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Author : David M. Neuman
Publisher :
ISBN 13 : 9781631957802
Total Pages : 240 pages
Book Rating : 4.05/5 ( download)
Download or read book Extra Virgin Olive Oil: The Truth in Your Kitchen written by David M. Neuman and published by . This book was released on 2022-06-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Claudio Peri
Publisher : John Wiley & Sons
ISBN 13 : 1118460456
Total Pages : 380 pages
Book Rating : 4.50/5 ( download)
Download or read book The Extra-Virgin Olive Oil Handbook written by Claudio Peri and published by John Wiley & Sons. This book was released on 2014-04-14 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
Author : Christina Pirello
Publisher : Penguin
ISBN 13 : 9781557884237
Total Pages : 324 pages
Book Rating : 4.34/5 ( download)
Download or read book Christina Cooks written by Christina Pirello and published by Penguin. This book was released on 2004-01-06 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.
Author : Victor R Preedy
Publisher : Academic Press
ISBN 13 : 0080922201
Total Pages : 1520 pages
Book Rating : 4.01/5 ( download)
Download or read book Olives and Olive Oil in Health and Disease Prevention written by Victor R Preedy and published by Academic Press. This book was released on 2010-03-23 with total page 1520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems
Author : Dr. Simon Poole
Publisher : Robinson
ISBN 13 : 9781472138460
Total Pages : 0 pages
Book Rating : 4.65/5 ( download)
Download or read book The Olive Oil Diet written by Dr. Simon Poole and published by Robinson. This book was released on 2018-03-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the World Best Mediterranean Cuisine Book - the Dun Gifford Prize - in the Gourmand Best in World awards, also the National Best Diet Book in the 'for the public' category. 'Useful, attractive and captivating' Olive Oil Times Is it true that two tablespoons of olive oil a day can halve your risk of heart disease and help sustain weight loss? Can olive oil kill cancer cells, fight Alzheimer's Disease, revive a failing heart and even turn off bad genes? The Olive Oil Diet takes an authoritative look at the science behind the headlines. Recent studies have shown that a diet based around olive oil will significantly improve your health, well-being and vitality. It will also help you maintain a healthy weight and avoid heart disease, stroke and diseases such as cancer, diabetes and dementia. All olive oils are not the same, however. This book also explores the effects of diverse varieties of olives, growing techniques and oil-production methods on the health-giving properties - and flavour - of different oils. With over 100 delicious recipes, it points the way to those extra virgin oils and food combinations that are likely to do you the most good. This fascinating journey to the heart of the Mediterranean reveals the extraordinary health secrets of nature's original superfood.
Author : Larry Olmsted
Publisher : Algonquin Books
ISBN 13 : 1616207418
Total Pages : 353 pages
Book Rating : 4.10/5 ( download)
Download or read book Real Food/Fake Food written by Larry Olmsted and published by Algonquin Books. This book was released on 2017-10-03 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
Author : Nancy Harmon Jenkins
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0544188667
Total Pages : 656 pages
Book Rating : 4.62/5 ( download)
Download or read book Virgin Territory written by Nancy Harmon Jenkins and published by Houghton Mifflin Harcourt. This book was released on 2015-02-10 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject and author of The Four Seasons of Pasta. Olive oil is more popular than ever, thanks to its therapeutic and preventative effects in treating different diseases, as well as the growing variety of brands and imports available. Nancy Harmon Jenkins, arguably the leading authority on olive oil and the healthy Mediterranean diet, presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets. Along with favorites like tapenade and pesto, you’ll find other exciting dishes like North African Seafood Tagine, Oven-Braised Artichokes with Potatoes and Onions, and Quince and Ginger Olive Oil Cake. But this book isn’t just a collection of hearty and healthful recipes; Jenkins also covers the history and culture of olive oil as well as how to buy it and cook with it. A thing of beauty with the stunning photographs of exquisite dishes as well as Jenkin’s own Tuscan olive tree grove, Virgin Territory captures the delights of making and cooking with olive oil. “Nancy Harmon Jenkins makes a compelling case that our most important cooking medium—olive oil—is the one we know least about….This is the definitive book on olive oil, and one that should change the way you shop.”—Amanda Hesser, co-founder of Food52.com, author of The Essential New York Times Cookbook “Virgin Territory is so essential because its subject is so well-colonized. Equal parts cookbook, autobiography, and culinary history, it's a compelling education in cooking's most essential oil.”—Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns
Author : Erminio Monteleone
Publisher : John Wiley & Sons
ISBN 13 : 1118332504
Total Pages : 330 pages
Book Rating : 4.04/5 ( download)
Download or read book Olive Oil Sensory Science written by Erminio Monteleone and published by John Wiley & Sons. This book was released on 2013-12-03 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.
Author : Jozef Miloš
Publisher :
ISBN 13 : 9781536123562
Total Pages : 0 pages
Book Rating : 4.60/5 ( download)
Download or read book Handbook of Olive Oil written by Jozef Miloš and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about phenolic compounds in VOO; the beneficial effects of phenolic compounds, contained in extra virgin olive oil, which have been reported in the last few years; an overview of different analytical approaches, including the most recent advances, and the difficulties regarding phenolic compounds determination in olive oil; olive oil wastes (OMW) characteristics, bio-valorisation potentialities and treatment options with regard to the economic feasibility, environmental regulations and challenges of existing waste disposal practices in olive-growing countries are discussed; the health effects of olive oil, including for the liver; a summary of the knowledge of the in vitro and in vivo effects of oleocanthal comparing, where available; the determinant factors that affect Japans olive oil imports; research on oleocanthal and its promising applications as a preventive and/or therapeutic agent for several diseases; and an examination of the organic olive oil sector, demonstrating its importance in terms of wealth and economic impact.
Author : Dimitrios Boskou
Publisher : Elsevier
ISBN 13 : 1630670421
Total Pages : 422 pages
Book Rating : 4.29/5 ( download)
Download or read book Olive and Olive Oil Bioactive Constituents written by Dimitrios Boskou and published by Elsevier. This book was released on 2015-08-15 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
