This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. Interest in olive oil has increased markedly in recent years due to its healthy image. Because it differs from most vegelable oils in the way it is recovered and handled, oil processors and food producers require background information. This book covers technological aspects and biochemistry, a description of detailed techniques and an analysis of olive oil from the standpoint of general methodology. This book promotes the widespread utility for such analyses and contributes to an appreciation of the unique properties of olive oil including nutritional properties.
Contents: Introduction • Technological Aspects • Lipid Biosynthesis in Olives • Biogenesis of Olive Oil Aroma • Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistp in Olives • Analysis of Edible Oils • Gas and Liquid Chromatography: Methodology Applied to Olive Oil • Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications • Other Techniques of UtHily for Olive Oil Analysis • Characterization: Mathematical Procedures for Chemical Analysis • Sensory Quality of Olive Oils • The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality • Olive Oil Oxidation • Authentication • The Role of Lipids in Human Nutrition • Some Nutritional Aspects of Olive Oil • List of Sources • Index
620 pages, 1999, Hardbound - ISBN 0-8342-1633-7
Catalog #337
$175.00 ea. Continental USA - Including Shipping Via UPS
$206.00 ea. Outside USA - Including Shipping Via Airmail
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