The Chemical Story Of Olive Oil

Author : Richard Blatchly,Zeynep Delen Nircan,Patricia O'Hara
Publisher : Royal Society of Chemistry
Page : 373 pages
File Size : 51,9 Mb
Release : 2017-02-21
Category : Olive
ISBN : 9781782628569

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The Chemical Story of Olive Oil by Richard Blatchly,Zeynep Delen Nircan,Patricia O'Hara Pdf

Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.

Author : Dimitrios Boskou
Publisher : Elsevier
Page : 282 pages
File Size : 44,9 Mb
Release : 2015-08-08
Category : Technology & Engineering
ISBN : 9780128043547

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Olive Oil by Dimitrios Boskou Pdf

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 : Apostolos Kiritsakis,Fereidoon Shahidi
Publisher : John Wiley & Sons
Page : 693 pages
File Size : 52,6 Mb
Release : 2017-08-14
Category : Technology & Engineering
ISBN : 9781119135319

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Olives and Olive Oil as Functional Foods by Apostolos Kiritsakis,Fereidoon Shahidi Pdf

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 : Ramón Aparicio,John Harwood
Publisher : Springer Science & Business Media
Page : 772 pages
File Size : 45,8 Mb
Release : 2013-09-28
Category : Technology & Engineering
ISBN : 9781461477778

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Handbook of Olive Oil by Ramón Aparicio,John Harwood Pdf

The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.

Author : Claudio Peri
Publisher : John Wiley & Sons
Page : 380 pages
File Size : 41,7 Mb
Release : 2014-04-14
Category : Technology & Engineering
ISBN : 9781118460450

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The Extra-Virgin Olive Oil Handbook by Claudio Peri Pdf

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 : Rodney James Mailer
Publisher : Unknown
Page : 15 pages
File Size : 49,9 Mb
Release : 2007
Category : Oils and fats
ISBN : 1741514452

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The Natural Chemistry of Australian Extra Virgin Olive Oil by Rodney James Mailer Pdf

Australian Olive Oil is extracted by mechanical means. The oil is not blended unless stated on the label. The natural and diverse range of environments and growing conditions account for the significant variation in its inherent chemical composition and sensory properties. This report is a result of collaboration between RIRDC and the NSW DPI Wagga Wagga Research Institute and is strongly supported by the Australian olive industry. It reflects the desire of Australian olive growers to produce a unique range of authentic and fresh olive oils that are well defined for consumers.

Author : A. K. Kiritsakis
Publisher : Amer Oil Chemists Society
Page : 192 pages
File Size : 53,8 Mb
Release : 1990-01-01
Category : Technology & Engineering
ISBN : 0935315322

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Olive Oil by A. K. Kiritsakis Pdf

Author : Dimitrios Boskou
Publisher : BoD – Books on Demand
Page : 526 pages
File Size : 44,5 Mb
Release : 2012-02-01
Category : Technology & Engineering
ISBN : 9789533079219

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Olive Oil by Dimitrios Boskou Pdf

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 : Lucius Moody Tolman,Lewis Storms Munson
Publisher : Unknown
Page : 72 pages
File Size : 52,5 Mb
Release : 1903
Category : Olive oil
ISBN : IND:30000104754472

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Olive Oil and Its Substitutes by Lucius Moody Tolman,Lewis Storms Munson Pdf

Pp. 62

Author : Viktoria Hassouna
Publisher : BoD – Books on Demand
Page : 146 pages
File Size : 53,9 Mb
Release : 2010
Category : Cooking (Olive oil)
ISBN : 9783839175057

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Virgin Olive Oil by Viktoria Hassouna Pdf

"Best Mediterranean Cuisine Book in the World" (Gourmand World Cookbook Awards, July 1st, 2009) The ancient Greeks venerated olive oil as a "gift of the Gods." And the people were surely right: no other food can compare in health value or multiplicity of uses to this "divine gold!" In the region around the Mediterranean Sea, olive oil is a precious and irreplaceable basic source of nourishment. In many other countries as well, its importance to good health and a well-balanced diet is receiving ever greater recognition. Less well known, however, is the fact that after the EU, Tunisia is the largest national producer of olive oil. The country exports large quantities of the highest quality extra virgin olive oil, which is highly valued by bottlers-even if Tunisia is not mentioned as the country of origin. Together with her husband, Viktoria Hassouna operates an oil mill and a plantation for the production of high-quality organic olive oil, and has thereby accumulated a vast storehouse of knowledge that she presents in this volume in an informative and vivid manner. Descriptions regarding the cultivation, manufacture and effects of olive oil are complemented by useful tips about how to use it therapeutically for promoting good health and beauty care as well as recipes for preparing traditional Tunisian dishes. For healthy and flavourful nutrition, there is nothing better than olive oil! This treasure should be on hand in every kitchen!

Author : Muhammad Akram,Rabia Zahid
Publisher : BoD – Books on Demand
Page : 162 pages
File Size : 48,8 Mb
Release : 2022-01-19
Category : Health & Fitness
ISBN : 9781839684142

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Olive Oil by Muhammad Akram,Rabia Zahid Pdf

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 : Keith G. West
Publisher : Unknown
Page : 0 pages
File Size : 44,6 Mb
Release : 2023-05-10
Category : Electronic
ISBN : 9798886977233

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Olive Oil: Production, Properties and Health Benefits by Keith G. West Pdf

This book focuses on the production, chemical, nutritional and functional properties and health benefits of olive oil.

Author : Lewis Storms Munson
Publisher : Borah Press
Page : 68 pages
File Size : 43,5 Mb
Release : 2008-04
Category : Cooking
ISBN : 9781408698327

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Olive Oil and Its Substitutes by Lewis Storms Munson Pdf

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Author : Tom Mueller
Publisher : National Geographic Books
Page : 0 pages
File Size : 55,6 Mb
Release : 2011-11-22
Category : Cooking
ISBN : 9780393070217

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Extra Virginity by Tom Mueller Pdf

The sacred history and profane present of a substance long seen as the essence of health and civilization. For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

Author : Dimitrios Boskou,Maria Lisa Clodoveo
Publisher : MDPI
Page : 130 pages
File Size : 50,6 Mb
Release : 2021-04-12
Category : Science
ISBN : 9783039438556

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Olive Oil by Dimitrios Boskou,Maria Lisa Clodoveo Pdf

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.