| 000 | 06348cam a2200817 i 4500 | ||
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| 001 | ocn861120215 | ||
| 003 | OCoLC | ||
| 005 | 20171224114439.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 131018s2014 enk obf 001 0 eng | ||
| 010 | _a 2013041637 | ||
| 040 |
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| 019 |
_a874321910 _a929524754 |
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| 020 | _a9781118460436 (ePub) | ||
| 020 | _a111846043X (ePub) | ||
| 020 | _a9781118460443 (Adobe PDF) | ||
| 020 | _a1118460448 (Adobe PDF) | ||
| 020 | _z9781118460450 (cloth) | ||
| 020 | _a9781118460412 | ||
| 020 | _a1118460413 | ||
| 020 | _a1118460456 | ||
| 020 | _a9781118460450 | ||
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_a(OCoLC)861120215 _z(OCoLC)874321910 _z(OCoLC)929524754 |
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_a977C6E39-5129-49E0-84B5-744C91C0D591 _bOverDrive, Inc. _nhttp://www.overdrive.com |
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_aTEC _x012000 _2bisacsh |
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_a664/.362 _223 |
| 049 | _aMAIN | ||
| 245 | 0 | 4 |
_aThe extra virgin olive oil handbook / _cedited by Claudio Peri. |
| 264 | 1 |
_aChichester, West Sussex, UK : _bJohn Wiley & Sons, _c2014. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 588 | _aDescription based on print version record and CIP data provided by publisher. | ||
| 505 | 0 | _aCover; Title Page; Copyright; Contents; List of Contributors; Acknowledgements; Introduction; Part I The product; Chapter 1 The extra-virgin olive oil chain; 1.1 The legal classification and denomination of olive oils; 1.2 The subject of this handbook; 1.3 The extra-virgin olive oil chain; 1.4 Yield and quality; Reference; Chapter 2 Virgin olive oil: definition and standards; 2.1 The legal definition of virgin olive oil; 2.2 Quality standards of virgin olive oil; 2.3 Authenticity standards of virgin olive oil; Reference. | |
| 505 | 8 | _aChapter 3 The composition and nutritional properties of extra-virgin olive oil3.1 Triglycerides and fatty acids; 3.2 The nutritional role of olive oil triglycerides and fatty acids; 3.3 Minor components and antioxidants in extra-virgin olive oil; 3.4 The colour and odour components of extra-virgin olive oil; 3.5 Conclusion; References; Chapter 4 The sensory quality of extra-virgin olive oil; 4.1 Introduction; 4.2 The official evaluation of defects and positive sensory attributes; 4.3 The sensory profile; 4.4 Sensory performance of extra-virgin olive oil-food pairing. | |
| 505 | 8 | _aAnnex 4.1: The method for evaluating extra-virgin olive oil sensory profilesReferences; Chapter 5 Olive tree cultivars; 5.1 Introduction; 5.2 Cultivars; 5.3 The cultivar's relationship to productivity; 5.4 The cultivar's relationship to oil quality; 5.5 Common-sense recommendations; References; Chapter 6 The role of oxygen and water in the extra-virgin olive oil process; 6.1 The conflicting roles of oxygen; 6.2 The role of water in the transformation of phenolic compounds; References; Further reading; Chapter 7 Extra-virgin olive oil contaminants; 7.1 Introduction. | |
| 505 | 8 | _a7.2 Contaminants of virgin olive oilReferences; Part II The process; Chapter 8 Olive harvesting; 8.1 Introduction; 8.2 Olive ripening; 8.3 Harvesting systems; Annex 8.1: Methods for olive maturity assessment; References; Chapter 9 Olive handling, storage and transportation; 9.1 The autocatalytic nature of olives and oil degradation; 9.2 Avoid mechanical damage to the olives; 9.3 Control the time-temperature relationship; 9.4 Management of the harvesting-milling link; References; Chapter 10 Olive cleaning; 10.1 Introduction; 10.2 The separation section; 10.3 The washing section. | |
| 505 | 8 | _a10.4 Control pointsChapter 11 Olive milling and pitting; 11.1 Introduction; 11.2 Milling machines; 11.3 Pitting machines; References; Chapter 12 Olive paste malaxation; 12.1 Basic phenomena in malaxation; 12.2 Malaxers; References; Chapter 13 Centrifugal separation; 13.1 Introduction; 13.2 The three-phase process; 13.3 The two-phase process; 13.4 Decanters; 13.5 Disc centrifuges; 13.6 Final comments and remarks; Further reading; Chapter 14 Filtration of extra-virgin olive oil; 14.1 Introduction; 14.2 Filtration principles; 14.3 The filter media; 14.4 Filtration equipment. | |
| 520 | _aAccording 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 nutrition. | ||
| 650 | 0 |
_aOlive oil _vHandbooks, manuals, etc. |
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| 650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
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| 650 | 7 |
_aOlive oil. _2fast _0(OCoLC)fst01045502 |
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| 650 | 4 |
_aOlive oil _xHandbooks, manuals, etc. |
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| 650 | 4 | _aOlive oil. | |
| 655 | 4 | _aElectronic books. | |
| 655 | 7 |
_aHandbooks and manuals. _2fast _0(OCoLC)fst01423877 |
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| 655 | 0 | _aElectronic books. | |
| 700 | 1 |
_aPeri, C. _q(Claudio), _eeditor of compilation. |
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| 776 | 0 | 8 |
_iPrint version: _tExtra virgin olive oil handbook _dChichester, West Sussex, UK : John Wiley & Sons Inc., 2014 _z9781118460450 _w(DLC) 2013039742 |
| 856 | 4 | 0 |
_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118460412 _zWiley Online Library |
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