Frying Changes Assessment – Present Legislation 5. Changes That Occur During Heating and Frying 4. References 4Įffect of Frying and Thermal Oxidation on Olive Oil and Food Quality Francisco J. The Utilization of Tac for Measuring the Stability of Oilsĥ.

Total Antioxidant Capacity of Olive Oils Nicoletta Pellegrini and Maurizio Battino 1. Types and Characteristics of Olive Oil 3. Carmen Ramírez-Tortosa, Sergio Granados and José L. ReferencesĬhemical Composition, Types and Characteristics of Olive Oil M. The Olive and Olive Oil in the Medieval and Modern Eras 8. The Olive Tree and Olive Oil in the Classical Greco-Roman World 7. Olive Cultivation in the Great Civilizations: Mesopotamia, Egypt, Israel, Phoenicia, Crete and Mycenae 6. Olive Cultivation in the Earliest Historical Times 5. The Origin and Spread of the Olive – a Complex Question 4. Olive Oil in Mediterranean Food José Mataix and Francisco Javier Barbancho 1. List of Contributors Preface Abbreviations 1 ISBN-10: 1-84593-068-1 ISBN-13: 978-1-84593-068-4 Produced and typeset by Columns Design Ltd, Reading Printed and bound in the UK by Cromwell Press, Trowbridge A catalogue record for this book is available from the Library of Congress, Washington, DC. A catalogue record for this book is available from the British Library, London, UK. No part of this publication may be reproduced in any form or by any means, electronically, mechanically, by photocopying, recording or otherwise, without the prior permission of the copyright owners. Carmen Ramírez-Tortosa and Parveen YaqoobĬABI is a trading name of CAB International CABI Head Ofﬁce Nosworthy Way Wallingford Oxfordshire OX10 8DE UK Tel: +44 (0)1491 832111 Fax: +44 (0)1491 833508 E-mail: Website: CABI North American Ofﬁce 875 Massachusetts Avenue 7th Floor Cambridge, MA 02139 USA Tel: +1 6 Fax: +1 6 E-mail: Old and thirty olive trees under the shining sun of the day dusty olive-tree ﬁelds from the land of Andalucía … Antonio Machado (The olive trees) Free translation

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