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Title: Olive Oil, From the Tree to the Table, Second Edition by Apostolos K. Kiritsakis, Elizabeth B. Lenart, Ruben J. Hernandez, Walter C. Willet ISBN: 0-917678-42-7 Publisher: Food & Nutrition Pr Pub. Date: 01 August, 1998 Format: Hardcover List Price(USD): $103.00 |
Average Customer Rating: 5 (1 review)
Rating: 5
Summary: Great scientific reference book for olive producers.
Comment: This book contains good basic research based information on several subjects related to olive oil. It starts with an overview of the history of olive oil, world production, and consumption trends. Then it goes deeply into the composition of the olive and covers the basics of harvest, storage and oil processing. It covers a lot of new information about processing by-products that are not covered in other texts and goes into great detail about the composition of olive oil suitable for an oil chemist or food-science student.
The chapters on deterioration of olive oil and packing and storing of oil give very good descriptions of the oxidation process and cover the pros and cons of different storage container types. This is the first time I found good information regarding oil storage in glass, plastic, and stainless steel. The chapter on refining olive oil also describes the methods used to treat defective olive oils.
The book also details the methods used to analyze oil chemically including the specific laboratory tests as well as a description of the International Olive Oil Council sensory analysis methodology. It also has a chapter on adulteration tests for genuineness in olive oil.
I really enjoyed the chapter that covers the effects of olive oil on the serum lipoprotein levels in relation to cholesterol types, heart disease, and the anti-oxidant properties important to cancer prevention. This subject is difficult to understand, but very important in the marketing of olive oil as a health food. Each chapter is well referenced to the original source of the experimental work, so the information is quite reliable. This is an impressive book that should be in every serious producer's reference Library.
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Title: Olive Production Manual (#3353) by Louise Ferguson, George C. Martin, G. Steven Sibbett ISBN: 1879906155 Publisher: UC Regents Pub. Date: December, 1994 List Price(USD): $32.00 |
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Title: Pruning and Training Systems for Modern Olive Growing by R. Gucci, C. Cantini, Claudio Cantini, Riccardo Gucci ISBN: 0643064435 Publisher: CSIRO PUBLISHING Pub. Date: 2000 List Price(USD): $40.00 |
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Title: Olives : The Life and Lore of a Noble Fruit by Mort Rosenblum ISBN: 0865475261 Publisher: North Point Press Pub. Date: 12 October, 1998 List Price(USD): $17.00 |
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Title: Olive Oil - From Tree to Table: From Tree to Table by Peggy Knickerbocker, Laurie Smith, Maggie Blyth Klein ISBN: 0811813509 Publisher: Chronicle Books Pub. Date: October, 1997 List Price(USD): $19.95 |
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Title: The Essential Olive Oil Companion by Anne Dolamore, Madeleine David ISBN: 1566563348 Publisher: Interlink Pub Group Pub. Date: October, 1999 List Price(USD): $15.95 |
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