Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Olives and olive oil as functional foods [Texte électronique] : bioactivity, chemistry and processing / edited by Paul Kiritsakis,... Fereidoon Shahidi,...
Publication : Hoboken (N.J.) : Wiley, copyright 2017
Description matérielle : 1 online resource
Collection : Functional food science and technology series
Lien à la collection : Functional foods science and technology series (Online)
Note(s) : Notes bibliogr.
La pagination de l'édition imprimée correspondante est de : XVII-668 p.
Autre(s) auteur(s) : Kiritsakis, Apostolos. Éditeur scientifique
Shahidi, Fereidoon (1951-....). Éditeur scientifique
Sujet(s) : Aliments fonctionnels
Olives
Huile d'olive
Indice(s) Dewey : 613.28 (23e éd.) = Éléments nutritifs particuliers (diététique)
Identifiants, prix et caractéristiques : ISBN 9781119135326. - ISBN 111913532X. - ISBN 9781119135333. - ISBN 1119135338. - ISBN 9781119135340. - ISBN 1119135346. - ISBN 9781119135319 (erroné). - ISBN 1119135311 (erroné)
Identifiant de la notice : ark:/12148/cb45369942h
Notice n° :
FRBNF45369942
(notice reprise d'un réservoir extérieur)
Table des matières : Olives and Olive Oil as Functional Foods; Contents; List of Contributors; Preface;
1 Olive tree history and evolution; 1.1 Introduction; 1.2 The olive culture in the
Mediterranean region; 1.3 Evolution of the olive tree from a botanical point of view;
1.3.1 Botanical classification; 1.3.2 Origin and revolution of the olive tree; 1.3.3
Domestication of the olive tree; 1.4 A different approach; 1.5 Conclusion; References;
2 Botanical characteristics of olive trees: cultivation and growth conditions ;
defense mechanisms to various stressors and effects on olive growth and functional
compounds.
2.1 Introduction2.1.1 Classification ; taxonomic hierarchy; 2.2 Botanical characteristics;
2.2.1 Anatomy ; morphology; 2.2.2 Flowering, pollination, and fruit set; 2.3 Cultivation
and growth conditions; 2.3.1 Climatic conditions; 2.3.2 Soil conditions; 2.3.3 Factors
affecting olive growth and composition; 2.4 Defense mechanisms against various stresses;
2.4.1 Development of defense mechanisms against drought; 2.4.2 Defense mechanisms
against combined stresses (drought, salinity, radiation, and heat); 2.5 Factors affecting
olive growth and functional compounds.
2.5.1 Effects of heat, salinity, and irrigation systems on olive growth2.5.2 Effects
of various stresses on fruit weight, anatomy, and composition; 2.5.3 Fruit growth,
maturation, and ripening physiology; 2.5.4 Changes in fruit composition and functional
compounds during fruit development; 2.6 Conclusion; References; 3 Conventional and
organic cultivation and their effect on the functional composition of olive oil; 3.1
Introduction; 3.2 Productivity; 3.3 Environmental impact; 3.4 Pesticide residues;
3.5 Oil composition and quality; 3.6 Conclusion; References.
4 The influence of growing region and cultivar on olives and olive oil characteristics
and on their functional constituents4.1 Introduction; 4.2 Overview of olive orchards
in some world crop areas; 4.2.1 European Union (EU); 4.2.2 Maghreb countries; 4.2.3
South America; 4.2.4 Other countries; 4.3 Global olive oil cultivars; 4.3.1 Spanish
cultivars; 4.3.2 Italian cultivars; 4.3.3 Greek cultivars; 4.3.4 Israeli cultivar:
'Barnea'; 4.3.5 Californian cultivar: 'Mission'; 4.4 Olive oil composition affected
by genetic and environmental factors; 4.4.1 Overview of EVOO variability.
4.4.2 Effects of growing region and cultivar on EVOO characteristics4.5 Conclusion;
Acknowledgments; References; 5 Olive fruit and olive oil composition and their functional
compounds; 5.1 Introduction; 5.2 The olive fruit; 5.3 Description of olive fruit and
olive oil constituents; 5.3.1 Water; 5.3.2 Sugars; 5.3.3 Proteins; 5.4 Olive oil;
5.4.1 Olive oil acylglycerols and fatty acids; 5.5 Pigments; 5.6 Phenols; 5.6.1 Phenol
classes present in olives and olive oil; 5.6.2 Contribution of polar phenols to oil
quality; 5.7 Hydrocarbons; 5.8 Triterpenoids.
