Author : Ramon Aparicio
Publisher : Springer Science & Business Media
Page : 624 pages
File Size : 28,41 MB
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 1475753713
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Author : Daniel Duprez
Publisher : World Scientific
Page : 1035 pages
File Size : 24,99 MB
Release : 2014-07-24
Category : Science
ISBN : 1783263342
This book offers a comprehensive overview of the most recent developments in both total oxidation and combustion and also in selective oxidation. For each topic, fundamental aspects are paralleled with industrial applications. The book covers oxidation catalysis, one of the major areas of industrial chemistry, outlining recent achievements, current challenges and future opportunities. One distinguishing feature of the book is the selection of arguments which are emblematic of current trends in the chemical industry, such as miniaturization, use of alternative, greener oxidants, and innovative systems for pollutant abatement. Topics outlined are described in terms of both catalyst and reaction chemistry, and also reactor and process technology.
Author : Ramón Aparicio
Publisher : Springer Science & Business Media
Page : 774 pages
File Size : 24,29 MB
Release : 2013-09-28
Category : Technology & Engineering
ISBN : 1461477778
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.
Author : Edwin N. Frankel
Publisher : Elsevier
Page : 487 pages
File Size : 21,46 MB
Release : 2014-01-23
Category : Technology & Engineering
ISBN : 085709792X
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Author : Apostolos Kiritsakis
Publisher : John Wiley & Sons
Page : 966 pages
File Size : 29,74 MB
Release : 2017-06-14
Category : Technology & Engineering
ISBN : 1119135338
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Author : Michael Niaounakis
Publisher : Elsevier
Page : 515 pages
File Size : 22,20 MB
Release : 2006-02-01
Category : Science
ISBN : 0080461808
Olive Processing Waste Management contains a comprehensive review of literature and patent survey concerning olive processing waste. Over 1,000 citations are presented. Wastes considered include olive cultivation solid waste, wastes arising from classical, three- and two-phase olive mills and wastes generated during table olive processing. In addition, information is presented concerning the management of spent olive oil (e.g. from cooking). The book is divided into five parts. Part I presents background information concerning the characterization of olive processing wastes, their environmental impacts if disposed untreated and the effect of utilised olive-mill technology on the quantity and quality of generated wastes. Part II presents physical, thermal, physico-chemical, biological and combined or miscellaneous processes for treating olive-mill wastes. Part III concerns information on utilization of such wastes with or without prior treatment. Part IV concentrates on table olive processing waste and presents information regarding its characterization, treatment and uses. Part V presents an economical and legislative overview regarding olive-mill waste. The book contains a bibliography, glossary of terms used in the text, subject, patent and author indices as well as pertinent internet sites and authorities. - Complete coverage of all available literature and patents concerning olive processing waste including economic and legislative issues - Critical review of up to date utilized processes concerning treatment and uses of such waste - Determination of research needs for further utilization of such wastes
Author : Antonio Gil
Publisher : Springer Science & Business Media
Page : 531 pages
File Size : 29,66 MB
Release : 2010-08-28
Category : Science
ISBN : 1441966706
Since the first works introducing the aluminum intercalated clay family in the early 1970s, interest in the synthesis of pillared interlayered clays has increased tremendously, especially research into the properties and applications of new synthesis methods. The need for solids that could be used as cracking catalysts with larger pores than zeolitic materials has spurred the synthesis of new porous materials from clays. Pillared Clays and Related Catalysts reviews the properties and applications of pillared clays and other layered materials used as catalysts, focusing on: the acidity of pillared clays and the effect it has on catalytic performance the use of pillared clays as supports for catalytically active phases, and the use of the resulting solids in environmentally friendly reactions the applications of the selective reduction of NOx the comparison between the reactions of pillared clays and anionic clays.
Author : Apostolos Konstantinoy Kiritsakis
Publisher :
Page : 208 pages
File Size : 26,99 MB
Release : 1977
Category : Antioxidants
ISBN :
Author : Benny K.G Theng
Publisher : CRC Press
Page : 426 pages
File Size : 43,26 MB
Release : 2018-07-27
Category : Science
ISBN : 0429879679
The book provides insight into the working of clays and clay minerals in speeding up a variety of organic reactions. Clay minerals are known to have a large propensity for taking up organic molecules and can catalyse numerous organic reactions due to fine particle size, extensive surface area, layer structure, and peculiar charge characteristics. They can be used as heterogeneous catalysts and catalyst carriers of organic reactions because they are non-corrosive, easy to separate from the reaction mixture, and reusable. Clays and clay minerals have an advantage over other solid acids as they are abundant, inexpensive, and non-polluting.
Author : Forest Gregg
Publisher : New Society Publishers
Page : 241 pages
File Size : 30,73 MB
Release : 2013-10-18
Category : Science
ISBN : 1550924206
Fuel your diesel engine with vegetable oil!
