Open access peer-reviewed Edited Volume

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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Academic Editor

Dimitrios Boskou
Dimitrios Boskou

Aristotle University of Thessaloniki,
Greece

Published01 February 2012

Doi10.5772/1378

ISBN978-953-307-921-9

eBook (PDF) ISBN978-953-51-4368-0

Copyright year2012

Number of pages524

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Table of Contents

Open access  chapters

2. Olive Oil Composition: Volatile Compounds

By Marco D.R. Gomes da Silva, Ana M. Costa Freitas, Maria J. B. Cabrita and Raquel Garcia

7,287
6
3. Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

By Anna Grazia Mignani, Leonardo Ciaccheri,Andrea Azelio Mencaglia and Antonio Cimato

11,137
2
4. Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

By Ewa Sikorska, Igor Khmelinskii and Marek Sikorski

7,011
29
5. Metal Determinations in Olive Oil

By Sema Bağdat Yaşar, Eda Köse Baran and Mahir Alkan

7,316
1
6. Sensory Analysis of Virgin Olive Oil

By Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi

5,090
9
7. Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

By Ivonne Delgadillo, António Barros and Alexandra Nunes

6,434
1
9. Traceability of Origin and Authenticity of Olive Oil

By Zohreh Rabiei and Sattar Tahmasebi Enferadi

5,078
4
10. Quality Assessment of Olive Oil by 1H-NMR Fingerprinting

By Rosa M. Alonso-Salces, Margaret V. Holland,Claude Guillou and Károly Héberger

4,287
1
4,030
12. Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach

By José Felipe Jiménez-Guerrero, Juan Carlos Gázquez-Abad,Juan Antonio Mondéjar-Jiménez2 and Rubén Huertas-García

5,415
6
13. New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments

By G. Rodríguez-Gutiérrez, A. Lama-Muñoz, M.V. Ruiz-Méndez, F. Rubio-Senent and J. Fernández-Bolaños

4,330
1
14. Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil

By Fabiano Jares Contesini, Camilo Barroso Teixeira, Paula Speranza,Danielle Branta Lopes, Patrícia de Oliveira Carvalho,Hélia Harumi Sato and Gabriela Alves Macedo

3,573
16. Potential Applications of Green Technologies in Olive Oil Industry

By Ozan Nazim Ciftci, Deniz Ciftci and Ehsan Jenab

5,636
1
18. Metabolism and Bioavailability of Olive Oil Polyphenols

By María Gómez-Romero, Rocío García-Villalba, Alegría Carrasco-Pancorbo and Alberto Fernández-Gutiérrez

3,987
3
7,781
5
20. Biological Properties of Hydroxytyrosol and Its Derivatives

By José G. Fernández-Bolaños, Óscar López, M. Ángeles López-García and Azucena Marset

8,563
3
21. Differential Effect of Fatty Acids in Nervous Control of Energy Balance

By Christophe Magnan, Hervé Le Stunff and Stéphanie Migrenne

2,761
22. Meat Products Manufactured with Olive Oil

By S.S. Moon, C. Jo, D.U. Ahn, S.N. Kang, Y.T.Kim1 and I.S. Kim

4,466
2
23. Meat Fat Replacement with Olive Oil

By Basem Mohammed Al-Abdullah, Khalid M. Al-Ismail, Khaled Al-Mrazeeq, Malak Angor and Radwan Ajo

3,385
4,265
12
26. Olive Oil-Based Delivery of Photosensitizers for Bacterial Eradication

By Faina Nakonechny, Yeshayahu Nitzan and Marina Nisnevitch

3,366
4
27. Olive Oil Sector in Albania and Its Perspective

By Ana Mane Kapaj and Ilir Kapaj

4,244

IMPACT OF THIS BOOK AND ITS CHAPTERS

150,354 Total Chapter Downloads

6,189 Total Chapter Views

108 Crossref Citations

256 Web of Science Citations

380 Dimensions Citations

16 Altmetric Score

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