Olive Oil (ePub)
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A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.
- Includes the chemistry and properties of olive oils
- Contains details on the healthful properties of olive oil minor components
- Extensive informaton on the analysis and authentication of olive oils
- Features an overview on the economics of olive oil in the world market
Dr. Boskou has published over 90 papers and reviews. He is the editor of 7 books and the author of 20 chapters in books related to the major and minor constituents of fats, natural antioxidants, olive oil, and heated fats, published in the United States, the United Kingdom, France, India, and Croatia. He is also a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.
- 2015, 2. Auflage, 282 Seiten, Englisch
- Herausgegeben: Dimitrios Boskou
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0128043547
- ISBN-13: 9780128043547
- Erscheinungsdatum: 08.08.2015
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Grösse: 4.23 MB
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