LEADER 06576nam 2201801z- 450 001 9910566468303321 005 20231214133434.0 035 $a(CKB)5680000000037697 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81160 035 $a(EXLCZ)995680000000037697 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSustainability of Olive Oil System 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (328 p.) 311 $a3-0365-3369-9 311 $a3-0365-3370-2 330 $aSustainability, 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. 606 $aResearch & information: general$2bicssc 610 $aextra virgin olive oil 610 $aauthentication 610 $achemometrics 610 $aproton NMR 610 $acarbon NMR 610 $amachine learning 610 $aartificial neural networks 610 $aPLS-DA 610 $aolive leaf polyphenols 610 $aencapsulation 610 $afunctional food 610 $amayonnaise 610 $aalginate/pectin beads 610 $aphenolic extract 610 $afood enrichment 610 $aolive leaves 610 $aorganic 610 $alocal 610 $aconsumer attitude 610 $aup-cycled ingredients 610 $aby-products 610 $agenerational differences 610 $avirgin olive oil 610 $aorganic production 610 $aharvesting method 610 $aharvesting time 610 $avolatile compounds 610 $aolive by-product 610 $areactive oxygen species (ROS) 610 $aolive leaf 610 $apomace 610 $aolive wastewater 610 $aclones 610 $aminor accessions 610 $aolive oil 610 $aquality 610 $aolive landrace 610 $aripening 610 $aharvest season 610 $aantioxidants 610 $aminor compounds 610 $aoil quality 610 $acircular economy 610 $aenvironmental impact 610 $aglobal warming 610 $avalorization of waste 610 $aphenolic compounds 610 $aacidic hydrolysis 610 $aderivative UV spectroscopy 610 $agreen chemistry 610 $ascreening methods 610 $ahealth claim 610 $aantioxidant activity 610 $aolive mill wastewaters 610 $areactive oxygen species 610 $avascular cells 610 $abreadsticks 610 $agluten-free 610 $aolive oil by-products 610 $aoxidation stability 610 $aelectronic nose 610 $aaccelerated shelf-life tests 610 $atransparent plastic material 610 $ametallized material 610 $abrown-amber glass 610 $aoxidation 610 $astability 610 $apackaging 610 $aolive oil quality 610 $alife cycle assessment 610 $abiocompounds 610 $ashelf life 610 $aenvironmental sustainability 610 $abiscuits 610 $agluten-free breadsticks 610 $asalad dressing 610 $avegan mayonnaise 610 $awaste recovery 610 $achoice experiment (CE) 610 $aextra virgin olive oil (EVOO) 610 $awillingness to pay (WTP) 610 $acountry of origin 610 $aorganic food 610 $aconsumer preferences 610 $asustainable food system 610 $aauthenticity 610 $abiodiversity 610 $adifferential scanning calorimetry 610 $acolor 610 $achlorophyll 610 $ageographical origin 610 $abotanical origin 610 $aprincipal component analysis 610 $aanaerobic codigestion 610 $abiomethane 610 $alife cycle assessment (LCA) 610 $alife cycle costing (LCC) 610 $aolive mill by-products 610 $aolive composition 610 $aolive cultivars 610 $aolive ripening 610 $aPLS regression model 610 $aportable device 610 $aquality parameters 610 $asustainability 610 $aOlea europaea 610 $akaolin 610 $azeolitite 610 $afoliar treatments 610 $asustainable agriculture 610 $acrop defense 610 $aautochthonous cultivars 610 $amolecular fingerprinting 610 $apolyphenol content 610 $agene expression 610 $afruit developmental stages 610 $aolive storage duration 610 $aoil chemical composition 610 $asensory properties 615 7$aResearch & information: general 700 $aAlamprese$b Cristina$4edt$0430897 702 $aChiavaro$b Emma$4edt 702 $aCaponio$b Francesco$4edt 702 $aAlamprese$b Cristina$4oth 702 $aChiavaro$b Emma$4oth 702 $aCaponio$b Francesco$4oth 906 $aBOOK 912 $a9910566468303321 996 $aSustainability of Olive Oil System$93029463 997 $aUNINA