Virgin olive oil : production, composition, uses and benefits for man / Antonella De Leonardis, editor.

Format:

Book

Contributor:

De Leonardis, Antonella, editor.

Series:

Food and beverage consumption and health series.

Food and Beverage Consumption and Health

Language:

English

Subjects (All):

Olive oil.

Physical Description:

1 online resource (406 p.)

Place of Publication:

New York : Nova Publishers, 2014.

Language Note:

English

Summary:

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

Contents:

""VIRGIN OLIVE OIL: PRODUCTION, COMPOSITION, USES AND BENEFITS FOR MAN""; ""VIRGIN OLIVE OIL: PRODUCTION, COMPOSITION, USES AND BENEFITS FOR MAN""; ""Library of Congress Cataloging-in-Publication Data""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: CHEMISTRY AND BIOACTIVE COMPONENTS OF OLIVE OIL""; ""ABSTRACT""; ""1. INTRODUCTION""; ""2. CHEMICAL COMPOSITION OF OLIVE OIL""; ""CONCLUSION""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 2: OLIVE OIL: PRODUCTION, BIOACTIVE PROPERTIES AND PUBLIC HEALTH""; ""ABSTRACT""; ""INTRODUCTION""

""BRIEF HISTORY OF THE TRADITIONAL MACHINERY EXTRACTION OF OLIVE OIL""""PROCESSING TECHNIQUES BEYOND MACHINERY AND ITS IMPACT ON PUBLIC HEALTH""; ""HEALTH BENEFITS OF OLIVE OIL AND ITS PUBLIC HEALTH IMPLICATIONS""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 3: ANALYSIS THROUGH GRAPHICAL KNOWLEDGE OF HISTORICAL OLIVE OIL PRODUCTION OBTAINED FROM MECHANICAL PROCEDURES: APPLICATION TO THE INVENTION PRIVILEGES AND PATENTS FROM THE HISTORICAL ARCHIVE OF THE SPANISH OFFICE OF PATENTS AND TRADEMARKS""; ""ABSTRACT""; ""INTRODUCTION""; ""METHODOLOGY""; ""RESULTS AND DISCUSSION""; ""CONCLUSION""

""FUNDING""""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 4: FATTY ACID, STEROL AND POLYPHENOL CONTENT IN MOST MONOVARIETAL OILS OF THE SPANISH EAST AREAS""; ""ABSTRACT""; ""INTRODUCTION""; ""OLIVE OIL COMPONENTS AND THEIR INFLUENCE ON HEALTH""; ""COMPOSITION OF MONOVARIETAL OILS""; ""REFERENCES""; ""Chapter 5: EFFECT OF THE GROWING AREA AND CULTIVAR ON PHENOLIC CONTENT AND VOLATILES COMPOUNDS OF RELATED PRODUCTS OF SELECTED TUNISIAN OLIVE VARIETIES""; ""ABSTRACT""; ""1. INTRODUCTION""; ""2. MATERIALS AND METHODS""; ""3. RESULTS""; ""4. DISCUSSION""; ""CONCLUSION""; ""REFERENCES""

""Chapter 6: INVESTIGATIONS ON THE QUALITY OF ITALIAN AND GREEK OLIVE OILS IN TERMS OF VARIETAL AND GEOGRAPHICAL ORIGIN BY USING DIFFERENT ANALYTICAL METHODS""""ABSTRACT""; ""LIST OF ABBREVIATIONS""; ""1. INTRODUCTION""; ""2. METHODS AND TECHNIQUES""; ""3. RESULTS AND DISCUSSION""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 7: OLIVE VARIETY SUITABILITY AND TRAINING SYSTEM FOR MODERN OLIVE GROWING: PLANT GROWTH AND YIELD COMPONENTS""; ""ABSTRACT""; ""INTRODUCTION""; ""MATERIALS AND METHODS""; ""RESULTS""; ""DISCUSSION""; ""ACKNOWLEDGMENTS""; ""REFERENCES""

""Chapter 8: HOW AGRONOMIC FACTORS AFFECTS OLIVE OIL COMPOSITION AND QUALITY""""ABSTRACT""; ""INTRODUCTION""; ""PLANTING SYSTEMS AND IRRIGATION""; ""FERTILIZATION""; ""OLIVE PESTS AND DISEASES""; ""CONCLUSION""; ""REFERENCES""; ""Chapter 9: OLIVE OIL: PRODUCTION AND NUTRITIONAL PROPERTIES""; ""ABSTRACT""; ""1. INTRODUCTION""; ""2. COMPOSITION AND NUTRITIONAL PROPERTIES OF VIRGIN OLIVE OIL""; ""3. OLIVE OIL PRODUCTION""; ""CONCLUSION""; ""ACKNOWLEDGMENTS""; ""REFERENCES""; ""Chapter 10: CHEMOPREVENTIVE ACTIVITIESOF HYDROXYTYROSOL: THE MAJOR PHENOL ALCOHOL OF EXTRA-VIRGIN OLIVE OIL""

""ABSTRACT""

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

1-63117-662-5

OCLC:

918623603