Olive oil chemistry and technology
Title:
Olive oil chemistry and technology
Author:
Boskou, Dimitrios.
ISBN:
9781613442562
9781439832028
9781893997882
Edition:
2nd ed.
Publication Information:
Champaign, Ill. : AOCS Press, 2006.
Physical Description:
1 online resource (xi, 268 pages)
Contents:
The culture of the olive tree (Mediterranean world) / Aikaterini Polymerou-Kamilakis -- Characteristics of the olive tree and olive fruit / Dimitrios Boskou -- Olive oil composition / Dimitrios Boskou, Georgios Blekas, Maria Z. Tsimidou -- Polar phenolic compounds / Dimitrios Boskou, Maria Z. Tsimidou, Georgios Blekas -- Olive oil extraction / Christos Petrakis -- Treatments and modifications / Dimitrios Boskou -- Storage and packing / Dimitrios Boskou -- Olive oil quality / Maria Z. Tsimidou -- Analysis and authentication / F. Angerosa, C. Campestre, L. Giansante -- Healthful properties of olive oil minor components / Francesco Visioli, Paola Bogani, and Claudio Galli -- Culinary applications / Dimitrios Boskou -- Olive oil in the world market / Vassilis Zampounis.
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Electronic Access:
Knovel http://app.knovel.com/web/toc.v/cid:kpOOCTE004