Technological Aspects Of Olive Oil Production
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Technological Aspects Of Olive Oil Production
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Author : Maurizio Servili
language : en
Publisher:
Release Date : 2012
Technological Aspects Of Olive Oil Production written by Maurizio Servili and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Gardening categories.
Technological Aspects of Olive Oil Production.
Technological Aspects Of Olive Oil Production
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Author : Maurizio Servili
language : en
Publisher:
Release Date : 2012
Technological Aspects Of Olive Oil Production written by Maurizio Servili 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.
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.
Olive Oil
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Author : Dimitrios Boskou
language : en
Publisher: Elsevier
Release Date : 2015-08-08
Olive Oil written by Dimitrios Boskou and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-08 with Science categories.
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary. Includes the chemistry and properties of olive oils Contains details on the healthful properties of olive oil minor components Extensive informaton on the analysis and authentication of olive oils Features an overview on the economics of olive oil in the world market
Desert Olive Oil Cultivation
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Author : Zeev Wiesman
language : en
Publisher: Academic Press
Release Date : 2009-06-24
Desert Olive Oil Cultivation written by Zeev Wiesman and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-24 with Business & Economics categories.
Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies have shown that saline irrigated varieties of olives have demonstrated advantages over those irrigated with tap water. This is just one of the aspects of desert cultivation of olives that is covered in Desert Olive Oil Advanced Biotechnologies. Based on 20 years of research, the book expounds on the appropriate selection of olive varieties with high productivity and oil quality, the impact of foliar nutrition on decreasing alternate bearing and increasing fruit quality, improving efficiency of mechanical harvesting, and increasing efficiency of oil extraction and oil quality regulating analysis. Addresses olive cultivation methods for semi-arid environments Focuses on intensive cultivation using saline and municipal waste recycled irrigation water and their significant impact on the production and nutritional value of olive oil Integrated and multidisciplinary approaches providing a comprehensive view of the desert olive industry Provides key considerations including ecological, biotechnological, agricultural and political impacts
Handbook Of Olive Oil
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Author : Ramón Aparicio
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-09-28
Handbook Of Olive Oil written by Ramón Aparicio and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-28 with Technology & Engineering categories.
The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
Technological Innovation In The Olive Oil Production Chain
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Author : Innocenzo Muzzalupo
language : en
Publisher:
Release Date : 2019
Technological Innovation In The Olive Oil Production Chain written by Innocenzo Muzzalupo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.
Technological innovation has undergone unprecedented development; this evolution can offer extraordinary opportunities for product qualification, which today has not been adequately exploited due to a lack of vision. It took a disaster such as "mad cow" disease to accelerate the traceability plan; today, 36% of the analyzed agri-food companies, thanks to digital solutions, achieved a reduction in the times and costs connected with harvest processes, data management, and transmission. Digital solutions permit interventions aimed at food safety along the food chain, thus avoiding financial damage. But they can also be used to combat counterfeiting to protect the Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) systems for greater information for the consumer.
Olive Oil
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Author : Dimitrios Boskou
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-02-01
Olive Oil written by Dimitrios Boskou 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 2012-02-01 with Technology & Engineering categories.
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.
Extra Virgin Olive Oil Quality Safety And Authenticity
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Author : Theodoros Varzakas
language : en
Publisher: Mdpi AG
Release Date : 2021-11-12
Extra Virgin Olive Oil Quality Safety And Authenticity written by Theodoros Varzakas and has been published by Mdpi AG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-12 with Technology & Engineering categories.
The prevention and bioactivity effects associated with the so-called "Mediterranean diet" make olive oil the most consumed edible fat in the food intake of the Mediterranean basin. The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff. The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures. In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits' and the final products' quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity. Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer's declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.
Emerging Extraction Technologies In Olive Oil Production
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Author : Alev Y√oksel Aydar
language : en
Publisher:
Release Date : 2018
Emerging Extraction Technologies In Olive Oil Production written by Alev Y√oksel Aydar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Electronic books categories.
In the field of olive oil extraction, current scientific research has focused on improving quality, paying particular attention to optimizing the efficiency of extraction and reducing the duration of the process. Recently, studies have been conducted to improve the traditional malaxation process and obtain positive effects on both oil production and consumption. With these aims, emerging technologies including microwave (MW), pulsed electric field (PEF), and ultrasound (US) have been applied to conventional virgin olive oil extraction process. In this chapter, most recent studies that focused on adaptation of emerging technologies to traditional extraction to increase the yield of olive oil or some minor compounds and bioactive components present in olive oil including tocopherols, chlorophyll, carotenoids, and phenolic compounds have been compiled.
