Extra Virgin Olive Oil Quality, Safety, and Authenticity

Extra Virgin Olive Oil Quality, Safety, and Authenticity

The prevention and bioactivity effects associated with the so-called "Mediterranean diet" make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classification...

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Bibliographic Details
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Technology: general issues
ANN
antioxidants
artificial intelligence AI
authenticity
botanical origin
cv. Koroneiki
cv. Mastoides
EU regulations
EVOO
extra virgin olive oil
FAEE
fatty acids
FT-IR
Greece
Kalamata PDO
Koroneiki cultivar
made in Italy
Messinia region
minor components
n/a
Nakazawaea molendini-olei
Nakazawaea wickerhamii
non-destructive techniques
olive fruits
panel test
phenolic compounds
phenols
pigments
quality
quality and chemical parameters
Raman
ready-to-use
sensory analysis
sensory quality
south Peloponnese
spectral signature
sterols
storage temperature
varietal typicity
virgin olive oil
VIS-NIR
volatile compounds
waxes
Yamadazyma terventina
yeast enzymatic activities
yeast microbiota
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Internet

Open Access: DOAB: description of the publication
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