High Acid Olive Oil: Refining High Acid Olive Oil - Couverture souple

Hassanien, Mohamed Fawzy Ramadan; Samy, Ahmed

 
9783844331738: High Acid Olive Oil: Refining High Acid Olive Oil
Couverture souple
ISBN 10 : 3844331735 ISBN 13 : 9783844331738
Editeur : LAP LAMBERT Academic Publishing, 2011

Synopsis

Refining High Acid Olive Oil. The world production of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean Basin, where this agricultural system has been developing for thousands of years, characterized by its adaptation to the environment and its empiricism. Virgin olive oil is consumed unrefined, although a great proportion of the olive oil produced has to be refined to render it edible. Refining treatments are needed to remove or reduce the content of minor substances that may affect oil quality, such as phospholipids, FFA, pigments, peroxides, traces of metals, herbicides and volatile components. Phenolic compounds are among the substances eliminated during the different refining steps. At present, three types of olive oils are intended for refining: lampante olive oil, olive pomace oil and second centrifugation olive oil. Lampante olive oil is obtained from fruits by mechanical means, but it has undesirable organoleptic or chemical characteristics that make it unfit for consumption. The objective of the present work was to improve the quality of high-free fatty acid olive (HFFAO) oil.

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Présentation de l'éditeur

Refining High Acid Olive Oil. The world production of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean Basin, where this agricultural system has been developing for thousands of years, characterized by its adaptation to the environment and its empiricism. Virgin olive oil is consumed unrefined, although a great proportion of the olive oil produced has to be refined to render it edible. Refining treatments are needed to remove or reduce the content of minor substances that may affect oil quality, such as phospholipids, FFA, pigments, peroxides, traces of metals, herbicides and volatile components. Phenolic compounds are among the substances eliminated during the different refining steps. At present, three types of olive oils are intended for refining: lampante olive oil, olive pomace oil and second centrifugation olive oil. Lampante olive oil is obtained from fruits by mechanical means, but it has undesirable organoleptic or chemical characteristics that make it unfit for consumption. The objective of the present work was to improve the quality of high-free fatty acid olive (HFFAO) oil.

Biographie de l'auteur

Dr. Mohamed Fawzy Ramadan Hassanien is an Associate Professor at Zagazig University Egypt). He earned PhD in Food Chemistry from the Technical University of Berlin (Germany) 2004. He has published 70 peer reviewed original articles in international journals and 10 book chapters In 2009 he was awarded European Young Lipid Scientist Award.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2011
Langue
anglais
ISBN 10 
3844331735
ISBN 13 
9783844331738
Reliure
Broché
Nombre de pages
96
Coordonnées du fabricant
non disponible
Personne responsable
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