"Olives and Olive Related Products: Innovations in Production and Processing" ed. by Vasiliki Lagouri, W. James Grichar
"Olives and Olive Related Products: Innovations in Production and Processing" ed. by Vasiliki Lagouri, W. James Grichar
ITexLi | 2025 | ISBN: 0854660321 9780854660322 085466033X 9780854660339 0854660887 9780854660889 | 134 pages | PDF | 20 MB
ITexLi | 2025 | ISBN: 0854660321 9780854660322 085466033X 9780854660339 0854660887 9780854660889 | 134 pages | PDF | 20 MB
This book explores the types and processing of olives, olive oil, and its by-products, which are increasingly recognized as an important supply of bioactive compounds.
By using unique biotechnological processing methods, the value of olive mill by-products can be upgraded, thus establishing a sustainable circular economy. Bioactive polyphenols such as oleuropein obtained from olive industry by-products can be applied to develop innovative products such as nutraceuticals and cosmeceuticals. It must be emphasized that consuming extra virgin olive oil and table olives is an important part of the Mediterranean diet, offering significant benefits to human health and reducing the risk of many chronic diseases.
Contents
1. Olive Products and Health Beneficial Polyphenols
2. Recent Advancements in the Use of Olive Products for Biotechnological Processes
3. The Role of Oleuropein on Cosmeceutical Applications for Enhanced Skin Health
4. Olive in Egypt: Cultural Practices for Sustainable Production
5. Olive Oil and Diseases
6. Olive Oil Tourism: Innovative or Traditional Form of Rural Tourism?
7. Mediterranean Treasures: Olive Varieties for Table and Olive Oil
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