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"The reference presents detailed research on the olive (Olea europaea) and the stone fruit. Readers will learn about the biotechnology, plant nutrition, plant breeding, pomology, postharvest physiology, plant pathology of these two plant species. In a prac"
The reference presents detailed research on the olive (Olea europaea) and the stone fruit. Readers will learn about the biotechnology, plant nutrition, plant breeding, pomology, postharvest physiology, plant pathology of these two plant species. In a practical sense, the book also presents applicable agricultural knowledge about these plants for crop improvement, production, nutrients, pest management, disease, genetic, genomic and the food industry. The contributions by the authors of this book include descriptions about the manipulation of variables and genetic resources of inheritance of quantitative genes, crop rotation, soil water, and the effect of temperature on crop production. Aspects such as protecting crops against pests and diseases whilst ensuring the protection of human health are also taken into account. This is a valuable reference for students, scientists, horticulturists and, in general, for anyone wishing to obtain knowledge and experience with olives and drupes to increase productivity.
The reference presents detailed research on the olive (Olea europaea) and the stone fruit. Readers will learn about the biotechnology, plant nutrition, plant breeding, pomology, postharvest physiology, plant pathology of these two plant species. In a practical sense, the book also presents applicable agricultural knowledge about these plants for crop improvement, production, nutrients, pest management, disease, genetic, genomic and the food industry. The contributions by the authors of this book include descriptions about the manipulation of variables and genetic resources of inheritance of quantitative genes, crop rotation, soil water, and the effect of temperature on crop production. Aspects such as protecting crops against pests and diseases whilst ensuring the protection of human health are also taken into account. This is a valuable reference for students, scientists, horticulturists and, in general, for anyone wishing to obtain knowledge and experience with olives and drupes to increase productivity. Cultivating Empathy is perfect for any student or practicing health care professional who has felt that there was an absence of rapport when interacting with clients or patients and their families.
Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.
Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters. - Presents basic knowledge about the mechanisms of this treatment in direct and indirect modes - Contains equipment specifications, process parameters and types of the products - Brings numerous examples of applications classified by types of food and products treated by HVED - Presents optimal HVED regimes to enhance food and biomass processing