Download or read book Recommended International Standard for Olive Oil Virgin and Refined and for Refined Olive residue Oil written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1970 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended International Standard for Olive Oil Virgin and Refined and for Refined Olive residue Oil written by FAO. Codex Alimentarius Commission and published by . This book was released on 1970 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recommended international standard for olive oil, virgin and for refined olive-residue oil; Bibliography; Standards for fats and oils adopted by the codex alimentarius commission; Acceptance procedure for codexcommodity standards; Extract from international olive oil agreement.

Download or read book Recommended International Standard for Olive Oil Virgin and Refined and for Refined Olive residue Oil written by Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission and published by . This book was released on 1970 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recommended international standard for olive oil, virgin and for refined olive-residue oil; Bibliography; Standards for fats and oils adopted by the codex alimentarius commission; Acceptance procedure for codexcommodity standards; Extract from international olive oil agreement.

Download or read book Recommended international Standard for olive oil virgin and reined and for refined olive residue oil written by and published by . This book was released on 1970 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended International Standard for Olive Oil Virgin and Refined Olive residue Oil written by Joint FAO/WHO Codex Alimentarius Commission. Codex Committee on Fats and Oils and published by . This book was released on 1973 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended International Standard for Olive Oil Virgin and Refined and for Refined Olive Residue Oil written by Bernan Associates and published by . This book was released on with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book GB 23347 2009 Translated English of Chinese Standard GB23347 2009 written by https://www.chinesestandard.net and published by www.ChineseStandard.net. This book was released on 2022-06-04 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Standard specifies the terms and definitions, classification, technical quality requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation requirements of olive oil and olive-pomace oil. This Standard applies to all kinds of olive oil and olive-pomace oil.

Download or read book GB T 23347 2021 Translated English of Chinese Standard GBT23347 2021 written by https://www.chinesestandard.net and published by www.ChineseStandard.net. This book was released on 2022-06-04 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Standard specifies the terms and definitions, classification, basic composition, quality requirements, inspection methods, inspection rules, labeling, packaging, storage, transportation and sales requirements of olive oil and olive-pomace oil. This Standard applies to the production, sale and import and export of commercial olive oil and olive-pomace oil.

Download or read book Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Org.. This book was released on 2001 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius is a collection of international standards for all the principal foods, whether processed, semi-processed or raw, including provisions regarding food hygiene, nutritional quality, food additives, pesticide residues and labelling issues. This volume contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils. It takes into account those texts adopted at the 24th session of the Commission in July 2001.

Download or read book The Extra Virgin Olive Oil Handbook written by Claudio Peri and published by John Wiley & Sons. This book was released on 2014-03-07 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.

Download or read book Olive Oil written by Dimitrios Boskou and published by CRC Press. This book was released on 2008-07-18 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It dis

Download or read book Handbook of Olive Oil Analysis and Properties written by Ramon Aparicio and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.

Download or read book Federal Register written by and published by . This book was released on 1979-05-07 with total page 1302 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book CAC RS written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1970 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Org.. This book was released on 2001 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius is a collection of international standards for all the principal foods, whether processed, semi-processed or raw, including provisions regarding food hygiene, nutritional quality, food additives, pesticide residues and labelling issues. This volume contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils. It takes into account those texts adopted at the 24th session of the Commission in July 2001.

Download or read book Olive and Olive Oil Bioactive Constituents written by Dimitrios Boskou and published by Elsevier. This book was released on 2015-08-15 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds. - Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics - Recovery of bioactive constituents from olive waste is comprehensively described - Explores the relationship betwen phenolic levels and sensory evaluation - Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research

Download or read book Olive Oil written by Dimitrios Boskou and published by Elsevier. This book was released on 2015-08-08 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary. - Includes the chemistry and properties of olive oils - Contains details on the healthful properties of olive oil minor components - Extensive informaton on the analysis and authentication of olive oils - Features an overview on the economics of olive oil in the world market