Can I read Olive Oil Sensory Science on EtoBox?

Olive Oil Sensory Science by Erminio Monteleone; Susan Langstaff is a book available to read on EtoBox.

What is Olive Oil Sensory Science about?

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production

Author

Erminio Monteleone; Susan Langstaff

Publisher

Chichester, West Sussex: Wiley Blackwell

Published

2014

Language

EN

ISBN

9781118332511

Subjects

Science, Engineering, Stem