Science - Technology | Quality and certification | Organoleptic assessment | Food Chemistry | Olive mill waste | Table olives processing | Olive oil packaging | Storage | Olive mill | Olive products

Products from Olive Tree by InTech Publishing

S.P.
A brand new academic publication about the products of the Olive Tree, entitled “Products from Olive Tree” is available since October 26th by InTech publishing, baring the signatures of professors Dimitrios Boskou and Maria Lisa Clodoveo as editors of the volume.

A synsopsis of the publication:

Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.

Contents of “Products from Olive Tree”

Chapter 1 - Squalene: A Trove of Metabolic Actions
by Adela Ramírez-Torres, Clara Gabás-Rivera and Jesús Osada

Chapter 2 - Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
by Gianluca Veneziani, Beatrice Sordini, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Stefania Urbani, Ilona Di Maio and Maurizio Servili

Chapter 3 - Ultrasound in Olive Oil Extraction
by Riccardo Amirante and Antonello Paduano

Chapter 4 - Stabilization of Extra-Virgin Olive Oil
by Lorenzo Guerrini and Alessandro Parenti

Chapter 5 - Chlorophylls and Carotenoids in Food Products from Olive Tree
by Beatriz Gandul-Rojas, María Roca and Lourdes Gallardo-Guerrero

Chapter 6 - Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality
by Cristina Lazzerini, Mario Cifelli and Valentina Domenici

Chapter 7 - DNA-Based Approaches for Traceability and Authentication of Olive Oil
by Christos Bazakos, Stelios Spaniolas and Panagiotis Kalaitzis

Chapter 8 - Evaluation of the “Harmony Value”: A Sensory Method to Discriminate the Quality Range within the Category of EVOO
by Annette Bongartz, Martin Popp, Reinhard Schneller and Dieter Oberg

Chapter 9 - Consumer Perception, Attitudes, Liking and Preferences for Olive Oil
by Sara Cicerale, Gie Liem and Russell S.J. Keast

Chapter 10 - Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)
by Zisimos Likudis

Chapter 11 - Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality - A Case Study of Meknès Region
by Aadil Bajoub, Lucía Olmo-García, Noureddine Ouazzani, Romina Paula Monasterio, Gabriel Beltrán and Alegría Carrasco-Pancorbo

Chapter 12 - Modern Techniques in the Production of Table Olives
by Nurcan Değirmencioğlu

Chapter 13 - Biotechnology can Improve a Traditional Product as Table Olives
by Maria Tufariello, Giovanni Mita and Gianluca Bleve

Chapter 14 - The Possibility of Recovering of Hydroxytyrosol from Olive Milling Wastewater by Enzymatic Bioconversion
by Manel Hamza and Sami Sayadi

Chapter 15 - A Brief Review on Recent Processes for the Treatment of Olive Mill Effluents
by Javier Miguel Ochando‐Pulido, Rita Fragoso, Antónia Macedo, Elizabeth Duarte and Antonio Martínez Ferez

Chapter 16 - Olive Oil in Brazil: Economic and Regulatory Control Aspects
by Sabria Aued-Pimentel

Editors’ bios

Dimitrios Boskou received his diploma and doctor’s degree in chemistry from the School of Chemistry, Aristotle University of Thessaloniki, Hellas; his Ph.D.in Food Science from the University of London; and a Doctor of Science degree from the School of Chemistry, Aristotle University.
He served as an assistant lecturer, assistant professor, associate professor, professor, and head of the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University (1970–2006).
In the period from 1986 to 1998 he was a member of the IUPAC Oils, Fats, and Derivatives Committee. A member of the Supreme Chemical Council, Athens (1995–2005), and a member of the Scientific Committee for Food of the European Commission and an expert of the Food Additives Panel of the European Food Safety Authority (1995–2012).
Dr. Boskou has published over 90 papers and reviews. He is the editor of 7 books and the author of 20 chapters in books related to the major and minor constituents of fats, natural antioxidants, olive oil, and heated fats, published in the United States, the United Kingdom, France, India, and Croatia. He is also a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.

Maria Lisa Clodoveo is assistant professor in Food Science and Technology, Department of Agro- Environmental and Territorial Sciences, Agriculture Faculty, University Of Bari, Italy. She teaches classes on Food science and technology and Food quality control. She also teaches a specialized course in olive-oil processing plants. Her research interests include innovation in optimisation of agro-food industry plants and process settings, influence of industrial processes on food quality, real time control of processes, recycling of agro-food by-products, and waste management.

You may order your hardcover copy online or download any chapter of the book here:

Products from Olive Tree

 

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