An edition of Handbook of olive oil (1999)

Handbook of olive oil

analysis and properties

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Last edited by ImportBot
February 4, 2023 | History
An edition of Handbook of olive oil (1999)

Handbook of olive oil

analysis and properties

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).

Publish Date
Publisher
Aspen
Language
English
Pages
620

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Edition Availability
Cover of: Handbook of Olive Oil
Handbook of Olive Oil: Analysis and Properties
2016, Springer
in English
Cover of: Handbook of Olive Oil
Handbook of Olive Oil: Analysis and Properties
Sep 29, 2013, Springer
paperback
Cover of: Handbook of olive oil
Handbook of olive oil: analysis and properties
2013, Springer
in English - Second edition.
Cover of: Handbook of Olive Oil
Handbook of Olive Oil: Analysis and Properties
2013, Springer
in English
Cover of: Handbook of olive oil
Handbook of olive oil: analysis and properties
2000, Aspen
in English
Cover of: Handbook of Olive Oil
Handbook of Olive Oil: Analysis and Properties
November 15, 1999, Springer
Hardcover in English - 1st edition

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Book Details


Edition Notes

Includes bibliographical references and index.

Published in
Gaithersburg, Md

Classifications

Dewey Decimal Class
641.3/463
Library of Congress
TP683 .H36 2000

The Physical Object

Pagination
xiii, 620 p. :
Number of pages
620

ID Numbers

Open Library
OL20642837M
ISBN 10
0834216337
LCCN
99036143
Library Thing
6761399
Goodreads
123032

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
February 4, 2023 Edited by ImportBot import existing book
December 1, 2020 Edited by MARC Bot import existing book
February 19, 2019 Edited by MARC Bot import existing book
August 18, 2010 Edited by IdentifierBot added LibraryThing ID
October 29, 2008 Created by ImportBot Imported from Library of Congress MARC record