Olive oil sensory science /

• Κύριος συγγραφέας: Monteleone, Erminio
• Άλλοι συγγραφείς: Langstaff, Susan
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Chichester, West Sussex : Wiley Blackwell, [2013]
• Θέματα: Olive oil.; Olive oil industry.; Olive oil > Analysis.; Food > Sensory evaluation.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

Πίνακας περιεχομένων:

• Olive oil sensory science: an overview
• Quality excellence in extra virgin olive oils
• The basis of sensory properties of virgin olive oil
• Sensory perception and other factors affecting consumer choice of olive oil
• Sensory quality control
• Sensory methods for optimizing and adding value to extra virgin olive oil
• Consumer research on olive oil
• Sensory functionality of extra-virgin olive oil
• Investigating the culinary use of olive oils
• Olive oils from Spain
• Olive oil from Italy
• Olive oils from Greece
• Olive oils from California
• Olive oils from Australia and New Zealand
• Olive oils from South America.