LEADER 03182nam 2200685 450 001 9910807753003321 005 20230803220543.0 010 $a1-5231-1099-6 010 $a1-118-33250-4 010 $a1-118-33251-2 010 $a1-118-33249-0 035 $a(CKB)2550000001166757 035 $a(EBL)1574347 035 $a(OCoLC)864747733 035 $a(SSID)ssj0001061443 035 $a(PQKBManifestationID)11571461 035 $a(PQKBTitleCode)TC0001061443 035 $a(PQKBWorkID)11098613 035 $a(PQKB)11181758 035 $a(MiAaPQ)EBC1574347 035 $a(DLC) 2013028436 035 $a(Au-PeEL)EBL1574347 035 $a(CaPaEBR)ebr10814720 035 $a(CaONFJC)MIL548135 035 $a(EXLCZ)992550000001166757 100 $a20131224d2014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOlive oil sensory science /$fedited by Erminio Monteleone and Susan Langstaff 210 1$aChichester, England :$cWiley Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (405 p.) 300 $aIncludes index. 311 $a1-118-33252-0 311 $a1-306-16884-8 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aOlive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America. 330 $a The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensorymethods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-foo 606 $aOlive oil 606 $aOlive oil industry 606 $aOlive oil$xAnalysis 606 $aFood$xSensory analysis 615 0$aOlive oil. 615 0$aOlive oil industry. 615 0$aOlive oil$xAnalysis. 615 0$aFood$xSensory analysis. 676 $a664/.362 700 $aMonteleone$b Erminio$0293667 701 $aMonteleone$b Erminio$0293667 701 $aLangstaff$b Susan$01663031 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910807753003321 996 $aOlive oil sensory science$94020056 997 $aUNINA