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Handbook of olive oil : analysis and properties / / Ramon Aparicio, John Harwood, editors
| Handbook of olive oil : analysis and properties / / Ramon Aparicio, John Harwood, editors |
| Edizione | [2nd ed. 2013.] |
| Pubbl/distr/stampa | New York : , : Springer, , 2013 |
| Descrizione fisica | 1 online resource (xii, 772 pages) : illustrations (some color) |
| Disciplina | 664.362 |
| Collana | Gale eBooks |
| Soggetto topico | Olive oil - Analysis |
| ISBN | 1-4614-7777-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction.- Growing Olives for Oil.- Technical Aspects.- Lipid metabolism in olive: biosynthesis of triacylglycerols and aroma components.- Genetics and Molecular Biology of Olives -- Chromatographic Methodologies: Compounds for Olive Oil Traceability Issues.- Chromatographic Methodologies: Compounds For Olive Oil Color Issues.- Chromatographic Methodologies: Compounds for Olive Oil Odor Issues.- Analytical methodologies: Phenolic compounds related to olive oil taste issues.- Infrared, Raman and fluorescence spectroscopies: Methodologies and applications.- Nuclear Magnetic Resonance: Methodologies and Applications.- Olive Oil Characterization and Traceability.- Olive Oil Oxidation.- Sensory quality: Methodologies and Applications.- Olive oil consumer research: Methods and key learnings.- Olive Oil Authentication.- Role of Lipids in Human Nutrition.- Olive Oil as a Functional Food: Nutritional and Health Benefits.- Olive Oil Refining Process -- Tables of olive oil chemical data. |
| Record Nr. | UNINA-9910437812003321 |
| New York : , : Springer, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olive oil sensory science / / edited by Erminio Monteleone and Susan Langstaff
| Olive oil sensory science / / edited by Erminio Monteleone and Susan Langstaff |
| Autore | Monteleone Erminio |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (405 p.) |
| Disciplina | 664/.362 |
| Altri autori (Persone) |
MonteleoneErminio
LangstaffSusan |
| Soggetto topico |
Olive oil
Olive oil industry Olive oil - Analysis Food - Sensory analysis |
| ISBN |
1-5231-1099-6
1-118-33250-4 1-118-33251-2 1-118-33249-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Olive 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. |
| Record Nr. | UNINA-9910138989203321 |
Monteleone Erminio
|
||
| Chichester, England : , : Wiley Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olive oil sensory science / / edited by Erminio Monteleone and Susan Langstaff
| Olive oil sensory science / / edited by Erminio Monteleone and Susan Langstaff |
| Autore | Monteleone Erminio |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (405 p.) |
| Disciplina | 664/.362 |
| Altri autori (Persone) |
MonteleoneErminio
LangstaffSusan |
| Soggetto topico |
Olive oil
Olive oil industry Olive oil - Analysis Food - Sensory analysis |
| ISBN |
1-5231-1099-6
1-118-33250-4 1-118-33251-2 1-118-33249-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Olive 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. |
| Record Nr. | UNINA-9910807753003321 |
|
Monteleone Erminio
|
||
| Chichester, England : , : Wiley Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
