05917cam a2200709 i 4500 ocn861120215 OCoLC 20171106082210.0 m o d cr ||||||||||| 131018s2014 enk obf 001 0 eng 2013041637 9781118460436 (ePub) 111846043X (ePub) 9781118460443 (Adobe PDF) 1118460448 (Adobe PDF) 9781118460450 (cloth) 9781118460412 1118460413 1118460456 9781118460450 NLGGC 37320017X NZ1 15624986 NZ1 15920434 AU@ 000052086861 DEBSZ 431651639 DEBBG BV043396287 (OCoLC)861120215 (OCoLC)874321910 (OCoLC)929524754 977C6E39-5129-49E0-84B5-744C91C0D591 OverDrive, Inc. http://www.overdrive.com DLC eng rda DLC YDX N$T YDXCP DG1 TEFOD OCLCF RECBK E7B EBLCP IDEBK COO DEBSZ OCLCO DEBBG pcc MAIN TP683 TEC 012000 bisacsh 664/.362 23 The extra virgin olive oil handbook / edited by Claudio Peri. [electronic resource] Chichester, West Sussex, UK : John Wiley & Sons, 2014. 1 online resource. text rdacontent computer rdamedia online resource rdacarrier Includes bibliographical references and index. Cover; 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. Chapter 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. Annex 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. 7.2 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. 10.4 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. 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 nutrition. Description based on print version record and CIP data provided by publisher. Olive oil Handbooks, manuals, etc. TECHNOLOGY & ENGINEERING Food Science. bisacsh Olive oil. fast (OCoLC)fst01045502 Olive oil Handbooks, manuals, etc. Olive oil. Electronic books. Handbooks and manuals. fast (OCoLC)fst01423877 Electronic books. Peri, C. (Claudio), editor of compilation. Print version: Extra virgin olive oil handbook Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014 9781118460450 (DLC) 2013039742 http://onlinelibrary.wiley.com/book/10.1002/9781118460412 Wiley Online Library ddc BK 207042 207042