Salim Ok, Emmanuel Hatzakis, Tapas K. Mal

Olive Oil: New Trends & Challenges

• Gebundenes Buch

Produktbeschreibung

Olive oil has remarkable significance in the human diet worldwide due to its immense health benefits and organoleptic properties. It is also a commodity with high commercial value, and hence its production is increasing yearly. As consumption grows and the interest of consumers in high-quality and authentic olive oil increases worldwide, scientific research on various aspects of olive oil has also increased. Most scientific research focuses on health benefits, analysis of chemical constituents, adulteration detection and authentication based on geographical area and cultivar. The results of the scientific efforts indicate that olive oil is an important research topic for the scientific community.

Despite available reviews and research articles in the literature, there is a shortcoming of the comprehensive research reviews on olive oil. Therefore, assembling the know-how on olive oil for food sustainability in a book is crucial. Olive Oil: New Trends & Challenges presents various aspects of olive oil, including:
Re-treatment and productionAgronomic and environmental factors influencing the qualityAnalysis for sensory reasons, authentication, adulteration detection, and categorizationShelf-life and thermal stabilityHealth benefits
The book concludes the with lessons learned and a vision for future work to ensure the quality and authenticity of olive oil. This is an essential reference in chemistry, food science and engineering and dietary science for various aspects of olive oil.

Produktdetails

• Verlag: Springer / Springer Nature Switzerland / Springer, Berlin
• Artikelnr. des Verlages: 89525795, 978-3-032-07423-2
• Seitenzahl: 140
• Erscheinungstermin: 12. Januar 2026
• Englisch
• Abmessung: 235mm x 155mm
• ISBN-13: 9783032074232
• ISBN-10: 3032074231
• Artikelnr.: 75306018

Autorenporträt

Derya Arslan is a Professor in the Division of Food Sciences, Department of Food Engineering, Faculty of Engineering at Necmettin Erbakan University in Konya, Turkey Salim Ok is an Researcher at the Petroleum Research Center, Kuwait Institute for Scientific Research in Safat, Kuwait Tapas K. Mal is a Associate Research Professor in the Department of Chemistry, The Pennsylvania State University, in University Park, Pennsylvania, USA  Emmanuel Hatzakis is a Professor in the Department of Food Science and Technology, The Ohio State University in Columbus, OH, USA

Inhaltsangabe

1.Introduction.- 2.Pre-treatment and production of olive oil.- 3. Agronomic and environmental factors.- 4.Analysis of olive oils: Sensory analysis, authentication, adulteration detection, and categorization of olive oils.- 5.Shelf life, oxidation, and thermal stability of olive oil.- 6.Recent studies on health benefits of olive oil.- 7.Lessons learned and concluding remarks.