Olive Oil
Chemistry and Technology

A compact and readable text on the most important aspects of chemistry, technology, quality, anaysis and biological importance of olive oil

Dimitrios Boskou (Edited by)

9781893997882, Elsevier Science

Hardback, published 21 October 2015

282 pages
22.9 x 15.1 x 2.2 cm, 0.59 kg

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.

PART 1: OVERVIEW and ECONOMICS 1: The Culture of the Olive Tree (Meditrranean World) 2: Characteristics of the Olive Tree and Olive Fruit 3: Olive Oil in the World Market

Subject Areas: Xenobiotics [PSAG]