rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Olive oil
    sub title: new trends & challenges
  name:
    name part: Ok, Salim
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Hatzakis, Emmanuel
    role:
      role term: author.
  name:
    name part: Mal, Tapas K.
    role:
      role term: author
  name:
    name part: Arslan, Derya
    role:
      role term: author.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: sz
    date issued: 2026
    edition: [1st ed. 2026].
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (166 pages).
  abstract: 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 production Agronomic and environmental factors influencing the quality Analysis for sensory reasons, authentication, adulteration detection, and categorization Shelf-life and thermal stability Health 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. .
  table of contents: 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.
  note: Salim Ok, Emmanuel Hatzakis, Tapas K. Mal, Derya Arslan.
  note: Includes bibliographical references and index.
  subject:
    topic: Olive oil
  subject:
    topic: Food science
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Chemistry
  subject:
    topic: Food security
  subject:
    topic: Food Science
  subject:
    topic: Food Chemistry
  subject:
    topic: Food Security
  subject:
    topic: Food Engineering
  subject:
    topic: Science des aliments
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Chimie
  subject:
    topic: Sécurité alimentaire
  subject:
    topic: Huile d'olive
  subject:
    topic: chemistry
  subject:
    topic: olive oil
  classification: TP683 .O5 2026
  classification: 641.3
  classification: 664.362
  related item:
    identifier: (OCoLC)1534696455
  identifier: 9783032074249 (electronic bk.)
  identifier: 303207424X
  identifier: 3032074231
  identifier: 9783032074232
  location:
    physical location: POD
  record info:
    record content source: SFB
    record creation date: 260102
    record change date: 20260323120642.0
    record identifier: in00005729280
    language of cataloging:
      language term: eng