Olive Oil —— Chemistry and Technology

----- 橄榄油：化学与技术

ISBN: 9781893997882 出版年：2015 页码：287 Academic Press_RM

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 oilsContains details on the healthful properties of olive oil minor componentsExtensive informaton on the analysis and authentication of olive oilsFeatures an overview on the economics of olive oil in the world market