LEADER 05181nam 2200637 450 001 9910132235303321 005 20230803201927.0 010 $a1-5231-1112-7 010 $a1-118-46043-X 010 $a1-118-46041-3 010 $a1-118-46044-8 035 $a(CKB)3710000000093436 035 $a(EBL)1650856 035 $a(SSID)ssj0001132170 035 $a(PQKBManifestationID)11725632 035 $a(PQKBTitleCode)TC0001132170 035 $a(PQKBWorkID)11148630 035 $a(PQKB)10205142 035 $a(DLC) 2013041637 035 $a(Au-PeEL)EBL1650856 035 $a(CaPaEBR)ebr10849223 035 $a(CaONFJC)MIL584454 035 $a(OCoLC)861120215 035 $a(MiAaPQ)EBC1650856 035 $a(EXLCZ)993710000000093436 100 $a20140326h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe extra virgin olive oil handbook /$fedited by Claudio Peri 210 1$aChichester, England :$cWiley-Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (382 p.) 300 $aDescription based upon print version of record. 311 $a1-118-46045-6 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; Contents; List of Contributors; Acknowledgements; Introduction; Part I The product; Chapter 1 The extra-virgin olive oil chain; 1.1 The legal classification and denomination of olive oils; 1.2 The subject of this handbook; 1.3 The extra-virgin olive oil chain; 1.4 Yield and quality; Reference; Chapter 2 Virgin olive oil: definition and standards; 2.1 The legal definition of virgin olive oil; 2.2 Quality standards of virgin olive oil; 2.3 Authenticity standards of virgin olive oil; Reference 327 $aChapter 3 The composition and nutritional properties of extra-virgin olive oil3.1 Triglycerides and fatty acids; 3.2 The nutritional role of olive oil triglycerides and fatty acids; 3.3 Minor components and antioxidants in extra-virgin olive oil; 3.4 The colour and odour components of extra-virgin olive oil; 3.5 Conclusion; References; Chapter 4 The sensory quality of extra-virgin olive oil; 4.1 Introduction; 4.2 The official evaluation of defects and positive sensory attributes; 4.3 The sensory profile; 4.4 Sensory performance of extra-virgin olive oil-food pairing 327 $aAnnex 4.1: The method for evaluating extra-virgin olive oil sensory profilesReferences; Chapter 5 Olive tree cultivars; 5.1 Introduction; 5.2 Cultivars; 5.3 The cultivar's relationship to productivity; 5.4 The cultivar's relationship to oil quality; 5.5 Common-sense recommendations; References; Chapter 6 The role of oxygen and water in the extra-virgin olive oil process; 6.1 The conflicting roles of oxygen; 6.2 The role of water in the transformation of phenolic compounds; References; Further reading; Chapter 7 Extra-virgin olive oil contaminants; 7.1 Introduction 327 $a7.2 Contaminants of virgin olive oilReferences; Part II The process; Chapter 8 Olive harvesting; 8.1 Introduction; 8.2 Olive ripening; 8.3 Harvesting systems; Annex 8.1: Methods for olive maturity assessment; References; Chapter 9 Olive handling, storage and transportation; 9.1 The autocatalytic nature of olives and oil degradation; 9.2 Avoid mechanical damage to the olives; 9.3 Control the time-temperature relationship; 9.4 Management of the harvesting-milling link; References; Chapter 10 Olive cleaning; 10.1 Introduction; 10.2 The separation section; 10.3 The washing section 327 $a10.4 Control pointsChapter 11 Olive milling and pitting; 11.1 Introduction; 11.2 Milling machines; 11.3 Pitting machines; References; Chapter 12 Olive paste malaxation; 12.1 Basic phenomena in malaxation; 12.2 Malaxers; References; Chapter 13 Centrifugal separation; 13.1 Introduction; 13.2 The three-phase process; 13.3 The two-phase process; 13.4 Decanters; 13.5 Disc centrifuges; 13.6 Final comments and remarks; Further reading; Chapter 14 Filtration of extra-virgin olive oil; 14.1 Introduction; 14.2 Filtration principles; 14.3 The filter media; 14.4 Filtration equipment 327 $a14.5 Filtration systems 330 $a 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 nutrition 606 $aOlive oil$vHandbooks, manuals, etc 615 0$aOlive oil 676 $a664/.362 702 $aPeri$b C$g(Claudio), 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132235303321 996 $aThe extra virgin olive oil handbook$92273548 997 $aUNINA