Handbook of Olive Oil: Analysis and Properties PDF Download

Author: Ramon Aparicio
Publisher: Springer Science & Business Media
ISBN: 1475753713
Category : Technology & Engineering
Languages : en
Pages : 624

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Book Description
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: Ramón Aparicio
Publisher: Springer Science & Business Media
ISBN: 1461477778
Category : Technology & Engineering
Languages : en
Pages : 774

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Book Description
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
ISBN: 1118460456
Category : Technology & Engineering
Languages : en
Pages : 380

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Book Description
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: Jozef Miloš
Publisher:
ISBN: 9781536123562
Category : Olive oil
Languages : en
Pages : 0

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Book Description
This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorisation potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japans olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating its importance in terms of wealth and economic impact.

Author: G. Steven Sibbett
Publisher: UCANR Publications
ISBN: 9781879906143
Category : Technology & Engineering
Languages : en
Pages : 190

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Book Description
This bestselling manual is the definitive guide to olive production in California. This 180-page manual is fully illustrated with 40 tables, 19 line drawings, and 36 charts, and 100 color and black and white photos. The most notable additions to this edition include a new chapter on deficit irrigation, a greatly expanded chapter on olive oil production, and coverage of four new pests, including the olive fly. Includes production techniques for commercial growers worldwide - from orchard planning and maintenance to harvesting and postharvest processing. Contains information on pollination, pruning for shaker and vertical rotating comb harvest, mechanical pruning, deficit irrigation, mechanical harvesting methods including trunk-shaking and canopy contact harvesters, postharvest handling and processing methods, and olive oil production. Also includes information on new pests including olive fly, oleander scale, olive mite, and black vine weevil.

Author: Claudio Peri
Publisher:
ISBN: 9781523111121
Category :
Languages : en
Pages : 366

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Book Description

Author: Paul M. Vossen
Publisher: UCANR Publications
ISBN: 9781601074409
Category : Technology & Engineering
Languages : en
Pages : 116

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Book Description
This manual provides detailed information for growers on production issues, plant nutrition, economics, pest and weed control, management of olive wastes, the conversion process, and organic certification and registration. Using this manual you'll learn about orchard site selection considerations, irrigation needs, terrain, temperature, soil, damage from the olive fruit fly, and how these may vary for table fruit versus fruit for oil production. You'll also learn how to evaluate harvest methods an important consideration as harvest costs typically amount to half the total production cost for olives. This manual has been developed as a supplement to the Olive Production Manual, 2nd Edition. Organic growers are advised to consult both publications as they develop and refine their production systems.

Author: E. Lee Walker
Publisher: Texas A&M University Press
ISBN: 162349785X
Category : Biography & Autobiography
Languages : en
Pages : 158

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Book Description
When twenty-one-year-old Michael Dell asked E. Lee Walker to be the president of his fledgling computer company, PC’s Limited, Walker, in his mid-forties, immediately thought about all the people who had helped him through life—as an undergraduate at Texas A&M (class of ’63), a graduate student at Harvard, and a once-young entrepreneur himself. As he and Dell created the foundation of what would become one of the most successful companies in the world, Walker was guided by the lessons of his past business ventures, by his belief in the power of imagination, and by his relationships with people who had provided encouragement when he most needed it. When he left Dell Computer Corporation to teach, Walker discovered that the stories he took with him—of his aspirations, of his failures and triumphs, and of his friends and mentors—were the key to engaging and inspiring his students. Here, Walker records those stories in a memoir that spans five decades and reveals a man whose curiosity, resourcefulness, and luck led him out of South Texas and into corporate boardrooms, university lecture halls, and community activism. In fast-paced tales about life as a high-tech entrepreneur, adjunct professor, civic leader, and environmental advocate, Walker manages to convey the importance of creative thinking and communal effort in all his endeavors. Originally offered to a small group of college students in Italy for study abroad, this affecting memoir will introduce to a wider audience not only a seasoned executive and philanthropist but also a wise and delightful storyteller.

Author: Simon Poole
Publisher: Robinson
ISBN: 1472138457
Category : Cooking
Languages : en
Pages : 335

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Book Description
Winner of the World Best Mediterranean Cuisine Book - the Dun Gifford Prize - in the Gourmand Best in World awards, also the National Best Diet Book in the 'for the public' category. 'Useful, attractive and captivating' Olive Oil Times Is it true that two tablespoons of olive oil a day can halve your risk of heart disease and help sustain weight loss? Can olive oil kill cancer cells, fight Alzheimer's Disease, revive a failing heart and even turn off bad genes? The Olive Oil Diet takes an authoritative look at the science behind the headlines. Recent studies have shown that a diet based around olive oil will significantly improve your health, well-being and vitality. It will also help you maintain a healthy weight and avoid heart disease, stroke and diseases such as cancer, diabetes and dementia. All olive oils are not the same, however. This book also explores the effects of diverse varieties of olives, growing techniques and oil-production methods on the health-giving properties - and flavour - of different oils. With over 100 delicious recipes, it points the way to those extra virgin oils and food combinations that are likely to do you the most good. This fascinating journey to the heart of the Mediterranean reveals the extraordinary health secrets of nature's original superfood.

Author: Katet Anson
Publisher: Independently Published
ISBN:
Category : Health & Fitness
Languages : en
Pages : 0

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Book Description
Olive oil is derived from the kernel of the olive tree (Olea europaea) through the extraction process. It is a fundamental component of Mediterranean gastronomy and finds extensive application in cookery, salad dressing, and dish flavoring. Olive oil is considered to have significant health advantages due to its abundant content of monounsaturated lipids, antioxidants, and vitamins E and K. Extra virgin olive oil, virgin olive oil, and regular (or refined) olive oil are all distinct varieties of olive oil, each with its own set of qualities and applications. Extra virgin olive oil, derived from the initial pressing of the olives, is regarded as the most superior product due to its nutritional value and opulent flavor.