Agricultural and Biological Sciences

Products from Olive Tree

Edited by Dimitrios Boskou and Maria Lisa Clodoveo, ISBN 978-953-51-2725-3, Print ISBN 978-953-51-2724-6, 342 pages, Publisher: InTech, Chapters published October 26, 2016 under CC BY 3.0 license
DOI: 10.5772/61902
Edited Volume

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.