The Chemical Story of Olive Oil From Grove to Table

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  • Engels
  • Paperback
  • 9781782628569
  • 21 februari 2017
  • 372 pagina's
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Samenvatting

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.



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.



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.

Productspecificaties

Inhoud

Taal
en
Bindwijze
Paperback
Oorspronkelijke releasedatum
21 februari 2017
Aantal pagina's
372
Illustraties
Nee

Betrokkenen

Hoofdauteur
Richard Blatchly
Tweede Auteur
Zeynep Delen
Co Auteur
Patricia O'Hara
Hoofduitgeverij
Royal society of chemistry

Overige kenmerken

Extra groot lettertype
Nee
Product breedte
152 mm
Product hoogte
2 cm
Product lengte
229 mm
Studieboek
Nee
Verpakking breedte
151 mm
Verpakking hoogte
22 mm
Verpakking lengte
227 mm
Verpakkingsgewicht
627 g

EAN

EAN
9781782628569

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