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Author :
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.:/5 (438 download)
Download or read book MANUAL of olive-oil technology written by and published by . This book was released on 1975 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 184 pages
Book Rating : 4.:/5 (31 download)
Download or read book Manual of Olive-oil Technology written by and published by . This book was released on 1975 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J.M. Martinez Suarez
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (841 download)
Download or read book Manual of Olive-oil Technology written by J.M. Martinez Suarez and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : José Manuel Martinez Suarez
Publisher :
ISBN 13 : 9789251007990
Total Pages : 0 pages
Book Rating : 4.0/5 (79 download)
Download or read book Manual of Olive-oil Technology written by José Manuel Martinez Suarez and published by . This book was released on 1975 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Manuel Martinez Suarez
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.:/5 (846 download)
Download or read book Manual of Olive-oil Technology written by Manuel Martinez Suarez and published by . This book was released on 1975 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Food and Agriculture Organization of the United Nations
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (133 download)
Download or read book Manual of Olive-oil Technology written by Food and Agriculture Organization of the United Nations and published by . This book was released on 1975 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ramón Aparicio
Publisher : Springer Science & Business Media
ISBN 13 : 1461477778
Total Pages : 774 pages
Book Rating : 4.4/5 (614 download)
Download or read book Handbook of Olive Oil written by Ramón Aparicio and published by Springer Science & Business Media. This book was released on 2013-09-28 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
Author : Ramon Aparicio
Publisher : Springer Science & Business Media
ISBN 13 : 1475753713
Total Pages : 624 pages
Book Rating : 4.4/5 (757 download)
Download or read book Handbook of Olive Oil: Analysis and Properties written by Ramon Aparicio and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Dimitrios Boskou
Publisher : Elsevier
ISBN 13 : 0128043547
Total Pages : 287 pages
Book Rating : 4.1/5 (28 download)
Download or read book Olive Oil written by Dimitrios Boskou and published by Elsevier. This book was released on 2015-08-08 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Paul M. Vossen
Publisher : UCANR Publications
ISBN 13 : 9781601074409
Total Pages : 116 pages
Book Rating : 4.0/5 (744 download)
Download or read book Organic Olive Production Manual written by Paul M. Vossen and published by UCANR Publications. This book was released on 2007-03-15 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual provides detailed information for growers on production issues, plant nutrition, economics, pest and weed control, management of olive wastes, the conversion process, and organic certification and registration. Using this manual you'll learn about orchard site selection considerations, irrigation needs, terrain, temperature, soil, damage from the olive fruit fly, and how these may vary for table fruit versus fruit for oil production. You'll also learn how to evaluate harvest methods an important consideration as harvest costs typically amount to half the total production cost for olives. This manual has been developed as a supplement to the Olive Production Manual, 2nd Edition. Organic growers are advised to consult both publications as they develop and refine their production systems.
Author : Claudio Peri
Publisher : John Wiley & Sons
ISBN 13 : 111846043X
Total Pages : 380 pages
Book Rating : 4.1/5 (184 download)
Download or read book The Extra-Virgin Olive Oil Handbook written by Claudio Peri and published by John Wiley & Sons. This book was released on 2014-03-07 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : G. Steven Sibbett
Publisher : UCANR Publications
ISBN 13 : 9781879906143
Total Pages : 190 pages
Book Rating : 4.9/5 (61 download)
Download or read book Olive Production Manual written by G. Steven Sibbett and published by UCANR Publications. This book was released on 2005 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bestselling manual is the definitive guide to olive production in California. This 180-page manual is fully illustrated with 40 tables, 19 line drawings, and 36 charts, and 100 color and black and white photos. The most notable additions to this edition include a new chapter on deficit irrigation, a greatly expanded chapter on olive oil production, and coverage of four new pests, including the olive fly. Includes production techniques for commercial growers worldwide - from orchard planning and maintenance to harvesting and postharvest processing. Contains information on pollination, pruning for shaker and vertical rotating comb harvest, mechanical pruning, deficit irrigation, mechanical harvesting methods including trunk-shaking and canopy contact harvesters, postharvest handling and processing methods, and olive oil production. Also includes information on new pests including olive fly, oleander scale, olive mite, and black vine weevil.
Author : Dimitrios Boskou
Publisher : BoD – Books on Demand
ISBN 13 : 9533079215
Total Pages : 526 pages
Book Rating : 4.5/5 (33 download)
Download or read book Olive Oil written by Dimitrios Boskou and published by BoD – Books on Demand. This book was released on 2012-02-01 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.
Author : Richard Blatchly
Publisher : Royal Society of Chemistry
ISBN 13 : 1782628568
Total Pages : 373 pages
Book Rating : 4.7/5 (826 download)
Download or read book The Chemical Story of Olive Oil written by Richard Blatchly and published by Royal Society of Chemistry. This book was released on 2017-02-21 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.
Author : Selina C Wang
Publisher : UCANR Publications
ISBN 13 : 1627111697
Total Pages : 288 pages
Book Rating : 4.6/5 (271 download)
Download or read book Olive Production Manual for Oil written by Selina C Wang and published by UCANR Publications. This book was released on 2024-08-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The olive oil industry in California has undergone a sea change over the last decade, with acreage of oil olives surpassing that of table olives. Now UC researchers and industry leaders turn their expertise to this important market. This extensive manual covers all aspects of olive production for oil, from orchard site selection to processing of virgin olive oil. Changes fueling the growth in production are covered, including establishing high-density and super high-density orchards, the latest methods of irrigation management, and harvesting methods. The concepts presented in the book are scalable, benefiting large and niche growers alike. Topics covered include: · International and California standards for olive oil grades · Soil and nutrient management · Canopy management · Anthropod pests, including the invasive olive fruit fly and the olive psyllid · Nematode pests · Diseases · Weed management · Spray application techniques · Harvesting efficiency Written in the easy-to-use style you’ve come to expect from UC ANR and accompanied by color photos, tables, and worksheets. Each chapter leads with a bullet list of key concepts covered in the chapter. This is a “must-have” manual for everyone in the olive oil industry.
Author : Erminio Monteleone
Publisher : John Wiley & Sons
ISBN 13 : 1118332504
Total Pages : 330 pages
Book Rating : 4.1/5 (183 download)
Download or read book Olive Oil Sensory Science written by Erminio Monteleone and published by John Wiley & Sons. This book was released on 2013-12-03 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Zeev Wiesman
Publisher : Academic Press
ISBN 13 : 0080921426
Total Pages : 415 pages
Book Rating : 4.0/5 (89 download)
Download or read book Desert Olive Oil Cultivation written by Zeev Wiesman and published by Academic Press. This book was released on 2009-06-24 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies have shown that saline irrigated varieties of olives have demonstrated advantages over those irrigated with tap water. This is just one of the aspects of desert cultivation of olives that is covered in Desert Olive Oil Advanced Biotechnologies. Based on 20 years of research, the book expounds on the appropriate selection of olive varieties with high productivity and oil quality, the impact of foliar nutrition on decreasing alternate bearing and increasing fruit quality, improving efficiency of mechanical harvesting, and increasing efficiency of oil extraction and oil quality regulating analysis. Addresses olive cultivation methods for semi-arid environments Focuses on intensive cultivation using saline and municipal waste recycled irrigation water and their significant impact on the production and nutritional value of olive oil Integrated and multidisciplinary approaches providing a comprehensive view of the desert olive industry Provides key considerations including ecological, biotechnological, agricultural and political impacts
