Olive Oil: Chemistry and Technology

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

PART 1: OVERVIEW and ECONOMICS 1: The Culture of the Olive Tree (Meditrranean World) 2: Characteristics of the Olive Tree and Olive Fruit 3: Olive Oil in the World Market

PART 2: CHEMISTRY, PROPERTIES, HEALTH EFFECTS 4: Olive Oil Composition 5: Polar Phenolic Compounds 6: Olive Oil Quality 7: Analysis and Authentication 8: Healthful Properties of Olive Oil Minor Components

PART 3: PROCESSING AND APPLICATION 9: Olive Oil Extraction 10: Treatments and Modifications 11: Storage and Packing 12: Culinary Applications