| 書(shū)目名稱 | Handbook of Olive Oil | | 副標(biāo)題 | Analysis and Propert | | 編輯 | Ramón Aparicio,John Harwood | | 視頻video | http://file.papertrans.cn/422/421822/421822.mp4 | | 概述 | New edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health.Discusses traceability and adulteration.Intended as a tutorial on the practical aspects of olive oil | | 圖書(shū)封面 |  | | 描述 | .The .Handbook of Olive Oil. presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. .Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of | | 出版日期 | Book 2013Latest edition | | 版次 | 2 | | doi | https://doi.org/10.1007/978-1-4614-7777-8 | | isbn_softcover | 978-1-4899-7724-3 | | isbn_ebook | 978-1-4614-7777-8 | | copyright | Springer Science+Business Media New York 2013 |
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