Olives and Olive Oil in Health and Disease Prevention, Preedy Victor R., Watson Ronald Ross
Старое издание
Автор: Fernandez Название: Table olives ISBN: 1489946853 ISBN-13(EAN): 9781489946850 Издательство: Springer Рейтинг: Цена: 11398.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Wiesman, Zeev Название: Desert Olive Oil Cultivation ISBN: 0123742579 ISBN-13(EAN): 9780123742575 Издательство: Elsevier Science Рейтинг: Цена: 11115.00 р. Наличие на складе: Нет в наличии.
Описание: Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. This book addresses olive cultivation methods for semi-arid environments. It provides key considerations including ecological, biotechnological, and political impacts.
Автор: Ram?n Aparicio; John Harwood Название: Handbook of Olive Oil ISBN: 146147776X ISBN-13(EAN): 9781461477761 Издательство: Springer Рейтинг: Цена: 21953.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. This new edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health. It also examines traceability and adulteration.
Автор: Ram?n Aparicio; John Harwood Название: Handbook of Olive Oil ISBN: 1489977244 ISBN-13(EAN): 9781489977243 Издательство: Springer Рейтинг: Цена: 28051.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Название: Olive Oil ISBN: 036738714X ISBN-13(EAN): 9780367387143 Издательство: Taylor&Francis Рейтинг: Цена: 10411.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil's biological effects. The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer.
Описание: This book presents new methods for the characterization of vegetable oils, with a focus on olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality.
Автор: Galanakis, Charis Michael Название: Olive Mill Waste ISBN: 0128053143 ISBN-13(EAN): 9780128053140 Издательство: Elsevier Science Рейтинг: Цена: 14654.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Olive Mill Waste: Recent Advances for Sustainable Management addresses today's most relevant topics in olive oil industry sustainable management. Emphasizing recent advisable practices, the book explores the potential of reutilizing OMW to power the mill itself, the reuse of OMW as soil amendment, aerobic biological treatment of OMW and compost production, the case study of OMW within the biorefinery concept, the recovery of bioactive compounds from OMW, and their applications in food products and cosmetics. . Recent research efforts have concluded that the successful management of OMW focuses on three main routes: (a) reuse of water, (b) reuse of polyphenols, and (c) reuse of nutrients. Following this consideration, the book covers sustainable practices in the olive oil industry, revealing opportunities for reutilizing the water of OMW within the process or as s soil amendment. . At the same time, it explores all the possibilities of recovering polyphenols and reutilizing them in target products, such as foods and cosmetics. In addition, the book presents successful cases of industrial OMW valorization through real world experiences.
Автор: Oliveira, Fernanda A. R. Название: Processing Foods ISBN: 0849379059 ISBN-13(EAN): 9780849379055 Издательство: Taylor&Francis Рейтинг: Цена: 35983.00 р. Наличие на складе: Нет в наличии.
Автор: Hakeem Khalid Rehman, Oliveira Carlos A. F., Ismail Amir Название: Aflatoxins in Food: A Recent Perspective ISBN: 3030857611 ISBN-13(EAN): 9783030857615 Издательство: Springer Рейтинг: Цена: 18294.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1. Aflatoxins: An Introduction
Prof. Dr. Carlos A. F. Oliveira
Department of Food Engineering, School of Animal Sciences and Food Engineering, University of Sao Paulo, Brazil
2. Aflatoxins Biosynthesis
Dr. Carlos Corassin
Department of Food Engineering, School of Animal Sciences and Food Engineering, University of Sao Paulo, Brazil
3. Worldwide Prevalence of Aflatoxins in Food and Feed
Prof. Dr. Yun Yun Gong
School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
4. Aflatoxins Health Impacts on Infants and Children
Dr. Michael N Routledge
School of Medicine, University of Leeds, Leeds, United Kingdom
5. Aflatoxins Health Impacts on Adults and Elderly
Prof. Dr. Yun Yun Gong
School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
5. Aflatoxins Health Impacts on Adults and Elderly
Prof. Dr. John Groopman
Bloomberg School of Public Health, Johns Hopkins University, United States of America
6. Regulations for Aflatoxins in Developing and Industrialized Economies
Dr. Khalid Rehman Hakeem
Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah-21589, Saudi Arabia
7. Detection and Quantification of Aflatoxins
Dr. Amir Ismail
Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
8. Removal of Aflatoxins
Dr. Muhammad Riaz
Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
9. Physical Decontamination and Degradation of Aflatoxins
Dr. Saeed Akhtar
Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
10. Chemical Degradation of Aflatoxins
Dr. Paula Alvito
Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, Lisboa, Portugal
11. Biological Decontamination and Degradation of Aflatoxins
Isabelle P. Oswald
Toxalim (Research Center in Food Toxicology), Universitй de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
12. Impact of Climate Change on Aflatoxins Contamination in Food Commodities
Dr. Shinawar Waseem
Department of Food Science, Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
13. Summary
Dr. Amir Ismail
Institute of Food Science and Nutrition, Faculty of Agricultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
Автор: Freitas de Lima Fernando, Lescano Caroline Honaiser, Pires de Oliveira Ivan Название: Fruits of the Brazilian Cerrado: Composition and Functional Benefits ISBN: 3030629511 ISBN-13(EAN): 9783030629519 Издательство: Springer Рейтинг: Цена: 17074.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics.
Автор: Kristbergsson Kristberg, Oliveira Jorge Название: Traditional Foods: General and Consumer Aspects ISBN: 149397940X ISBN-13(EAN): 9781493979400 Издательство: Springer Рейтинг: Цена: 15855.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Автор: Costa De Oliveira Antonio, Pegoraro Camila, Ebeling Viana Vнvian Название: The Future of Rice Demand: Quality Beyond Productivity ISBN: 3030375099 ISBN-13(EAN): 9783030375096 Издательство: Springer Рейтинг: Цена: 18294.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages.
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