Olive oil: chemistry and technology
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Champaign, Ill.
AOCS Press
2006
|
| Ausgabe: | 2nd ed |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 |
| Beschreibung: | 1 Online-Ressource (xi, 268 pages) |
| ISBN: | 9781613442562 1613442564 9781439832028 1439832021 9781893997882 189399788X 9780128043547 0128043547 |
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| 500 | |a Includes bibliographical references and index | ||
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| dewey-full | 664/.362 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.362 |
| dewey-search | 664/.362 |
| dewey-sort | 3664 3362 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:20:46Z |
| institution | BVB |
| isbn | 9781613442562 1613442564 9781439832028 1439832021 9781893997882 189399788X 9780128043547 0128043547 |
| language | English |
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| spelling | Olive oil chemistry and technology editor, Dimitrios Boskou 2nd ed Champaign, Ill. AOCS Press 2006 1 Online-Ressource (xi, 268 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 Olive oil fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Olive oil Olivenöl (DE-588)4202972-7 gnd rswk-swf Olivenöl (DE-588)4202972-7 s 1\p DE-604 Boskou, Dimitrios Sonstige oth American Oil Chemists' Society Sonstige oth http://www.sciencedirect.com/science/book/9781893997882 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Olive oil chemistry and technology Olive oil fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Olive oil Olivenöl (DE-588)4202972-7 gnd |
| subject_GND | (DE-588)4202972-7 |
| title | Olive oil chemistry and technology |
| title_auth | Olive oil chemistry and technology |
| title_exact_search | Olive oil chemistry and technology |
| title_full | Olive oil chemistry and technology editor, Dimitrios Boskou |
| title_fullStr | Olive oil chemistry and technology editor, Dimitrios Boskou |
| title_full_unstemmed | Olive oil chemistry and technology editor, Dimitrios Boskou |
| title_short | Olive oil |
| title_sort | olive oil chemistry and technology |
| title_sub | chemistry and technology |
| topic | Olive oil fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Olive oil Olivenöl (DE-588)4202972-7 gnd |
| topic_facet | Olive oil TECHNOLOGY & ENGINEERING / Food Science Olivenöl |
| url | http://www.sciencedirect.com/science/book/9781893997882 |
| work_keys_str_mv | AT boskoudimitrios oliveoilchemistryandtechnology AT americanoilchemistssociety oliveoilchemistryandtechnology |