Olive Oil: Chemistry and Technology, Second Edition
Summary
A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary heart disease. This second edition of Olive Oil includes new material from contributors and additional chapters that explore the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected will provide the reader with a solid background that will inspire and facilitate future research.
Table of Contents
OVERVIEW & ECONOMICS
The Culture of the Olive Tree
Characteristics of the Olive Fruit
Olive Oil in the World Market
CHEMISTRY, PROPERTIES, HEALTH EFFECTS
Olive Oil Composition
Polar Phenolic Compounds
Olive Oil Quality
Analysis and Authentication
Healthful Properties of Olive Oil
Minor Components
PROCESSING AND APPLICATIONS
Olive Oil Extraction
Treatments and Modifications
Storage & Packing
Culinary Applications
