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Olive Oil and Health $385.00
Editors: James D. Corrigan
Book Description:
Olives are one of the main cultivation crops across the Mediterranean region and have been occupying an essential part in the diet of people in addition to their economy and culture for years. Besides food, olive oil has been used in various parts of daily life, such as medicines, fuel source, cosmetics, soap and even religious rituals. Olive oil is known to be highly superior to other oil types due to its health protection characteristics since they contain large amounts of monounsaturated fatty acids and natural antioxidants such as Vitamin A, K, cartenoids and phenols. This book presents topical research in the study of olive oil including innovative co-adjuvants to improve olive oil extraction; the chemical composition of olive oil; pesticide residues in olive oil; and natural antioxidants from olive mill wastes.

Table of Contents:
Preface

Squalene and Health
(A.Ramírez-Torres, C. Gabás, C. Barranquero, R. Martínez-Beamonte, M. Fernández-Juan, M.A. Navarro, N. Guillén, J.M. Lou-Bonafonte, C. Arnal, M.V. Martínez-Gracia, J. Osada, Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto Aragonés de Ciencias de la Salud, Universidad de Zaragoza, Salud del Gobierno de Aragón, Spain, and others)

Olive Oil and Cardiovascular Health Revisited
(Evangelia Tegou, Valentini Konstantinidou, Food Analysis Laboratory, Department of Food Technology, Technological Educational Institution of Athens, Egaleo, Greece, and others)

Authentication of Virgin Olive Oil by 1H-NMR and 13C and 2H-IRMS
(Rosa M. Alonso-Salces, José M. Moreno-Rojas, Margaret V. Holland, Claude Guillou, European Commission - Joint Research Centre, Institute for Health and Consumer Protection, Ispra, Italy)

Innovative Co-Adjuvants to Improve Olive Oil Extraction Outputs
(Bahar Aliakbarian, Patrizia Perego, Department of Chemical and Process Engineering “G.B. Bonino”, Genoa University, Genoa, Italy)

Minor Compounds of Olive Oil: Phytosterols and Tocopherols
(Sodeif Azadmard-Damirchi, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)

Sample Treatment and Determination of Polycyclic Aromatic Hydrocarbons and Pesticide Residues in Olive Oil
(R. Fernández-Fernández, R. Romero-González, A. Garrido Frenich, J. L. Martínez Vidal, Research Group “Analytical Chemistry of Contaminants”, Department of Analytical Chemistry, Almeria University, Almeria, Spain)

Utilization of Olive Oil and its By-Products for Industrial Applications
(N.R. Kamini, N.G. Edwinoliver, K. Thirunavukarasu, M.K. Gowthaman, C. Rose, Central Leather Research Institute, Adyar, Chennai , India)

Oleuropein Aglycon: The Bitter Treasure of Extra Virgin Olive Oil
(Stefania Rigacci, Andrea Berti, Department of Biochemical Sciences, University of Florence, Florence, Italy)

Effect of Packaging and Storage Conditions on Flavor Volatiles and Quality of Extra Virgin Olive Oil
(G. Pristouri, A. Badeka, M.G. Kontominas, Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina, Greece)

Natural Antioxidants from Olive Mill Wastes
(Spyridon Ntougias, Nektarios Kavroulakis, Democritus University of Thrace, Department of Environmental Engineering, Laboratory of Wastewater Management and Treatment, Xanthi, Greece, and others)

New Approaches to Olive Mill Wastes Bioremediation
(José C. Duarte, Susana O. Pires, Susana M. Paixão, M. Céu Sàágua, LNEG , National Laboratory for Energy and Geology, Bioenergy Unit, Lisboa, Portugal)

Phytosterols in Olive Oil
(M. Sánchez-Viñas, M.G. Bagur-González, L. Cuadros-Rodríguez, D. Gázquez-Evangelista, E. Pérez Castaño, Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain)

Olive Oil is Superior to other Dietary Fats for Reducing cardiovascular Risk in the Fed State: A Lipid and Comprehensive Perspective
(Almudena Ortega, Lourdes M. Varela, Sergio López, Beatriz Bermúdez, Yolanda M. Pacheco, José Villar, Rocío Abia, Francisco J.G. Suriana, Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, Seville, Spain, and others)

From Veiled Olive Oil to Nutraceutical Food
(L. Ambrosone, M. Mosca, A. Ceglie, Molise University, Campobasso, Italy)

Changes in the Functional Properties of Extra Virgin Olive Oil during Production, Food Processing and Storage
(Fabiano Jares Contesini, Francisco Fábio Cavalcante Barros, Júnio Cota Silva, Haroldo Yukio Kawaguti, Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil)

Olive Oil and By-Products: Mainly Components and Compounds, Effect on Health
(Guillermo Rodríguez-Gutiérrez, Juan Fernández-Bolaños, Food Biotechnology Departament, Instituto de la Grasa (CSIC), Seville, Spain)

Immunomodulatory Properties of Olive Oil: Effect on Infectious Disease Susceptibility
(María A. Puertollano, Elena Puertollano, Judit Contreras-Moreno, José M. Cerón, Manuel A. de Pablo, Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, Jaén, Spain)

Natural Antioxidants of Olive Oil and their Recovery from Olive Mill Wastewaters
(Ela Eroglu, University of California, Dept. of Plant and Microbial Biology, Berkeley, California)

Biosensors for Quality and Safety Control of Olive Oil: A Review
(Fabiana Arduini, Aziz Amine, Danila Moscone, Giuseppe Palleschi, Dipartimento di Scienze e Tecmologie Chimiche, Universita di Roma Tor Vergata, Rome, Italy, and others)

Bioavailability and Metabolism of Virgin Olive Oil Phenolic Compounds
(Raquel Mateos, Gema Pereira-Caro, Luis Goya, Laura Bravo, Departamento de Metabolismo y Nutrición, ICTAN-Instituto del Frío (CSIC), Madrid, Spain)

Olive Oil and Microbial Lipases: Products and Biotechnologies
(Licia María Pera, Mario Domingo Baigorí, PROIMI-CONICET (CCT), San Miguel de Tucumán, Tucumán, Argentina, and others)

Sensory Quality Characterization of Virgin Olive Oil Samples by Direct Analysis of the Volatile Fraction
(Silvia López-Feria, Soledad Cárdenas, Miguel Valcárcel, Department of Analytical Chemistry, University of Córdoba, Marie Curie Building, Córdoba, Spain)

Changes in Odour of Extra Virgin Olive Oil Exposed to Deep Frying and Light Using an Electronic Nose: Analysis of Volatile Compounds and Tocopherols
(Valeria Messina, Andrea Biolatto, Adriana Descalzo, Ana Sancho, Rosa Baby, Noemi Walsoe de Reca, CINSO (Centro de Investigaciones en SOlidos) CITEFA-CONICET, Buenos Aires, Argentina, and others)

Phenolic Compounds in Extra-Virgin Olive Oil
(Fabiano Jares Contesini, Cristiano Augusto Ballus, Júnio Cota Silva, Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil)

Molecular Mechanisms Involved in Hydroxytyrosol Protection against Oxidative Stress in HepG2 Cells
(María Angeles Martín, Sonia Ramos, Ana Belén Granado-Serrano, Ildefonso Rodríguez-Ramiro, Raquel Mateos, Laura Bravo, Luis Goya, Departamento de Metabolismo y Nutrición, Instituto del Frío (CSIC), Jose Antonio Novais, Madrid, Spain)

Mechanochemical Production of Olive Oil Based Composites
(Marina Nisnevitch, Svetlana Lugovskoy, Evgenia Gabidulin, Olga Shestak, Department of Chemical Engineering, Biotechnology and Materials, Ariel University Center of Samaria, Ariel, Israel)

Application of 13C NMR in Analytical Chemistry of Vegetable Oils:
A Challenge
(Giovanna Vlahov, CRA Centro per l’Olivicoltura e l’Industria Olearia, Sede Scientifica di Città S. Angelo, Città S. Angelo, Pescara, Italy)

Medicines Made With Olive Oil ^
(José L. Arias, Visitación Gallardo, Mª Adolfina Ruiz, Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain)

Index

   Series:
      Nutrition and Diet Research Progress
   Binding: ebook
   Pub. Date: 2010
   Pages: 7 x 10
   ISBN: 978-1-61761-170-4
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
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