Boskou D. Olive Oil: Chemistry and Technology

2nd edition. — AOCS Press, 2006. — 253 p. — ISBN: 189399788X.A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary heart disease.
The object of Olive Oil: Chemistry and Technology, 2nd edition is to provide a compact and readable text on most important aspects of chemistry, technology, quality, analysis, and biological importance of olive oil. Topics were selected that have been developing rapidly in recent years and are expected to provide the reader with a background to address more specific problems that may arise in the future.Overview and economics
The Culture of the Olive Tree (Meditrranean world)
Characteristics of the Olive Tree and Olive Fruit
Olive Oil in the World MarketChemistry, properties, health effects
Olive Oil Composition
Polar Phenolic Compounds
Olive Oil Quality
Analysis and Authentication
Healthful Properties of Olive Oil Minor ComponentsProcessing and application
Olive Oil Extraction
Treatments and Modifications
Storage and Packing
Culinary Applications