Olives and Olive Oil as Functional Foods – Bioactivity, Chemistry and Processing

Forfatter: info mangler
Bog
  • Denne udgave
  • Bog, hardback
  • Engelsk

Beskrivelse

The only single-source reference on the science of olives and olive oil nutrition and health benefits

Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more.

People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book:  

Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human healthExplores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human healthProvides important information about new findings on olive oil and lipids which reviews the latest researchExplores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more  Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

Læs hele beskrivelsen
Detaljer
  • SprogEngelsk
  • Sidetal688
  • Udgivelsesdato25-08-2017
  • ISBN139781119135319
  • Forlag John Wiley & Sons Inc
  • FormatHardback
Størrelse og vægt
  • Vægt1383 g
  • Dybde3,2 cm
  • coffee cup img
    10 cm
    book img
    18 cm
    25,2 cm

    Findes i disse kategorier...

    Velkommen til Saxo – din danske boghandel

    Hos os kan du handle som gæst, Saxo-bruger eller Saxo-medlem – du bestemmer selv. Skulle du få brug for hjælp, sidder vores kundeservice-team klar ved både telefonerne og tasterne.

    Om medlemspriser hos Saxo

    For at købe bøger til medlemspris skal du være medlem af Saxo Premium, Saxo Shopping eller Saxo Ung. De første 7 dage er gratis for nye medlemmer. Medlemskabet fornyes automatisk og kan altid opsiges. Læs mere om fordelene ved vores forskellige medlemskaber her.

    Machine Name: SAXO081