The Chemical Story of Olive Oil: From Grove to Table
Blatchly, Richard; Delen, Zeynep; O'Hara, Patricia
ISBN 10: 1782628568 ISBN 13: 9781782628569
Verlag: Royal Society of Chemistry, 2017
Neu
Softcover
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Beschreibung
Beschreibung:
pp. 372. Bestandsnummer des Verkäufers 18375211010
Inhaltsangabe:
Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective.
Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity.
Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.
Providing the chemist's view of the production, use and impact of olive oil, readers get a deeper understanding of what makes an Extra Virgin Olive Oil (EVOO) authentic, and how scientists are fighting the battle against fraud. Olive oil is a very valuable commodity worldwide and introducing the chemicals allows the authors to provide a richer explanation of the techniques of growing and processing, as well as of the impact on humans such as taste and health effects. Food scientists and those who work in processing as well as the interested lay reader will find this a fascinating book.Von der hinteren Coverseite:
Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective.
Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results eg why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity.
Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.
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Bibliografische Details
Titel: The Chemical Story of Olive Oil: From Grove ...
Verlag: Royal Society of Chemistry
Erscheinungsdatum: 2017
Einband: Softcover
Zustand: New