Table of Contents

PART 1: OVERVIEW and ECONOMICS 1: The Culture of the Olive Tree (Meditrranean World) 2: Characteristics of the Olive Tree and Olive Fruit 3: Olive Oil in the World Market

PART 2: CHEMISTRY, PROPERTIES, HEALTH EFFECTS 4: Olive Oil Composition 5: Polar Phenolic Compounds 6: Olive Oil Quality 7: Analysis and Authentication 8: Healthful Properties of Olive Oil Minor Components

PART 3: PROCESSING AND APPLICATION 9: Olive Oil Extraction 10: Treatments and Modifications 11: Storage and Packing 12: Culinary Applications

Promotional Information

A compact and readable text on the most important aspects of chemistry, technology, quality, anaysis and biological importance of olive oil

About the Author

Dimitrios Boskou received his diploma and doctor’s degree in chemistry from the School of Chemistry, Aristotle University of Thessaloniki, Hellas; his Ph.D.in Food Science from the University of London; and a Doctor of Science degree from the School of Chemistry, Aristotle University. He served as an assistant lecturer, assistant professor, associate professor, professor, and head of the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University (1970-2006). In the period from 1986 to 1998 he was a member of the IUPAC Oils, Fats, and Derivatives Commission. He served as a member of the Supreme Chemical Council, Athens (1995-2005), and a member of the Scientific Committee for Food of the European Commission and an expert of the Food Additives Panel of the European Food Safety Authority (1995-2012).Dr. Boskou has published over 90 papers and reviews. He is the editor of 7 books and the author of 20 chapters in books related to the major and minor constituents of fats, natural antioxidants, olive oil, and heated fats, published in the United States, the United Kingdom, France, India, and Croatia. He is also a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.