The Extra-Virgin Olive Oil Handbook PDF Download
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Author: Claudio Peri
Publisher: John Wiley & Sons
ISBN: 1118460456
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
Author: Claudio Peri
Publisher: John Wiley & Sons
ISBN: 1118460456
Category : Technology & Engineering
Languages : en
Pages : 380
Get Book
Book Description
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
Author: Claudio Peri
Publisher:
ISBN: 9781523111121
Category :
Languages : en
Pages : 366
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Book Description
Author: Jozef Miloš
Publisher:
ISBN: 9781536123562
Category : Olive oil
Languages : en
Pages : 0
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Book Description
This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorisation potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japans olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating its importance in terms of wealth and economic impact.
Author: David M. Neuman
Publisher:
ISBN: 9781631957802
Category : Cooking
Languages : en
Pages : 240
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Book Description
Author: Ramon Aparicio
Publisher: Springer Science & Business Media
ISBN: 1475753713
Category : Technology & Engineering
Languages : en
Pages : 624
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Book Description
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.
Author: Erminio Monteleone
Publisher: John Wiley & Sons
ISBN: 1118332504
Category : Technology & Engineering
Languages : en
Pages : 330
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Book Description
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.
Author: Theodoros Varzakas
Publisher:
ISBN: 9783036518435
Category :
Languages : en
Pages : 127
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Book Description
The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits' and the final products' quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer's declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.
Author: Dr. Simon Poole
Publisher: Robinson
ISBN: 9781472138460
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
Winner of the World Best Mediterranean Cuisine Book - the Dun Gifford Prize - in the Gourmand Best in World awards, also the National Best Diet Book in the 'for the public' category. 'Useful, attractive and captivating' Olive Oil Times Is it true that two tablespoons of olive oil a day can halve your risk of heart disease and help sustain weight loss? Can olive oil kill cancer cells, fight Alzheimer's Disease, revive a failing heart and even turn off bad genes? The Olive Oil Diet takes an authoritative look at the science behind the headlines. Recent studies have shown that a diet based around olive oil will significantly improve your health, well-being and vitality. It will also help you maintain a healthy weight and avoid heart disease, stroke and diseases such as cancer, diabetes and dementia. All olive oils are not the same, however. This book also explores the effects of diverse varieties of olives, growing techniques and oil-production methods on the health-giving properties - and flavour - of different oils. With over 100 delicious recipes, it points the way to those extra virgin oils and food combinations that are likely to do you the most good. This fascinating journey to the heart of the Mediterranean reveals the extraordinary health secrets of nature's original superfood.
Author: Maria Martinez Olivares
Publisher: maria-martinez-olivares.blogspot.com
ISBN: 8461698592
Category : Health & Fitness
Languages : en
Pages : 45
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Book Description
Did you know that olive oil can heal ear aches? Or that you can make a lamp with, that will give you light for hours? You can also make 100% organic beauty cream that will soothe and nourish your skin for the whole day. Besides that, you can cook with and enjoy the benefits of the healthy Mediterranean Diet with the tasty Spanish recipes included. Olive oil reduces bad cholesterol levels and helps in weight loss. Olive oil is magic because it can do so many wonderful things for you, all in one single product. In this book you will find: 1. How to use olive oil for healing and well being. 2. How to make your own cosmetic products. 3. 7 Spanish recipes that will bring all Mediterranean diet benefits to you. And more: how to use olive oil for so many other things. Table of contents Introduction PART 1. Olive oil for healing and well being • Healing ear aches • Olive tree leaves for hypertension • Soothing bumps and blues • Getting rid of baby's cradle cap • Olive oil for dry feet PART 2. Olive oil for cosmetics • Natural face cream recipe • Moisturizing mask for dry hair • Olive oil as body milk PART 3. Spanish recipes • What is the Mediterranean Diet • Spanish food and cooking tips • Fried egg • Gazpacho • Tortilla de patatas (Spanish potatoes omelet) • Caballas en adobo (Mackerels marinated) • Ensalada de tomates rojos (Red tomatoes salad) • Salmorejo • Gambas al ajillo (Garlic shrimp) • Olive oil for so much more • How to make an olive oil lamp • Make your 100% organic soap • Make your furniture shine • Afterword • About the Author
Author: Antonella De Leonardis
Publisher: Nova Science Publishers
ISBN: 9781631176562
Category : Olive oil
Languages : en
Pages : 0
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Book Description
Olive oil is considered to be such a crucial component of the so-called Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier ageing, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a world-wide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing world-wide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology.
