06601nam 2201825z- 450 991056646830332120220506(CKB)5680000000037697(oapen)https://directory.doabooks.org/handle/20.500.12854/81160(oapen)doab81160(EXLCZ)99568000000003769720202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSustainability of Olive Oil SystemBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (328 p.)3-0365-3369-9 3-0365-3370-2 Sustainability, defined as 'meeting current needs without compromising the future', is a widely accepted goal across many sectors of society. Sustainability's criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system's capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as "sustainagility", also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.Research & information: generalbicsscaccelerated shelf-life testsacidic hydrolysisalginate/pectin beadsanaerobic codigestionantioxidant activityantioxidantsartificial neural networksauthenticationauthenticityautochthonous cultivarsbiocompoundsbiodiversitybiomethanebiscuitsbotanical originbreadsticksbrown-amber glassby-productscarbon NMRchemometricschlorophyllchoice experiment (CE)circular economyclonescolorconsumer attitudeconsumer preferencescountry of origincrop defensederivative UV spectroscopydifferential scanning calorimetryelectronic noseencapsulationenvironmental impactenvironmental sustainabilityextra virgin olive oilextra virgin olive oil (EVOO)foliar treatmentsfood enrichmentfruit developmental stagesfunctional foodgene expressiongenerational differencesgeographical originglobal warminggluten-freegluten-free breadsticksgreen chemistryharvest seasonharvesting methodharvesting timehealth claimkaolinlife cycle assessmentlife cycle assessment (LCA)life cycle costing (LCC)localmachine learningmayonnaisemetallized materialminor accessionsminor compoundsmolecular fingerprintingn/aoil chemical compositionoil qualityOlea europaeaolive by-productolive compositionolive cultivarsolive landraceolive leafolive leaf polyphenolsolive leavesolive mill by-productsolive mill wastewatersolive oilolive oil by-productsolive oil qualityolive ripeningolive storage durationolive wastewaterorganicorganic foodorganic productionoxidationoxidation stabilitypackagingphenolic compoundsphenolic extractPLS regression modelPLS-DApolyphenol contentpomaceportable deviceprincipal component analysisproton NMRqualityquality parametersreactive oxygen speciesreactive oxygen species (ROS)ripeningsalad dressingscreening methodssensory propertiesshelf lifestabilitysustainabilitysustainable agriculturesustainable food systemtransparent plastic materialup-cycled ingredientsvalorization of wastevascular cellsvegan mayonnaisevirgin olive oilvolatile compoundswaste recoverywillingness to pay (WTP)zeolititeResearch & information: generalAlamprese Cristinaedt430897Chiavaro EmmaedtCaponio FrancescoedtAlamprese CristinaothChiavaro EmmaothCaponio FrancescoothBOOK9910566468303321Sustainability of Olive Oil System3029463UNINA