781441951946
(Number (ISBN
9781475753714
NATIONAL BIBLIOGRAPHY NUMBER
Number
b402367
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Handbook of Olive Oil
General Material Designation
[Book]
Other Title Information
Analysis and Properties /
First Statement of Responsibility
edited by John Harwood, Ramón Aparicio.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Boston, MA :
Name of Publisher, Distributor, etc.
Imprint: Springer,
Date of Publication, Distribution, etc.
2000.
SUMMARY OR ABSTRACT
Text of Note
Olive oil is the major edible vegetable oil of the Mediterranean countries and Portugal. It is also, perhaps, the oldest reported crop in history. The olive tree is ca pable of existing in a harsh climate on poor soils, and trees 500 years old still bear fruit. The oil itself is much prized for its flavor and aroma. The highest-quality oils are obtained, without solvent extraction, from fresh and healthy fruits. Although the subtle sensory characteristics of olive oil account for its popularity, despite a high market price, increasing interest has been given to its nutritional properties, which are believed to play a large role in the so-called "Mediterranean Diet. " In this book, we provide a wealth of detail about the analysis and properties of olives and their oil. After an introduction to olive oil and to technological aspects, we include a section on biochemistry because, of course, the unique properties of the oil are based on the biochemistry of the olive fruit. This applies not only to the main constituents-the various triacylglycerols-but also to minor sensory components that are derived largely from the lipoxygenase catabolic pathway. Following are chapters that deal with the analysis of olive oil from the standpoint of general methodology, and later chapters describe detailed techniques. The sophisticated analytical methods have to be evaluated by the use of math ematical procedures for characterization.
OTHER EDITION IN ANOTHER MEDIUM
International Standard Book Number
9781441951946
PIECE
Title
Springer eBooks
TOPICAL NAME USED AS SUBJECT
Chemistry.
Food science.
PERSONAL NAME - PRIMARY RESPONSIBILITY
Harwood, John.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Aparicio, Ramón.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
SpringerLink (Online service)
ORIGINATING SOURCE
Date of Transaction
20190301083000.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
