Olive oil
Subtitle: chemistry and technology
By: editor, Dimitrios Boskou
Contributors: American Oil Chemists' Society; Knovel (Firm)
Edition: 2nd ed.
Publisher: AOCS Press
Published: 2006
Place of publication: Champaign, Ill
Language: eng
Format: [electronic resource] :
Number of pages: 268
ISBN-13: 9781613442562
Subjects: Olive oil
Notes: Includes bibliographical references and index.

Electronic reproduction. Norwich, N.Y. : Knovel, 2011. System requirements: Adobe Acrobat Reader. Available via the World Wide Web. Access restricted to users at licensed institutions. Includes interactive index.
Table of contents: title: The culture of the olive tree (Mediterranean world) / Aikaterini Polymerou-Kamilakis; title: Characteristics of the olive tree and olive fruit / Dimitrios Boskou; title: Olive oil composition / Dimitrios Boskou, Georgios Blekas, Maria Z. Tsimidou; title: Polar phenolic compounds / Dimitrios Boskou, Maria Z. Tsimidou, Georgios Blekas; title: Olive oil extraction / Christos Petrakis; title: Treatments and modifications / Dimitrios Boskou; title: Storage and packing / Dimitrios Boskou; title: Olive oil quality / Maria Z. Tsimidou; title: Analysis and authentication / F. Angerosa, C. Campestre, L. Giansante; title: Healthful properties of olive oil minor components / Francesco Visioli, Paola Bogani, and Claudio Galli; title: Culinary applications / Dimitrios Boskou; title: Olive oil in the world market / Vassilis Zampounis.