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The extra virgin olive oil handbook

Author: C Peri
Publisher: Chichester, West Sussex, UK : John Wiley & Sons, 2014.
Edition/Format:  eBook : Document : EnglishView all editions and formats
Summary:
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California,  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Print version:
Extra virgin olive oil handbook.
Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014
(DLC) 2013039742
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: C Peri
ISBN: 9781118460436 111846043X 9781118460443 1118460448 9781118460412 1118460413 1118460456 9781118460450
OCLC Number: 861120215
Description: 1 online resource
Contents: Cover; Title Page; Copyright; Contents; List of Contributors; Acknowledgements; Introduction; Part I The product; Chapter 1 The extra-virgin olive oil chain; 1.1 The legal classification and denomination of olive oils; 1.2 The subject of this handbook; 1.3 The extra-virgin olive oil chain; 1.4 Yield and quality; Reference; Chapter 2 Virgin olive oil: definition and standards; 2.1 The legal definition of virgin olive oil; 2.2 Quality standards of virgin olive oil; 2.3 Authenticity standards of virgin olive oil; Reference. Chapter 3 The composition and nutritional properties of extra-virgin olive oil3.1 Triglycerides and fatty acids; 3.2 The nutritional role of olive oil triglycerides and fatty acids; 3.3 Minor components and antioxidants in extra-virgin olive oil; 3.4 The colour and odour components of extra-virgin olive oil; 3.5 Conclusion; References; Chapter 4 The sensory quality of extra-virgin olive oil; 4.1 Introduction; 4.2 The official evaluation of defects and positive sensory attributes; 4.3 The sensory profile; 4.4 Sensory performance of extra-virgin olive oil-food pairing. Annex 4.1: The method for evaluating extra-virgin olive oil sensory profilesReferences; Chapter 5 Olive tree cultivars; 5.1 Introduction; 5.2 Cultivars; 5.3 The cultivar's relationship to productivity; 5.4 The cultivar's relationship to oil quality; 5.5 Common-sense recommendations; References; Chapter 6 The role of oxygen and water in the extra-virgin olive oil process; 6.1 The conflicting roles of oxygen; 6.2 The role of water in the transformation of phenolic compounds; References; Further reading; Chapter 7 Extra-virgin olive oil contaminants; 7.1 Introduction. 7.2 Contaminants of virgin olive oilReferences; Part II The process; Chapter 8 Olive harvesting; 8.1 Introduction; 8.2 Olive ripening; 8.3 Harvesting systems; Annex 8.1: Methods for olive maturity assessment; References; Chapter 9 Olive handling, storage and transportation; 9.1 The autocatalytic nature of olives and oil degradation; 9.2 Avoid mechanical damage to the olives; 9.3 Control the time-temperature relationship; 9.4 Management of the harvesting-milling link; References; Chapter 10 Olive cleaning; 10.1 Introduction; 10.2 The separation section; 10.3 The washing section. 10.4 Control pointsChapter 11 Olive milling and pitting; 11.1 Introduction; 11.2 Milling machines; 11.3 Pitting machines; References; Chapter 12 Olive paste malaxation; 12.1 Basic phenomena in malaxation; 12.2 Malaxers; References; Chapter 13 Centrifugal separation; 13.1 Introduction; 13.2 The three-phase process; 13.3 The two-phase process; 13.4 Decanters; 13.5 Disc centrifuges; 13.6 Final comments and remarks; Further reading; Chapter 14 Filtration of extra-virgin olive oil; 14.1 Introduction; 14.2 Filtration principles; 14.3 The filter media; 14.4 Filtration equipment.
Responsibility: edited by Claudio Peri.

Abstract:

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils.  Read more...

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