LEADER 01265nam2 22003253i 450 001 LO10403700 005 20231121125519.0 100 $a20080313d1995 ||||0itac50 ba 101 | $aita 102 $ait 181 1$6z01$ai $bxxxe 182 1$6z01$an 200 1 $aBibliografia degli scritti di Stefano Merli$fa cura di Carlo Carotti e Lucia Dotti 210 $a\S.l.$cs.n.!$dstampa 1995 215 $a30 p.$d21 cm 300 $aN. monografico di: Bollettino / Fondazione Anna Kuliscioff, 1, 1995 311 $aN. 1 (1995)$9MIL0496471 461 0$1001MIL0496471$12001 $aBollettino$fFondazione Anna Kuliscioff 702 1$aCarotti$b, Carlo$3CFIV015902 702 1$aMerli$b, Stefano$3CFIV019142 702 1$aDotti$b, Lucia$3CFIV072718 801 3$aIT$bIT-01$c20080313 850 $aIT-RM1251 $aIT-FR0017 899 $aFONDAZIONE GIUSEPPE EMANUELE E VERA MODIGLIANI$bRM1251 899 $aBiblioteca umanistica Giorgio Aprea$bFR0017 912 $aLO10403700 950 2$aBiblioteca umanistica Giorgio Aprea$d 52DES R 8$e 52SBA0000162215 VPB RS 1 (1995)$fC $h20130717$i20130717 977 $a 15$a 52 996 $aBibliografia degli scritti di Stefano Merli$93608275 997 $aUNICAS LEADER 04833nam 2200889z- 450 001 9910557344003321 005 20220111 035 $a(CKB)5400000000042451 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76868 035 $a(oapen)doab76868 035 $a(EXLCZ)995400000000042451 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aExtra Virgin Olive Oil Quality, Safety, and Authenticity 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (127 p.) 311 08$a3-0365-1844-4 311 08$a3-0365-1843-6 330 $aThe 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. 606 $aTechnology: general issues$2bicssc 610 $aANN 610 $aantioxidants 610 $aartificial intelligence AI 610 $aauthenticity 610 $abotanical origin 610 $acv. Koroneiki 610 $acv. Mastoides 610 $aEU regulations 610 $aEVOO 610 $aextra virgin olive oil 610 $aFAEE 610 $afatty acids 610 $aFT-IR 610 $aGreece 610 $aKalamata PDO 610 $aKoroneiki cultivar 610 $amade in Italy 610 $aMessinia region 610 $aminor components 610 $an/a 610 $aNakazawaea molendini-olei 610 $aNakazawaea wickerhamii 610 $anon-destructive techniques 610 $aolive fruits 610 $apanel test 610 $aphenolic compounds 610 $aphenols 610 $apigments 610 $aquality 610 $aquality and chemical parameters 610 $aRaman 610 $aready-to-use 610 $asensory analysis 610 $asensory quality 610 $asouth Peloponnese 610 $aspectral signature 610 $asterols 610 $astorage temperature 610 $avarietal typicity 610 $avirgin olive oil 610 $aVIS-NIR 610 $avolatile compounds 610 $awaxes 610 $aYamadazyma terventina 610 $ayeast enzymatic activities 610 $ayeast microbiota 615 7$aTechnology: general issues 700 $aVarzakas$b Theodoros$4edt$01126746 702 $aVarzakas$b Theodoros$4oth 906 $aBOOK 912 $a9910557344003321 996 $aExtra Virgin Olive Oil Quality, Safety, and Authenticity$93031991 997 $aUNINA