Olive Oil: Production, Properties and Health Benefits

$82.00 – $135.00

Keith G. West (Editor)

Series: Food Science and Technology
BISAC: TEC003000

This book focuses on the production, chemical, nutritional and functional properties and health benefits of olive oil.

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Table of Contents

Preface

Chapter 1. Chemical and Pharmacological Properties of Olive Oil
Pooja Pooja and Laishram Saya Devi, PhD
Department of Chemistry, Sri Venkateswara College, University of Delhi, Delhi, India

Chapter 2. Does the Addition of Olive Leaves Improve the Quality of Olive Oil?
Hedia Manai-Djebali, PhD, Wafa Medfai, MD, Zina Harzalli, MD, and Imen Oueslati, PhD
Laboratory of Olive Tree Biotechnology, Centre of Biotechnology of Borj Cédria, Hammam-Lif, Tunisia

Chapter 3. Microencapsulation of Olive Oil: A Review
Wafa Medfai¹, Zina Harzalli¹, Adem Gharsallaoui², Ridha Mhamdi¹ and Imen Oueslati¹
¹Centre of Biotechnology of Borj-Cedria, Laboratory of Olive Biotechnology, Tunisia
²University Lyon, University Claude Bernard Lyon 1, CNRS, Villeurbanne, France

Chapter 4. Evaluation of Chemical, Nutritional and Functional Properties of Olive Oil During Frying
Zina Harzalli, Wafa Medfai, Ridha Mhamdi and Imen Oueslati
Laboratory of Olive Biotechnology, Centre of Biotechnologie of Borj-Cedria, Hammam-Lif, Tunisia

Chapter 5. Valorization of Olive By-Products: Challenges and Opportunities for the Olive Oil Sector
Imen Oueslati, Zina Harzalli, Wafa Medfai, and Hedia Manai-Djebali
Centre of Biotechnology of Borj-Cédria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia

Index

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