Handbook of Olive Oil: Analysis and Properties
(Sprache: Englisch)
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
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This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Inhaltsverzeichnis zu „Handbook of Olive Oil: Analysis and Properties “
- Introduction- Technological Aspects
- Lipid Biosynthesis in Olives
- Biogenesis of Olive Oil Aroma
- Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistry 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 Utility 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
Bibliographische Angaben
- Autoren: John L. Harwood , Ramon Aparicio
- 1999, 640 Seiten, Maße: 16 x 23,7 cm, Gebunden, Englisch
- Verlag: Springer-Verlag GmbH
- ISBN-10: 0834216337
- ISBN-13: 9780834216334
Sprache:
Englisch
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