02038nam 2200493 450 991013771940332120221007085257.0953-51-4368-9(CKB)3230000000076607(NjHacI)993230000000076607(oapen)https://directory.doabooks.org/handle/20.500.12854/55187(MiAaPQ)EBC30390208(Au-PeEL)EBL30390208(EXLCZ)99323000000007660720221007d2012 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierOlive oil constituents, quality, health properties and bioconversions /edited by Boskou Dimitrios1st ed.IntechOpen2012Rijeka, Crotia :IntechOpen,[2012]©20121 online resource (xi, 510 pages) illustrations953-307-921-5 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.Olive oil Olive oilHealth aspectsLife SciencesAgricultural and Biological SciencesBromatologyFood SafetyOlive oilHealth aspects.613.284Boskou Dimitriosauth311783Boskou DimitriosNjHacINjHaclBOOK9910137719403321Olive oil2735327UNINA