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Olives and olive oil bioactive constituents / editor Dimitrios Boskou.

Contributor(s): Μπόσκου, Δημήτριος [ed.].
Material type: TextTextPublisher: Urbana, Illinois : AOCS Press, 2015Description: xxiii, 397 p. : ill., charts, maps ; 24 cm.ISBN: 9781630670412 (print); 9781630670429 (.epub); 9781630670437 (.mobi).Other title: Olive and olive oil bioactive constituents.Subject(s): Olive | Olive trees | Olive oil | Olive oil -- Analysis | Olive oil -- Health aspects | Olive oil -- Therapeutic use | Plant bioactive compounds | Plant polyphenolsDDC classification: 583.87
Partial contents:
1. Olive fruit, table olives, and olive oil bioactive constituents. - - 2. Minor bioactive olive oil components and health: key data for their role in providing health benefits in humans. - - 3. Cellular and molecular effects of bioactive phenolic compounds in olives and olive oil. - - 4. Olive oil phenolic composition as affected by geographic origin, olive cultivar, and cultivation systems. - - 5. Effect of fruit maturity on olive oil phenolic composition and antioxidant capacity. - - 6. From drupes to olive oil: an exploration of olive key metabolites. - - 7. Research and innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents. - - 8. Table olives as sources of bioactive compounds. - - 9. Bioactive phenolic compounds from Olea europaea: a challenge for analytical chemistry. - - 10. Analysis of bioactive microconstituents in olives, olive oil and olive leaves by NMR spectroscopy: an overview of the last decade. - - 11. Recovery of high added value compounds from olive tree products and olive processing byproducts.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Book Non Fiction 664.362 Oli (Browse shelf) Available Graduate (Specialized Nutrition - level 7) -- Recommended 13020886

Hard cover.

Includes bibliographic references and index.

1. Olive fruit, table olives, and olive oil bioactive constituents. - - 2. Minor bioactive olive oil components and health: key data for their role in providing health benefits in humans. - - 3. Cellular and molecular effects of bioactive phenolic compounds in olives and olive oil. - - 4. Olive oil phenolic composition as affected by geographic origin, olive cultivar, and cultivation systems. - - 5. Effect of fruit maturity on olive oil phenolic composition and antioxidant capacity. - - 6. From drupes to olive oil: an exploration of olive key metabolites. - - 7. Research and innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents. - - 8. Table olives as sources of bioactive compounds. - - 9. Bioactive phenolic compounds from Olea europaea: a challenge for analytical chemistry. - - 10. Analysis of bioactive microconstituents in olives, olive oil and olive leaves by NMR spectroscopy: an overview of the last decade. - - 11. Recovery of high added value compounds from olive tree products and olive processing byproducts.

For food and health scientists, nutritionists, dieticians, cardiovascular disease epidemiologists, pharmacologists, food technologists, agronomists, analytical chemists, and researchers and professionals in the area of bioscience involved in studies related to natural antioxidants, oxidative stress, inflammation, and chemoprevention.

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