LEADER 05493nam 2200733Ia 450 001 9910968993203321 005 20200520144314.0 010 $a9786612540974 010 $a9781282540972 010 $a1282540971 010 $a9780080922201 010 $a0080922201 035 $a(CKB)2530000000000289 035 $a(EBL)546621 035 $a(OCoLC)648711459 035 $a(SSID)ssj0000424459 035 $a(PQKBManifestationID)11306075 035 $a(PQKBTitleCode)TC0000424459 035 $a(PQKBWorkID)10474657 035 $a(PQKB)11198243 035 $a(Au-PeEL)EBL546621 035 $a(CaPaEBR)ebr10378851 035 $a(CaONFJC)MIL254097 035 $a(PPN)17060361X 035 $a(FR-PaCSA)88812131 035 $a(MiAaPQ)EBC546621 035 $a(FRCYB88812131)88812131 035 $a(EXLCZ)992530000000000289 100 $a20090929d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOlives and olive oil in health and disease prevention /$fedited by Victor R. Preedy, Ronald Ross Watson 205 $a1st ed. 210 $aAmsterdam ;$aBoston $cElsevier $cAcademic Press$d2010 215 $a1 online resource (1520 p.) 300 $aDescription based upon print version of record. 311 08$a9780123744203 311 08$a0123744202 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION 327 $a2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES 327 $aChapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES 327 $aChapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 327 $a7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 327 $a8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY 330 $aLong used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydro 606 $aOlive oil$xHealth aspects 606 $aVegetable oils$xHealth aspects 615 0$aOlive oil$xHealth aspects. 615 0$aVegetable oils$xHealth aspects. 676 $a613.284 676 $a613.284 701 $aPreedy$b Victor R$0858423 701 $aWatson$b Ronald R$g(Ronald Ross)$0872276 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910968993203321 996 $aOlives and olive oil in health and disease prevention$94338399 997 $aUNINA