Sensory Analysis Of Virgin Olive Oil
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Olive Oil Sensory Science
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Author : Erminio Monteleone
language : en
Publisher: John Wiley & Sons
Release Date : 2013-12-03
Olive Oil Sensory Science written by Erminio Monteleone and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-03 with Technology & Engineering categories.
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.
Sensory Analysis Of Virgin Olive Oil
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Author : Alessandra Bendini
language : en
Publisher:
Release Date : 2012
Sensory Analysis Of Virgin Olive Oil written by Alessandra Bendini and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with categories.
Sensory Quality Of Extra Virgin Olive Oil
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Author : Claudia Delgado-Gutierrez
language : en
Publisher:
Release Date : 2010
Sensory Quality Of Extra Virgin Olive Oil written by Claudia Delgado-Gutierrez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with categories.
Analysis Of Sensory And Non Sensory Factors Mitigating Consumer Behavior
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Author : Metta Santosa
language : en
Publisher:
Release Date : 2010
Analysis Of Sensory And Non Sensory Factors Mitigating Consumer Behavior written by Metta Santosa and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with categories.
Olives And Olive Oil As Functional Foods
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Author : Apostolos Kiritsakis
language : en
Publisher: John Wiley & Sons
Release Date : 2017-08-14
Olives And Olive Oil As Functional Foods written by Apostolos Kiritsakis and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-14 with Technology & Engineering categories.
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Harvest Timing Sensory Analysis And Shelf Life For Optimal Olive Oil Quality
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Author : J. (Rodney James) Mailer
language : en
Publisher:
Release Date : 2010
Harvest Timing Sensory Analysis And Shelf Life For Optimal Olive Oil Quality written by J. (Rodney James) Mailer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Olive categories.
"Oil quantity and quality rely heavily on crop management, harvest timing, processing methodology and storage. In the initial stages of the development of this industry, there was little understanding of the intricacies of these crop management practices and the resultant crop yield, chemical quality and sensory attributes such as taste, colour and odour. For these reasons, this RIRDC study has been undertaken to look at the significance of irrigation treatments and harvest timing on oil quality, yield and sensory characteristics"--Back cover.
Olive Germplasm
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Author : Innocenzo Muzzalupo
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-12-05
Olive Germplasm written by Innocenzo Muzzalupo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-05 with Gardening categories.
The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality. The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines. Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing. Part II contains the chapter on the description of Italian olive varieties. It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.
Olive Oil
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Author : Thore Fritjof
language : en
Publisher: Nova Biomedical Books
Release Date : 2017
Olive Oil written by Thore Fritjof and has been published by Nova Biomedical Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Olive oil categories.
In Chapter One, D M Salazar, I López-Cortés, and D C Salazar-García give an overview of the composition of fatty acids, tocopherols, and polyphenols in oils from the main five olive areas. They conclude that it is advisable to consume extra virgin olive oils during the prenatal period, childhood, and in combating disease. In Chapter Two, Hédia Manai Djebali and Imen Oueslati examine the link between olive oil and human health, finding that the amounts of sterols depend on olive variety, ripening degree, oil extraction procedures, agronomic, and climatic conditions. In Chapter Three, Malika Drira, Ons Rekik, and Mohamed Bouaziz review the composition of olive oil, determining that it is rich in unsaturated fatty acids and also identifying 20 phenolic compounds from a plethora of phenolic types. María Dolores Alvarez, Wenceslao Canet, María José Jiméne, and Cristina Fernández present a study where samples of mashed potatoes enriched with extra virgin olive oil were perceived as softer in Chapter Four. In chapter five, Imen Oueslati and Hédia Manai explore the characteristics of the volatile compounds, as well as the enzymes involved, in different Mediterranean olive oil categories. J M Ochando-Pulido and A Martinez-Ferez review the present-day treatment processes of olive mill wastewater and olive mill solid waste.
The Chemical Story Of Olive Oil
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Author : Richard Blatchly
language : en
Publisher: Royal Society of Chemistry
Release Date : 2017-06-07
The Chemical Story Of Olive Oil written by Richard Blatchly and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-07 with Technology & Engineering categories.
Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.
A Guide To Olive Oil And Olive Oil Tasting
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Author : Orietta Gianjorio
language : en
Publisher:
Release Date : 2016-12-07
A Guide To Olive Oil And Olive Oil Tasting written by Orietta Gianjorio and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-07 with categories.
SECOND EDITION "Olive oil is good for you", or so they tell us. In reality, only good olive oil is "good for you"! But, even if olive oil has been produced for centuries, consumers all over the world are still exposed to low quality olive oils without knowing it. A Guide to Olive Oil and Olive Oil Tasting is a simple manual to understand the steps of olive oil production and the difference between a high quality and a low quality product. It is a straightforward guide to clarify the olive oil grade system, and to help consumers buy, store and pair olive oil with food and wine. Most importantly, this book is a guide to olive oil tasting. Only by tasting can consumers be empowered to choose a high quality olive oil with the right health benefits, an olive oil that is actually "good for them". This empowering book is a must have to shop for the best olive oil you can afford.