Olive Oil : Processing, Characterization, and Health Benefits
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| Autore: |
Boskou Dimitrios
|
| Titolo: |
Olive Oil : Processing, Characterization, and Health Benefits
|
| Pubblicazione: | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica: | 1 online resource (130 p.) |
| Soggetto topico: | Biology, life sciences |
| Cultural studies: food and society | |
| Research and information: general | |
| Soggetto non controllato: | 1H NMR spectroscopy |
| authentication | |
| authenticity | |
| bio-phenols | |
| bioactive | |
| biophenols | |
| by-product | |
| cardiovascular disease | |
| carotenoids | |
| chemometrics | |
| chlorophylls | |
| colour | |
| cultivars | |
| dietary fats | |
| EVOO | |
| EVOOs geographical origin | |
| extra virgin olive oil | |
| extra-virgin olive oil | |
| extraction process | |
| glycolipid | |
| healthy aging and longevity | |
| historical climate data | |
| innovative approaches | |
| light absorption | |
| lipidomics | |
| mass spectrometry | |
| Mediterranean diet | |
| multivariate statistical analysis | |
| Nuclear Magnetic Resonance spectroscopy | |
| olive oil | |
| pharma-nutrition | |
| pharmaceutical molecular mechanisms of action | |
| phospholipid | |
| pigments | |
| polar lipids | |
| primary public health prevention strategies | |
| quality | |
| spectroscopy | |
| successful aging | |
| technological level of readiness | |
| traceability | |
| triacylglycerols | |
| ultrasound | |
| ultraviolet-visible light | |
| varietal authentication | |
| volatiles | |
| Persona (resp. second.): | ClodoveoMaria Lisa |
| BoskouDimitrios | |
| Sommario/riassunto: | The 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. |
| Altri titoli varianti: | Olive Oil |
| Titolo autorizzato: | Olive oil |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910557152903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |