Title Statements
- Full title :Fruit Oils
Edition Statements
- Publication Date:2019.
Publication Statements
- Publisher(s):Springer
- Place of Publication:Cham
- Language:eng
- Publication Date:2019.
Notes
4.2 Equipment Used to Produce Olive Oil
The Physical Object
- Description:1 online resource (910 pages)
Edition Identifiers
- ISBN:9783030124731, 3030124738
- oclc:on1101029135
- LC Classification:TP248.65.F66QH345QD4
Table of Contents
Intro; Preface; Fruit Oils: Chemistry and Functionality; Description; Key Features; Readership; Contents; Contributors; About the Editor; Part I: General Aspects; Chapter 1: Chemistry and Functionality of Fruit Oils: An Introduction; 1 Challenge of Fruit Oils Production; 2 Extraction of Fruit Oils; 3 Chemistry and Functionality of Fruit Oils; References; Chapter 2: Grading, Labeling and Standardization of Edible Oils; 1 Introduction; 2 The Relevance of Oils and Fats in the Global Market; 3 Unit Operations in Oil Extraction and Their Impact on Quality; 4 Standardization
4.1 Types of Lipids Found in the Global Market4.2 Standardization Bodies and Respective Standards for to Oils and Fats; 4.2.1 International Organization for Standardization (ISO); 4.2.2 Codex Alimentarius; 4.2.3 American Oil Chemists' Society (AOCS); 4.2.4 Fédération de l'industrie de l'huilerie de la CE (FEDIOL); 4.2.5 International Olive Council (IOC); 5 Grading; 5.1 Regulations on Quality Parameters; 6 Analytical Methodologies in Support of Consumers and Regulatory Bodies; 7 Aspects on Labeling; 7.1 Labelling in Accordance to Codex Alimentarius; 7.2 Labelling in Accordance to IOC
7.3 Quality Labels Managed by O…
Writers
No reviews yet. Be the first to rate this work.
Rate & Review