06576nam 2201801z- 450 991056646830332120231214133434.0(CKB)5680000000037697(oapen)https://directory.doabooks.org/handle/20.500.12854/81160(EXLCZ)99568000000003769720202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSustainability of Olive Oil SystemBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic 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: generalbicsscextra virgin olive oilauthenticationchemometricsproton NMRcarbon NMRmachine learningartificial neural networksPLS-DAolive leaf polyphenolsencapsulationfunctional foodmayonnaisealginate/pectin beadsphenolic extractfood enrichmentolive leavesorganiclocalconsumer attitudeup-cycled ingredientsby-productsgenerational differencesvirgin olive oilorganic productionharvesting methodharvesting timevolatile compoundsolive by-productreactive oxygen species (ROS)olive leafpomaceolive wastewaterclonesminor accessionsolive oilqualityolive landraceripeningharvest seasonantioxidantsminor compoundsoil qualitycircular economyenvironmental impactglobal warmingvalorization of wastephenolic compoundsacidic hydrolysisderivative UV spectroscopygreen chemistryscreening methodshealth claimantioxidant activityolive mill wastewatersreactive oxygen speciesvascular cellsbreadsticksgluten-freeolive oil by-productsoxidation stabilityelectronic noseaccelerated shelf-life teststransparent plastic materialmetallized materialbrown-amber glassoxidationstabilitypackagingolive oil qualitylife cycle assessmentbiocompoundsshelf lifeenvironmental sustainabilitybiscuitsgluten-free breadstickssalad dressingvegan mayonnaisewaste recoverychoice experiment (CE)extra virgin olive oil (EVOO)willingness to pay (WTP)country of originorganic foodconsumer preferencessustainable food systemauthenticitybiodiversitydifferential scanning calorimetrycolorchlorophyllgeographical originbotanical originprincipal component analysisanaerobic codigestionbiomethanelife cycle assessment (LCA)life cycle costing (LCC)olive mill by-productsolive compositionolive cultivarsolive ripeningPLS regression modelportable devicequality parameterssustainabilityOlea europaeakaolinzeolititefoliar treatmentssustainable agriculturecrop defenseautochthonous cultivarsmolecular fingerprintingpolyphenol contentgene expressionfruit developmental stagesolive storage durationoil chemical compositionsensory propertiesResearch & information: generalAlamprese Cristinaedt430897Chiavaro EmmaedtCaponio FrancescoedtAlamprese CristinaothChiavaro EmmaothCaponio FrancescoothBOOK9910566468303321Sustainability of Olive Oil System3029463UNINA