Handbook of Olive Oil

Analysis and Properties

Editors: Aparicio-Ruiz, Ramón, Harwood, John (Eds.)

  • 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
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eBook $89.00
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  • ISBN 978-1-4614-7777-8
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  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $119.00
price for USA
  • ISBN 978-1-4614-7776-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $119.00
price for USA
  • ISBN 978-1-4899-7724-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

 

About the authors

Ramón Aparicio, Physicist, Instituto de la Grasa (CSIC), Seville, Spain

John L. Harwood, Biochemist, Cardiff University, Wales, UK

Table of contents (20 chapters)

  • Introduction

    Barjol, Jean-Louis

    Pages 1-17

  • Growing Olives for Oil

    Vossen, Paul

    Pages 19-56

  • Technological Aspects

    Giovacchino, Luciano

    Pages 57-96

  • Lipid Metabolism in Olive: Biosynthesis of Triacylglycerols and Aroma Components

    Salas, Joaquín J. (et al.)

    Pages 97-127

  • Genetics and Molecular Biology of Olives

    Banilas, Georgios (et al.)

    Pages 129-161

Buy this book

eBook $89.00
price for USA (gross)
  • ISBN 978-1-4614-7777-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $119.00
price for USA
  • ISBN 978-1-4614-7776-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $119.00
price for USA
  • ISBN 978-1-4899-7724-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Handbook of Olive Oil
Book Subtitle
Analysis and Properties
Editors
  • Ramón Aparicio-Ruiz
  • John Harwood
Copyright
2013
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4614-7777-8
DOI
10.1007/978-1-4614-7777-8
Hardcover ISBN
978-1-4614-7776-1
Softcover ISBN
978-1-4899-7724-3
Edition Number
2
Number of Pages
XII, 772
Number of Illustrations and Tables
135 b/w illustrations, 43 illustrations in colour
Topics