Products from Olive Tree

2016 | ISBN: 953512725X 9535127241 | 325 Pages | PDF | 36 MB

This volume provides a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents.

The book also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.

Contents
Preface
1 Squalene: A Trove of Metabolic Actions
2 Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
3 Ultrasound in Olive Oil Extraction
4 Stabilization of Extra-Virgin Olive Oil
5 Chlorophylls and Carotenoids in Food Products from Olive Tree
6 Pigments in Extra�\Virgin Olive Oil: Authenticity and Quality
7 DNA-Based Approaches for Traceability and Authentication of Olive Oil
8 Evaluation of the "Harmony Value": A Sensory Method to Discriminate the Quality Range within the Category of EVOO
9 Consumer Perception, Attitudes, Liking and Preferences for Olive Oil
10 Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)
11 Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality: A Case Study of Mekn��s Region
12 Modern Techniques in the Production of Table Olives
13 Biotechnology can Improve a Traditional Product as Table Olives
14 The Possibility of Recovering of Hydroxytyrosol from Olive Milling Wastewater by Enzymatic Bioconversion
15 A Brief Review on Recent Processes for the Treatment of Olive Mill Effluents
16 Olive Oil in Brazil: Economic and Regulatory Control Aspects
17 Tocopherols: Chemical Structure, Bioactivity, and Variability in Croatian Virgin Olive Oils

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