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Constituents, Quality, Health Properties and Bioconversions
出版IntechOpen, 2012-02-01
主題Technology & Engineering / Food Science / Food Safety & SecurityScience / General
ISBN95330792159789533079219
URLhttp://books.google.com.hk/books?id=B-udoAEACAAJ&hl=&source=gbs_api
註釋The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. 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.