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Olive Oil : Processing, Characterization, and Health Benefits
Olive Oil : Processing, Characterization, and Health Benefits
Autore Boskou Dimitrios
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (130 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato 1H NMR spectroscopy
EVOOs geographical origin
extra virgin olive oil
multivariate statistical analysis
historical climate data
olive oil
biophenols
Mediterranean diet
pharma-nutrition
cardiovascular disease
authentication
bioactive
by-product
glycolipid
lipidomics
mass spectrometry
phospholipid
traceability
extra-virgin olive oil
EVOO
chlorophylls
carotenoids
pigments
colour
quality
spectroscopy
ultraviolet-visible light
light absorption
successful aging
dietary fats
authenticity
cultivars
triacylglycerols
volatiles
chemometrics
extraction process
innovative approaches
ultrasound
technological level of readiness
varietal authentication
Nuclear Magnetic Resonance spectroscopy
polar lipids
bio-phenols
pharmaceutical molecular mechanisms of action
primary public health prevention strategies
healthy aging and longevity
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Olive Oil
Record Nr. UNINA-9910557152903321
Boskou Dimitrios  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios
Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios
Autore Boskou Dimitrios
Edizione [1st ed.]
Pubbl/distr/stampa IntechOpen, 2012
Descrizione fisica 1 online resource (xi, 510 pages) : illustrations
Disciplina 613.284
Soggetto topico Olive oil - Health aspects
Soggetto non controllato Life Sciences
Agricultural and Biological Sciences
Bromatology
Food Safety
ISBN 953-51-4368-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Olive oil
Record Nr. UNINA-9910137719403321
Boskou Dimitrios  
IntechOpen, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui