Extra Virgin Olive Oil Quality, Safety, and Authenticity

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as...

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Shranjeno v:
Bibliografske podrobnosti
Korporativna značnica: Varzakas, Theodoros
Format: Livro
Jezik:Inglês
Izdano: MDPI - Multidisciplinary Digital Publishing Institute 2021
Teme:
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
yeast microbiota
extra virgin olive oil
Nakazawaea molendini-olei
Nakazawaea wickerhamii
Yamadazyma terventina
yeast enzymatic activities
volatile compounds
sensory analysis
phenols
sensory quality
varietal typicity
EVOO
Kalamata PDO
Koroneiki cultivar
Greece
Messinia region
EU regulations
quality and chemical parameters
sterols
cv. Koroneiki
cv. Mastoides
south Peloponnese
fatty acids
botanical origin
authenticity
Raman
FT-IR
virgin olive oil
quality
panel test
VIS-NIR
ANN
made in Italy
minor components
pigments
antioxidants
non-destructive techniques
ready-to-use
spectral signature
artificial intelligence AI
olive fruits
storage temperature
FAEE
waxes
phenolic compounds
n/a
Online dostop:https://directory.doabooks.org/handle/20.500.12854/76868
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