Table of Contents
Table of Contents
Preface
Chapter 1 – Chemistry and Bioactive Components of Olive Oil (pp. 1-14)
Raquel de Pinho Ferreira Guiné (CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Portugal)
Chapter 2 – Olive Oil: Production, Bioactive Properties and Public Health (pp. 15-28)
Hui Jun Chih (School of Public Health, Faculty of Health Sciences, Curtin University, Australia)
Chapter 3 – Analysis through Graphical Knowledge of Historical Olive Oil Production Obtained from Mechanical Procedures: Application to the Invention Privileges and Patents from the Historical Archive of the Spanish Office of Patents and Trademarks (pp. 29-40)
José Ignacio Rojas-Sola and Miguel Castro-García (University of Jaén, Department of Engineering Graphics, Design and Projects, Campus de las Lagunillas, Spain)
Chapter 4 – Fatty Acid, Sterol and Polyphenol Content in Most Monovarietal Oils of the Spanish East Areas (pp. 41-68)
Isabel López-Cortés, Domingo C. Salazar-García, Domingo M. Salazar and Borja Velázquez-Martí (Department of Vegetal Production, Universidad Politécnica de Valencia, Valencia, Spain and others)
Chapter 5 – Effect of the Growing Area and Cultivar on Phenolic Content and Volatiles Compounds of Related Products of Selected Tunisian Olive Varieties (pp. 69-78)
Faten Brahmi, Guido Flamini, Beligh Mechri and Mohamed Hammami (Laboratory of Biochemistry, UR ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, Tunisia and others)
Chapter 6 – Investigations on the Quality of Italian and Greek Olive Oils in Terms of Varietal and Geographical Origin by Using Different Analytical Methods (pp. 79-96)
Francesco Longobardi, Grazia Casiello, Daniela Sacco, Andrea Ventrella, Antonio Sacco and Michael G. Kontominas (Dipartimento di Chimica, Università di Bari “Aldo Moro”, Bari, Italy and others)
Chapter 7 – Olive Variety Suitability and Training System for Modern Olive Growing: Plant Growth and Yield Components (pp. 97-118)
Mouna Aïachi Mezghani (Institut de l’olivier, Station Régionale de Sousse, Sousse, Tunisie)
Chapter 8 – How Agronomic Factors Affects Olive Oil Composition and Quality (pp. 119-142)
Ricardo Malheiro, Susana Casal, Paula Baptista and José Alberto Pereira (Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança, Portugal and others)
Chapter 9 – Olive Oil: Production and Nutritional Properties (pp. 143-164)
María del Pilar Godoy-Caballero, María Isabel Acedo-Valenzuela, Teresa Galeano-Díaz, Héctor Goicoechea and María Julia Culzoni (Departamento de Química Analítica, Universidad de Extremadura, Badajoz, España and others)
Chapter 10 – Chemopreventive Activities of Hydroxytyrosol: The Major Phenol Alcohol of Extra-Virgin Olive Oil (pp. 165-186)
Patrizia Rosignoli, Maria Vittoria Sepporta, Raffaela Fuccelli and Roberto Fabiani (Dipartimento di Chimica, Biologia e Biotecnologie University of Perugia, Italy)
Chapter 11 – Virgin Olive Oil As a Source of Anti-Inflammatory Agents (pp. 187-210)
Susana M. Cardoso, Marcelo D. Catarino, Marta S. Semião and Olívia R. Pereira (CERNAS, School of Agriculture, Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal and others)
Chapter 12 – Olive Oil: Molecular Mechanisms and Cardiovascular Protective Role (pp. 211-232)
Sherif Y. Shalaby, Brandon J. Sumpio and Bauer E. Sumpio (Yale School of Medicine, New Haven, CT, USA)
Chapter 13 – Modern Psychophysics at Work: Dissociation between Sensory and Decision Processes within the Quality Assessment of Olive Oil (pp. 233-258)
Teresa L. Martín-Guerrero, Concepción Paredes-Olay, Juan M. Rosas and Manuel M. Ramos-Álvarez (Department of Psychology, University of Jaén, Spain)
Chapter 14 – The Role of Virgin Olive Oil in the Traditional Mediterranean Cuisine (pp. 259-282)
Antonella De Leonardis, Vincenzo Macciola and Francesco Lopez (Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 – Campobasso, Italy)
Chapter 15 – New Benefits of the Fibre in Green Table Olives (pp. 283-300)
Sergio Lopez, Sara Jaramillo, Beatriz Bermudez, Rocio Abia and Francisco J. G. Muriana (Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, Seville, Spain and others)
Chapter 16 – From Wastes to Added Value By-Products: An Overview on Chemical Composition and Healthy Properties of Bioactive Compounds of Olive Oil Chain By-Products (pp. 301-334)
Ana María Gómez-Caravaca, Vito Verardo, Alessandra Bendini and Tullia Gallina Toschi (Department of Analytical Chemistry, University of Granada, Granada, Spain and others)
Chapter 17 – Recovery of Polyphenols from Olive Oil Mill Wastes: A Selective Approach Anchored to Molecularly Imprinting Technology (pp. 335-350)
Raquel Garcia, Nuno Martins and Maria João Cabrita (ICAAM — Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Évora, Portugal)
Chapter 18 – Disposal and Treatment of Olive Oil Industry Wastes (Olive Mill Wastewaters, Solid Wastes) for the Remediation of Polluted Cultivated Soils and Industrial Wastewaters (pp. 351-370)
Zacharias Ioannou and Victor Kavvadias (Department of Food Science & Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece and others)
Index