HANDBOOK OF OLIVE OIL ANALYSIS AND PROPERTIES

Author(s): HARWOOD JOHN AND APARICIO RAMON

Olives

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.

$385.00(NZD) RRP $530.00(NZD)


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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

General Fields

  • : 9780834216334
  • : ASPENP
  • : ASPENP
  • : October 1999
  • : 234mm X 156mm X 34mm
  • : United States
  • : books

Special Fields

  • : Hardback
  • : 1
  • : 641.3463
  • : 620
  • : 1, black & white illustrations
  • : HARWOOD JOHN AND APARICIO RAMON