The extra virgin olive oil handbook /
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Chichester :
Wiley-Blackwell,
2014.
|
| Subjects: |
Table of Contents:
- PART I THE PRODUCT : The extra-virgin olive oil chain / Claudio Peri - - Virgin olive oil Q definition and standards Manuela Mariotti - - The composition and nutritional properties of extra-virgin olive oil / Manuela Mariotti and Claudio Peri - - The sensory quality of extra-virgin olive oil / Mario Bertuccioli and Erminio Monteleone - - Olive tree cultivars / Luana Ilarioni and Primo Proietti - - The role of oxygen and water in the extra-virgin olive oil process / Bruno Zanoni - - Extra-virgin olive oil contaminants / Cristina Alamprese - - PART II THE PROCESS : Olive harvesting / Luigi Nasini and Primo Proietti - - Olive handling, storage and transportation / Primo Proietti - - Olive cleaning / Claudio Peri - - Olive milling and pitting / Alessandro Leone - - Olive paste malaxation / Antonia Tamborrino - - Centrifugal separation / Lamberto Baccioni and Claudio Peri - - Filtration of extra-virgin olive oil / Claudio Peri - - Extra-virgin olive oil storage and handling / Claudio Peri - - Extra-virgin olive oil packaging / Sara Limbo, Claudio Peri and Luciano Piergiovanni - - The olive oil refining process / Claudio Peri - - PART III THE PROCESS CONTROL SYSTEM : Process management system (PMS) / Claudio Peri - - Extra-virgin olive oil traceability / Bruno Zanoni - - Product and process certification / Ardian Marjani - - The hygiene of the olive oil factory / Cristina Alamprese and Bruno Zanoni - - Olive mill waste and by-products / Claudio Peri and Primo Proietti - - The production cost of extra-virgin olive oil / Enrico Bertolotti - - The culinary uses of extra-virgin olive oil / Alan Tardi - - An introduction to life-cycle assessment (LCA) / Stefano Rossi.