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Author : Keith G. West
Publisher : Unknown
Page : 0 pages
File Size : 48,7 Mb
Release : 2023-05-10
Category : Electronic
ISBN : 9798886977233
This book focuses on the production, chemical, nutritional and functional properties and health benefits of olive oil.
Author : Antonella De Leonardis
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 51,6 Mb
Release : 2014
Category : Olive oil
ISBN : 1631176560
Olive oil is considered to be such a crucial component of the so-called Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier ageing, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a world-wide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing world-wide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology.
Author : Dimitrios Boskou,Maria Lisa Clodoveo
Publisher : MDPI
Page : 130 pages
File Size : 53,9 Mb
Release : 2021-04-12
Category : Science
ISBN : 9783039438556
The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.
Author : Dimitrios Boskou
Publisher : Elsevier
Page : 422 pages
File Size : 47,6 Mb
Release : 2015-08-15
Category : Science
ISBN : 9781630670429
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds. Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics Recovery of bioactive constituents from olive waste is comprehensively described Explores the relationship betwen phenolic levels and sensory evaluation Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research
Author : Antonella De Leonardis
Publisher : Gazelle Book Services, Limited
Page : 406 pages
File Size : 51,9 Mb
Release : 2014-05-10
Category : Olive oil
ISBN : 1631176625
Olive oil is considered to be such a crucial component of the so-called 'Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier aging, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a worldwide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing worldwide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology.
Author : Claudio Peri
Publisher : John Wiley & Sons
Page : 380 pages
File Size : 52,6 Mb
Release : 2014-04-14
Category : Technology & Engineering
ISBN : 9781118460450
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 nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
Author : Dimitrios Boskou
Publisher : BoD – Books on Demand
Page : 526 pages
File Size : 45,9 Mb
Release : 2012-02-01
Category : Technology & Engineering
ISBN : 9789533079219
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.
Author : Erminio Monteleone,Susan Langstaff
Publisher : John Wiley & Sons
Page : 330 pages
File Size : 51,8 Mb
Release : 2013-12-03
Category : Technology & Engineering
ISBN : 9781118332504
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 sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.
Author : Muhammad Akram,Rabia Zahid
Publisher : BoD – Books on Demand
Page : 162 pages
File Size : 47,5 Mb
Release : 2022-01-19
Category : Health & Fitness
ISBN : 9781839684142
Olive Oil - New Perspectives and Applications is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of agricultural, medical, and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the olive oil research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on olive oil and opening new possible research paths for further novel developments.
Author : Ramon Aparicio,John Harwood
Publisher : Springer Science & Business Media
Page : 624 pages
File Size : 55,7 Mb
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 9781475753714
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Author : Robert Moreau,Afaf Kamal-Eldin
Publisher : Elsevier
Page : 596 pages
File Size : 54,8 Mb
Release : 2015-08-25
Category : Science
ISBN : 9780128043516
The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil. Includes color illustrations of over 20 health-promoting specialty oils Comprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oils Describes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk
Author : Apostolos Kiritsakis,Fereidoon Shahidi
Publisher : John Wiley & Sons
Page : 688 pages
File Size : 43,6 Mb
Release : 2017-06-14
Category : Technology & Engineering
ISBN : 9781119135333
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Author : Dimitrios Boskou
Publisher : Elsevier
Page : 282 pages
File Size : 53,5 Mb
Release : 2015-08-08
Category : Technology & Engineering
ISBN : 9780128043547
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. Includes the chemistry and properties of olive oils Contains details on the healthful properties of olive oil minor components Extensive informaton on the analysis and authentication of olive oils Features an overview on the economics of olive oil in the world market
Author : Joyce Zborower, M.A.
Publisher : Hunting4Clients, LLC
Page : 49 pages
File Size : 52,8 Mb
Release : 2012-08-15
Category : Cooking
ISBN : 8210379456XXX
The Truth about Olive Oil Benefits – Curing Methods -- Remedies Forward by Jim Henry President Texas Olive Ranch Executive Director Texas Olive Oil Council The Truth about Olive Oil is NOT a cook book. There are no recipes for cooking in the Mediterranean style. There are no pizza recipes. If anything, you could say this book is about a celebration of the benefits the lowly little olive showers on those who embrace its many flavors and colors by using it – both internally (by eating it) and externally (by rubbing it on their skin and in their hair). Its health giving benefits (anti-oxidant and anti-inflammatory properties) are legendary and can be traced back to its earliest uses well before the time of Christ. In the pages of this book, I hope to stimulate further interest in the use of olives and olive oil by presenting various “how to do it” scenarios that are practical and fun. For instance, making table olives is an easy and fun thing to do that takes very little actual “doing” on your part. Most of the curing time can be spent by your doing other things while the curing medium does the job of making the fruit edible. I provide specific instructions on how to do this. And what about getting olives from your own tree(s) pressed so you can enjoy home-grown olive oil? You might think that only commercial growers can do this. Well, I found two commercial olive oil processors who will accept your smaller loads of olives, combine them with other small loads, do the pressing and the bottling and return the resultant oil to you on a prorated basis. In addition, I tell you about the various grades of olive oil and what they mean to you in terms of their nutritional value. I think you’ll be quite surprised at what you discover. The external uses of olive oil (and some internal uses as well) all involve using this liquid as a form of folk remedy. It’s a skin lotion to soothe rough chapped elbows or lips; it’s a diaper rash cure; it’s a massage oil for easing aches and pains; it’s a lot of things and we’ve only just scratched the surface. There are more inside the book. What you’ll get out of reading this book is a greater appreciation for this elixir that can enhance your life and health in ways you may never even have thought of. Other information about The Truth About Olive Oil Genre – cooking, Mediterranean, low cholesterol Tags -- olive oil nutrition, benefits of olive oil, curing olives, olive oil benefits, does olive oil go bad, olive oil for skin, extra virgin olive oil Reviews -- The Truth About Olive Oil was originally published in August of 2012. Since then it has accrued many wonderful reviews by its Amazon purchasers and currently (Dec. 7, 2013) sports an overall 4 stars from 12 reviews. Here is an excerpt from inside this book (not the same as the “Look Inside This Book” excerpt: . . . Nothing in Nature is “pure”! Ordinarily we automatically think of “pure” as a good thing, so when discussing “pure” in relation to things we put in our mouths and swallow, it may be difficult to turn our thinking 180° and realize that, if we need edibles to be as close to Nature as possible, and we do, we don’t want “pure”. “Pure” = no health benefits – no enzymes – no phytochemicals – no micro-nutrients. In other words, to borrow a concept from my other book (How to Eat Healthy), “pure” = pica, a non-nutritious edible that may change how the cells use food. -- End of Excerpt --
Author : Ioannis Zabetakis,Ronan Lordan,Alexandros Tsoupras,Dipak Ramji
Publisher : Academic Press
Page : 406 pages
File Size : 41,9 Mb
Release : 2022-12-03
Category : Technology & Engineering
ISBN : 9780128238127
Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. Uses flow diagrams to highlight the effects of processing on produced functional foods Combines information on the production/formulation of the food with data on bioactivities and bioavailability Presents whole foods and not food components while also focusing on functionality and availability