Handbook of Olive Oil

Analysis and Properties

John Harwood, Ramon Aparicio (Autoren)

Buch | Hardcover

620 Seiten

1999 | 1999 ed.
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1633-4 (ISBN)

Infos

Provides information about the analysis and properties of olives and their oil. This book covers technological aspects and biochemistry, a description of detailed techniques and an analysis of olive oil from the standpoint of general methodology.

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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.

Inhalt

Introduction. Technological Aspects. Lipid Biosynthesis in Olives. Biogenesis of Olive Oil Aroma. Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistry in Olives. Analysis of Edible Oils. Gas and Liquid Chromatography: Methodology Applied to Olive Oil. Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications. Other Techniques of Utility for Olive Oil Analysis. Characterization: Mathematical Procedures for Chemical Analysis. Sensory Quality of Olive Oils. The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality. Olive Oil Oxidation. Authentication. The Role of Lipids in Human Nutrition. Some Nutritional Aspects of Olive Oil. List of Sources. Index

Produkt-Details

• Erscheint lt. Verlag: 31.10.1999
• Zusatzinfo: 1, black & white illustrations
• Verlagsort: Philadelphia
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 1067 g
• Einbandart: gebunden
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8342-1633-7 / 0834216337
• ISBN-13: 978-0-8342-1633-4 / 9780834216334
• Zustand: Neuware