Olive Oil : Processing, Characterization, and Health Benefits
The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role...
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (130 p.) |
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(CKB)5400000000040528 (oapen)https://directory.doabooks.org/handle/20.500.12854/68561 (EXLCZ)995400000000040528 |
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Boskou, Dimitrios edt Olive Oil Processing, Characterization, and Health Benefits Olive Oil Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (130 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. To enrich recent multidisciplinary scientific information concerning this healthy lipid source, a new special issue of Foods has been published. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc 1H NMR spectroscopy EVOOs geographical origin extra virgin olive oil multivariate statistical analysis historical climate data olive oil biophenols Mediterranean diet pharma-nutrition cardiovascular disease authentication bioactive by-product glycolipid lipidomics mass spectrometry phospholipid traceability extra-virgin olive oil EVOO chlorophylls carotenoids pigments colour quality spectroscopy ultraviolet-visible light light absorption successful aging dietary fats authenticity cultivars triacylglycerols volatiles chemometrics extraction process innovative approaches ultrasound technological level of readiness varietal authentication Nuclear Magnetic Resonance spectroscopy polar lipids bio-phenols pharmaceutical molecular mechanisms of action primary public health prevention strategies healthy aging and longevity 3-03943-855-7 3-03943-856-5 Clodoveo, Maria Lisa edt Boskou, Dimitrios oth Clodoveo, Maria Lisa oth |
| language |
English |
| format |
eBook |
| author2 |
Clodoveo, Maria Lisa Boskou, Dimitrios Clodoveo, Maria Lisa |
| author_facet |
Clodoveo, Maria Lisa Boskou, Dimitrios Clodoveo, Maria Lisa |
| author2_variant |
d b db m l c ml mlc |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
Olive Oil Processing, Characterization, and Health Benefits |
| spellingShingle |
Olive Oil Processing, Characterization, and Health Benefits |
| title_sub |
Processing, Characterization, and Health Benefits |
| title_full |
Olive Oil Processing, Characterization, and Health Benefits |
| title_fullStr |
Olive Oil Processing, Characterization, and Health Benefits |
| title_full_unstemmed |
Olive Oil Processing, Characterization, and Health Benefits |
| title_auth |
Olive Oil Processing, Characterization, and Health Benefits |
| title_alt |
Olive Oil |
| title_new |
Olive Oil |
| title_sort |
olive oil processing, characterization, and health benefits |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| physical |
1 electronic resource (130 p.) |
| isbn |
3-03943-855-7 3-03943-856-5 |
| illustrated |
Not Illustrated |
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Olive Oil Processing, Characterization, and Health Benefits |
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