LEADER 03745nam  2200973z- 450 
001 9910557152903321
005 20210501
035   $a(CKB)5400000000040528
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68561
035   $a(oapen)doab68561
035   $a(EXLCZ)995400000000040528
100   $a20202105d2021      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aOlive Oil$eProcessing, Characterization, and Health Benefits
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 online resource (130 p.)
311 08$a3-03943-855-7 
311 08$a3-03943-856-5 
330   $aThe Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published.
517   $aOlive Oil 
606   $aBiology, life sciences$2bicssc
606   $aCultural studies: food and society$2bicssc
606   $aResearch and information: general$2bicssc
610   $a1H NMR spectroscopy
610   $aauthentication
610   $aauthenticity
610   $abio-phenols
610   $abioactive
610   $abiophenols
610   $aby-product
610   $acardiovascular disease
610   $acarotenoids
610   $achemometrics
610   $achlorophylls
610   $acolour
610   $acultivars
610   $adietary fats
610   $aEVOO
610   $aEVOOs geographical origin
610   $aextra virgin olive oil
610   $aextra-virgin olive oil
610   $aextraction process
610   $aglycolipid
610   $ahealthy aging and longevity
610   $ahistorical climate data
610   $ainnovative approaches
610   $alight absorption
610   $alipidomics
610   $amass spectrometry
610   $aMediterranean diet
610   $amultivariate statistical analysis
610   $aNuclear Magnetic Resonance spectroscopy
610   $aolive oil
610   $apharma-nutrition
610   $apharmaceutical molecular mechanisms of action
610   $aphospholipid
610   $apigments
610   $apolar lipids
610   $aprimary public health prevention strategies
610   $aquality
610   $aspectroscopy
610   $asuccessful aging
610   $atechnological level of readiness
610   $atraceability
610   $atriacylglycerols
610   $aultrasound
610   $aultraviolet-visible light
610   $avarietal authentication
610   $avolatiles
615  7$aBiology, life sciences
615  7$aCultural studies: food and society
615  7$aResearch and information: general
700   $aBoskou$b Dimitrios$4edt$0311783
702   $aClodoveo$b Maria Lisa$4edt
702   $aBoskou$b Dimitrios$4oth
702   $aClodoveo$b Maria Lisa$4oth
906   $aBOOK
912   $a9910557152903321
996   $aOlive oil$92735327
997   $aUNINA