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Handbook of Olive Oil

Overview of attention for book
Handbook of Olive Oil
Springer US

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Technological Aspects
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    Chapter 3 Lipid Biosynthesis in Olives
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    Chapter 4 Biogenesis of Olive Oil Aroma
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    Chapter 5 Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistry in Olives
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    Chapter 6 Analysis of Edible Oils
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    Chapter 7 Gas and Liquid Chromatography: Methodology Applied to Olive Oil
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    Chapter 8 Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications
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    Chapter 9 Other Techniques of Utility for Olive Oil Analysis
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    Chapter 10 Characterization: Mathematical Procedures for Chemical Analysis
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    Chapter 11 Sensory Quality of Olive Oils
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    Chapter 12 The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality
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    Chapter 13 Olive Oil Oxidation
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    Chapter 14 Authentication
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    Chapter 15 The Role of Lipids in Human Nutrition
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    Chapter 16 Some Nutritional Aspects of Olive Oil
Attention for Chapter 13: Olive Oil Oxidation
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Readers on

mendeley
5 Mendeley
Summary
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Chapter title
Olive Oil Oxidation
Chapter number 13
Book title
Handbook of Olive Oil
Published by
Springer, Boston, MA, January 2000
DOI 10.1007/978-1-4757-5371-4_13
Book ISBNs
978-1-4419-5194-6, 978-1-4757-5371-4
Authors

Maria Teresa Morales, Roman Przybylski

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 5 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 5 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 1 20%
Unknown 4 80%
Readers by discipline Count As %
Unknown 5 100%

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