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Olive oil : production, properties and health benefits / Keith G. West (editor).
- Format:
- Book
- Series:
- Food Science and Technology Series
- Language:
- English
- Subjects (All):
- Olive oil.
- Olive oil industry.
- Olive oil--Health aspects.
- Physical Description:
- 1 online resource (144 pages)
- Edition:
- 1st ed.
- Place of Publication:
- New York : Nova Science Publishers, Inc., [2023]
- Summary:
- "This book focuses on the production, chemical, nutritional and functional properties and health benefits of olive oil"-- Provided by publisher.
- Contents:
- Intro
- Contents
- Preface
- Chapter 1
- Chemical and Pharmacological Properties of Olive Oil
- Abstract
- Introduction
- Different Type of Olive Oils
- Extra-Virgin Olive Oil
- Virgin Olive Oil
- Olive Oil or Pure Olive Oil
- Pomace Olive Oil
- Production of Olive Oil
- Raw Materials
- Cleaning
- Milling
- Malaxation
- Centrifugal Olive Oil Separator
- Storage Considerations and Bottling
- Chemical Properties of Olive Oil
- Biological Properties with Health Benefits of Olive Oil
- Antimicrobial and Antibacterial Properties
- Cardio-Protective Properties
- Anticancer Properties
- Antioxidant Properties
- Anti-Inflammatory Properties
- Conclusion
- References
- Biographical Sketches
- Chapter 2
- Does the Addition of Olive Leaves Improve the Quality of Olive Oil?
- Main Phenolic Compounds in Olive Leaves
- Common Industrial Applications of Olive Leaves
- Incorporation of OLs in Foods and Drinks Increases Their Shelf Life and Nutritional Value
- Vegetable Oils
- Meat
- Milk
- Yogurt
- Bakery Products
- Fruits and Vegetables
- Tea Infusion
- Beer
- Impact of the Addition of Olive Leaves on the Chemical Composition of Olive Oil
- Chapter 3
- Microencapsulation of Olive Oil: A Review
- Microencapsulation of Olive Oil
- Emulsification
- Technologies of Preparation of Olive Oil Microcapsules
- Spray-drying
- Freeze-drying
- Coacervation
- Extrusion
- In Situ Polymerization
- Encapsulating Agents
- Application of Microencapsulated Olive Oil
- Biographical Sketch
- Chapter 4
- Evaluation of Chemical, Nutritional and Functional Properties of Olive Oil during Frying
- Olive Oil in Frying: Health Implications
- Frying as a Cooking Technique.
- VOO Oxidation during Frying
- Fatty Acid Oxidation
- Effect of Frying on the Formation of the Polymerized Triacylglycerols (pTAG)
- Effect of Frying on the Biosynthesis of Volatile Aldehydes
- Effect of Frying on the Hydrophilic Compounds
- Tocopherols Oxidation
- Phytosterols Oxidation
- Thermal Stability of Enriched Oils
- Olive By-Products
- Olive Leaves
- Olive Mill Wastewater (OMWW)
- Olive Pomace
- Exchange between Food and VOO
- VOO Diminishes Food Oxidation
- Chapter 5
- Valorization of Olive By-Products: Challenges and Opportunities for the Olive Oil Sector
- Techniques of the Extraction of the Bioactive Compounds from Olive Leaves
- Potential Uses of Olive Leaves
- Food Industry
- Pharmaceutic and Cosmetic Industry
- Sustainability and Circular Economy
- Olive Mill Wastewater Treatment
- Valorization Strategy of Olive Mill Wastewater
- Agricultural Uses
- Production of Phenolic Compounds
- Production of Bioenergy and Biofuels
- Index
- Blank Page.
- Notes:
- Description based on print version record.
- Includes bibliographical references and index.
- Other Format:
- Print version: West, Keith G. Olive Oil: Production, Properties and Health Benefits
- ISBN:
- 9798886977875
- OCLC:
- 1376932165
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