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Chemical Story of Olive Oil - by Richard Blatchly & Zeynep Delen & Patricia O'Hara (Paperback)

Chemical Story of Olive Oil - by  Richard Blatchly & Zeynep Delen & Patricia O'Hara (Paperback) - 1 of 1
$40.20 sale price when purchased online
$42.00 list price
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About this item

Highlights

  • Despite the growing interest in olive oil, most people know very little about what it is or how it is made.
  • Author(s): Richard Blatchly & Zeynep Delen & Patricia O'Hara
  • 372 Pages
  • Technology, Food Science

Description



About the Book



Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective.



Book Synopsis



Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective.

Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity.

Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.



From the Back Cover



Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective.

Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results eg why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity.

Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.

Dimensions (Overall): 8.9 Inches (H) x 6.0 Inches (W) x .9 Inches (D)
Weight: 1.25 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 372
Genre: Technology
Sub-Genre: Food Science
Publisher: Royal Society of Chemistry
Theme: General
Format: Paperback
Author: Richard Blatchly & Zeynep Delen & Patricia O'Hara
Language: English
Street Date: February 21, 2017
TCIN: 94294554
UPC: 9781782628569
Item Number (DPCI): 247-35-6343
Origin: Made in the USA or Imported

Shipping details

Estimated ship dimensions: 0.9 inches length x 6 inches width x 8.9 inches height
Estimated ship weight: 1.25 pounds
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