"Olive Oil: Constituents, Quality, Health Properties and Bioconversions" ed. by Boskou Dimitrios

This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

Contents
Part 1 Olive Oil Composition, Analysis and Quality
1 Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions
2 Olive Oil Composition: Volatile Compounds
3 Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil
4 Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications
5 Metal Determinations in Olive Oil
6 Sensory Analysis of Virgin Olive Oil
7 Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy
8 Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics
9 Traceability of Origin and Authenticity of Olive Oil
10 Quality Assessment of Olive Oil by 1H-NMR Fingerprinting
11 Cultivation of Olives in Australia
12 Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach
Part 2 Olive Oil Extraction and Waste Water Treatment Biotechnological and Other Applications
13 New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments
14 Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil
15 Olive Oil Mill Waste Treatment: Improving the Sustainability of the Olive Oil Industry with Anaerobic Digestion Technology
16 Potential Applications of Green Technologies in Olive Oil Industry
17 Microbial Biotechnology in Olive Oil Industry
Part 3 Bioavailability and Biological
18 Metabolism and Bioavailability of Olive Oil Polyphenols
19 _Oleocanthal: A Naturally Occurring Anti-Inflammatory Agent in Virgin Olive Oil
20 Biological Properties of HydroxytyrosoI and Its Derivatives
21 Differential Effect of Fatty Acids in Nervous Control of Energy Balance
Part 4 Innovative Techniques for the Production of Olive Oil Based Products
22 Meat Products Manufactured with Olive Oil
23 Meat Fat Replacement with Olive Oil
24 Structured Olive Oil Triacylglycerols
25 Olive Oil as Inductor of Microbial Lipase
26 Olive Oil-based Delivery of Photosensitizers for Bacterial Eradication
Part 5 Regional Studies
27 Olive Oil Sector in Albania and Its Perspective