Olive and Olive Oil Bioactive Constituents

Nonfiction, Science & Nature, Technology, Food Industry & Science, Health & Well Being, Health, Nutrition & Diet, Nutrition
Cover of the book Olive and Olive Oil Bioactive Constituents by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781630670429
Publisher: Elsevier Science Publication: August 15, 2015
Imprint: Academic Press and AOCS Press Language: English
Author:
ISBN: 9781630670429
Publisher: Elsevier Science
Publication: August 15, 2015
Imprint: Academic Press and AOCS Press
Language: English

The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation.

Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.

  • Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics
  • Recovery of bioactive constituents from olive waste is comprehensively described
  • Explores the relationship betwen phenolic levels and sensory evaluation
  • Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation.

Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.

More books from Elsevier Science

Cover of the book Molecular Pathology and the Dynamics of Disease by
Cover of the book Eigenvalues in Riemannian Geometry by
Cover of the book Remote Sensing of Aerosols, Clouds, and Precipitation by
Cover of the book Risk Neutral Pricing and Financial Mathematics by
Cover of the book Using Network and Mobile Technology to Bridge Formal and Informal Learning by
Cover of the book Codes on Euclidean Spheres by
Cover of the book Advances in Heterocyclic Chemistry by
Cover of the book Progress in Heterocyclic Chemistry by
Cover of the book Digital Twin Driven Smart Manufacturing by
Cover of the book Nanomedicine by
Cover of the book Whisky by
Cover of the book Designing SCADA Application Software by
Cover of the book Metabolic Bone Disease and Clinically Related Disorders by
Cover of the book Groundwater Hydrology of Springs by
Cover of the book Pharmacology in Drug Discovery and Development by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy