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Olives and olive oil as functional f...

Kiritsakis, Apostolos.

Olives and olive oil as functional foodsbioactivity, chemistry and processing /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Olives and olive oil as functional foodsedited by Apostolos Kiritsakis, Fereidoon Shahidi.
Reminder of title:	bioactivity, chemistry and processing /
other author:	Kiritsakis, Apostolos.
Published:	Hoboken, NJ :John Wiley & Sons,2017.
Description:	1 online resource.
Notes:	Includes index.
Subject:	Functional foods.
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119135340
ISBN:	9781119135340$q(electronic bk.)

Olives and olive oil as functional foodsbioactivity, chemistry and processing /
Olives and olive oil as functional foodsbioactivity, chemistry and processing /[electronic resource] :edited by Apostolos Kiritsakis, Fereidoon Shahidi. - 1st ed. - Hoboken, NJ :John Wiley & Sons,2017. - 1 online resource. - Functional food science and technology series. - Functional food science and technology series..

Includes index.

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 health -Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health -Provides important information about new findings on olive oil and lipids which reviews the latest research -Explores 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.

ISBN: 9781119135340$q(electronic bk.)

Standard No.: 99973707615

LCCN: 2017006969Subjects--Topical Terms:

288446
Functional foods.

LC Class. No.: QP144.F85

Dewey Class. No.: 613.2

Olives and olive oil as functional foodsbioactivity, chemistry and processing /
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245 0 0 $a Olives and olive oil as functional foods $h [electronic resource] : $b bioactivity, chemistry and processing / $c edited by Apostolos Kiritsakis, Fereidoon Shahidi.
250 $a 1st ed.
260 $a Hoboken, NJ : $b John Wiley & Sons, $c 2017.
300 $a 1 online resource.
490 1 $a Functional food science and technology series
500 $a Includes index.
520 $a 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 health -Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health -Provides important information about new findings on olive oil and lipids which reviews the latest research -Explores 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.
588 0 $a Print version record and CIP data provided by publisher.
650 0 $a Functional foods. $3 288446
650 0 $a Olive. $3 646861
650 0 $a Olive oil. $3 303043
700 1 $a Kiritsakis, Apostolos. $3 813038
700 1 $a Shahidi, Fereidoon, $d 1951- $3 301546
830 0 $a Functional food science and technology series. $3 698788
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119135340