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Description

Olive oil has remarkable significance in the human diet worldwide due to its immense health benefits and organoleptic properties. It is also a commodity with high commercial value, and hence its production is increasing yearly. As consumption grows and the interest of consumers in high-quality and authentic olive oil increases worldwide, scientific research on various aspects of olive oil has also increased. Most scientific research focuses on health benefits, analysis of chemical constituents, adulteration detection and authentication based on geographical area and cultivar. The results of the scientific efforts indicate that olive oil is an important research topic for the scientific community.
Despite available reviews and research articles in the literature, there is a shortcoming of the comprehensive research reviews on olive oil. Therefore, assembling the know-how on olive oil for food sustainability in a book is crucial. Olive Oil: New Trends & Challenges presents various aspects of olive oil, including: Re-treatment and production Agronomic and environmental factors influencing the quality Analysis for sensory reasons, authentication, adulteration detection, and categorization Shelf-life and thermal stability Health benefits
The book concludes the with lessons learned and a vision for future work to ensure the quality and authenticity of olive oil. This is an essential reference in chemistry, food science and engineering and dietary science for various aspects of olive oil.  
Pages
107 pages
Collection
n.c
Parution
2026-01-04
Marque
Springer
EAN papier
9783032074232
EAN PDF
9783032074249
Informations sur l'ebook
Nombre pages copiables
1
Nombre pages imprimables
10
Taille du fichier
4977 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
147,69 €
EAN EPUB
9783032074249
Informations sur l'ebook
Nombre pages copiables
1
Nombre pages imprimables
10
Taille du fichier
4618 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
147,69 €

Derya Arslan is a Professor in the Division of Food Sciences, Department of Food Engineering, Faculty of Engineering at Necmettin Erbakan University in Konya, Turkey

Salim Ok is an Researcher at the Petroleum Research Center, Kuwait Institute for Scientific Research in Safat, Kuwait

Tapas K. Mal is a Associate Research Professor in the Department of Chemistry, The Pennsylvania State University, in University Park, Pennsylvania, USA

 Emmanuel Hatzakis is a Professor in the Department of Food Science and Technology, The Ohio State University in Columbus, OH, USA

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