The Extra Virgin Olive Oil Handbook
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The Extra Virgin Olive Oil Handbook
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Author : Claudio Peri
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-14
The Extra Virgin Olive Oil Handbook written by Claudio Peri 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 2014-04-14 with Technology & Engineering categories.
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
The Extra Virgin Olive Oil Handbook
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Author : Claudio Peri
language : en
Publisher:
Release Date : 2014
The Extra Virgin Olive Oil Handbook written by Claudio Peri and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with categories.
Handbook Of Olive Oil Analysis And Properties
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Author : Ramon Aparicio
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-09
Handbook Of Olive Oil Analysis And Properties written by Ramon 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 2013-11-09 with Technology & Engineering categories.
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.
Olive Oil Handbook For Beginners
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Author : Katet Anson
language : en
Publisher: Independently Published
Release Date : 2024-03-12
Olive Oil Handbook For Beginners written by Katet Anson and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-12 with Health & Fitness categories.
Olive oil is derived from the kernel of the olive tree (Olea europaea) through the extraction process. It is a fundamental component of Mediterranean gastronomy and finds extensive application in cookery, salad dressing, and dish flavoring. Olive oil is considered to have significant health advantages due to its abundant content of monounsaturated lipids, antioxidants, and vitamins E and K. Extra virgin olive oil, virgin olive oil, and regular (or refined) olive oil are all distinct varieties of olive oil, each with its own set of qualities and applications. Extra virgin olive oil, derived from the initial pressing of the olives, is regarded as the most superior product due to its nutritional value and opulent flavor.
10 Th Years Of The Land Of Olive Oil A Detailed Handbook On The World Of Extra Virgin Olive Oil In The Wonderful Lands Of Italy
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Author : Fausto Borella
language : en
Publisher:
Release Date : 2022
10 Th Years Of The Land Of Olive Oil A Detailed Handbook On The World Of Extra Virgin Olive Oil In The Wonderful Lands Of Italy written by Fausto Borella and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Cooking categories.
Handbook Of Olive Oil
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Author : Jozef Miloš
language : en
Publisher:
Release Date : 2017
Handbook Of Olive Oil written by Jozef Miloš and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Olive oil categories.
This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorisation potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japans olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating its importance in terms of wealth and economic impact.
The Olive Oil Diet
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Author : Simon Poole
language : en
Publisher: Hachette UK
Release Date : 2016-09-15
The Olive Oil Diet written by Simon Poole and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-15 with Cooking categories.
Winner of the World Best Mediterranean Cuisine Book - the Dun Gifford Prize - in the Gourmand Best in World awards, also the National Best Diet Book in the 'for the public' category. 'Useful, attractive and captivating' Olive Oil Times Is it true that two tablespoons of olive oil a day can halve your risk of heart disease and help sustain weight loss? Can olive oil kill cancer cells, fight Alzheimer's Disease, revive a failing heart and even turn off bad genes? The Olive Oil Diet takes an authoritative look at the science behind the headlines. Recent studies have shown that a diet based around olive oil will significantly improve your health, well-being and vitality. It will also help you maintain a healthy weight and avoid heart disease, stroke and diseases such as cancer, diabetes and dementia. All olive oils are not the same, however. This book also explores the effects of diverse varieties of olives, growing techniques and oil-production methods on the health-giving properties - and flavour - of different oils. With over 100 delicious recipes, it points the way to those extra virgin oils and food combinations that are likely to do you the most good. This fascinating journey to the heart of the Mediterranean reveals the extraordinary health secrets of nature's original superfood.
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.
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 ofconsumption and production are growing, particularly in“new” markets outside the Mediterranean region. Newfeatures of product optimization and development are emerging, andalong with them new marketing strategies, which benefit from aclear understanding of the sensory aspects of foods, as well asadequate sensory techniques for testing them. Recently developedsensory methods and approaches are particularly suitable for studying thesensory properties of olive oils and their function in culinarypreparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written bythe best researchers and industry professionals in the fieldthroughout the world. The book is divided into two main sections.The first section details the appropriate sensory methods for oliveoil optimization, product development, consumer testing and qualitycontrol. The intrinsic factors affecting olive oil qualityperception are considered, as well as the nutritional, health andsensory properties, underlining the importance of sensorytechniques in product differentiation. The agronomic andtechnological aspects of production that affect sensory propertiesand their occurrence in olive oil are also addressed. Sensoryperception and other factors affecting consumer choice arediscussed, as is the topic of olive oil sensory quality. The secondpart of this text highlights the major olive oil producing regionsof the world: Spain, Italy, Greece, California, Australia/New Zealand andSouth America. Each chapter is dedicated to a region, looking atthe geographical and climactic characteristics pertinent to oliveoil production, the major regional olive cultivars, the principleolive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource forolive oil scientists, product development and marketing personnelon the role of sensory evaluation in relation to current and futuremarket trends.
Extra Virgin Olive Oil Quality Safety And Authenticity
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Author : Theodoros Varzakas
language : en
Publisher:
Release Date : 2021
Extra Virgin Olive Oil Quality Safety And Authenticity written by Theodoros Varzakas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with 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.