Chapter 33. Influence of Processing on Virgin Olive Oil Quality

  1. Y. H. Hui Senior Scientist
  1. Maria Roca,
  2. Beatriz Gandul-Rojas,
  3. M. Isabel Mínguez-Mosquera

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch33

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Roca, M., Gandul-Rojas, B. and Mínguez-Mosquera, M. I. (2006) Influence of Processing on Virgin Olive Oil Quality, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch33

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Group of Chemistry and Biochemistry of Pigments, Food Biotechnology Department, Instituto de la Grasa (CSIC), Av. Padre García Tejero 4, 41012, Sevilla, Spain

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

SEARCH

CHAPTER TOOLS

Get PDF (259K)

Keywords:

  • influence of processing on virgin olive oil quality;
  • olive oil quality markers;
  • olive oil processing traceability markers

Summary

This chapter contains sections titled:

  • Introduction

  • Process of Extraction of Virgin Olive Oil

  • Influence of Processing on Main Characteristics of Virgin Olive Oil

  • Quality Markers of Olive Oil

  • Traceability Markers of Olive Oil Processing

  • References

Get PDF (259K)