Sustainability of Olive Oil System
Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to expe...
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Alamprese, Cristina edt Sustainability of Olive Oil System Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (328 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments. English Research & information: general bicssc extra virgin olive oil authentication chemometrics proton NMR carbon NMR machine learning artificial neural networks PLS-DA olive leaf polyphenols encapsulation functional food mayonnaise alginate/pectin beads phenolic extract food enrichment olive leaves organic local consumer attitude up-cycled ingredients by-products generational differences virgin olive oil organic production harvesting method harvesting time volatile compounds olive by-product reactive oxygen species (ROS) olive leaf pomace olive wastewater clones minor accessions olive oil quality olive landrace ripening harvest season antioxidants minor compounds oil quality circular economy environmental impact global warming valorization of waste phenolic compounds acidic hydrolysis derivative UV spectroscopy green chemistry screening methods health claim antioxidant activity olive mill wastewaters reactive oxygen species vascular cells breadsticks gluten-free olive oil by-products oxidation stability electronic nose accelerated shelf-life tests transparent plastic material metallized material brown-amber glass oxidation stability packaging olive oil quality life cycle assessment biocompounds shelf life environmental sustainability biscuits gluten-free breadsticks salad dressing vegan mayonnaise waste recovery choice experiment (CE) extra virgin olive oil (EVOO) willingness to pay (WTP) country of origin organic food consumer preferences sustainable food system authenticity biodiversity differential scanning calorimetry color chlorophyll geographical origin botanical origin principal component analysis anaerobic codigestion biomethane life cycle assessment (LCA) life cycle costing (LCC) olive mill by-products olive composition olive cultivars olive ripening PLS regression model portable device quality parameters sustainability Olea europaea kaolin zeolitite foliar treatments sustainable agriculture crop defense autochthonous cultivars molecular fingerprinting polyphenol content gene expression fruit developmental stages olive storage duration oil chemical composition sensory properties 3-0365-3369-9 3-0365-3370-2 Chiavaro, Emma edt Caponio, Francesco edt Alamprese, Cristina oth Chiavaro, Emma oth Caponio, Francesco oth |
language |
English |
format |
eBook |
author2 |
Chiavaro, Emma Caponio, Francesco Alamprese, Cristina Chiavaro, Emma Caponio, Francesco |
author_facet |
Chiavaro, Emma Caponio, Francesco Alamprese, Cristina Chiavaro, Emma Caponio, Francesco |
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c a ca e c ec f c fc |
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HerausgeberIn HerausgeberIn Sonstige Sonstige Sonstige |
title |
Sustainability of Olive Oil System |
spellingShingle |
Sustainability of Olive Oil System |
title_full |
Sustainability of Olive Oil System |
title_fullStr |
Sustainability of Olive Oil System |
title_full_unstemmed |
Sustainability of Olive Oil System |
title_auth |
Sustainability of Olive Oil System |
title_new |
Sustainability of Olive Oil System |
title_sort |
sustainability of olive oil system |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
physical |
1 electronic resource (328 p.) |
isbn |
3-0365-3369-9 3-0365-3370-2 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT alampresecristina sustainabilityofoliveoilsystem AT chiavaroemma sustainabilityofoliveoilsystem AT caponiofrancesco sustainabilityofoliveoilsystem |
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Sustainability of Olive Oil System |
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