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Autore: | Boskou Dimitrios |
Titolo: | Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios |
Pubblicazione: | IntechOpen, 2012 |
Rijeka, Crotia : , : IntechOpen, , [2012] | |
©2012 | |
Edizione: | 1st ed. |
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 | |
Persona (resp. second.): | BoskouDimitrios |
Sommario/riassunto: | The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases. |
Altri titoli varianti: | Olive oil |
Titolo autorizzato: | Olive oil |
ISBN: | 953-51-4368-9 |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910137719403321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |