Sustainability of Olive Oil System
Sustainability of Olive Oil System
English[eng]
9783040000000
extra virgin olive oil||authentication||chemometrics||proton NMR||carbon NMR||machine learning||artificial neural networks||PLS-DA||olive leaf polyphenols||encapsulation||functional food||mayonnaise||alginate/pectin beads||phenolic extract||food enrichment||olive leaves||organic||local||consumer attitude||up-cycled ingredients||by-products||generational differences||virgin olive oil||organic production||harvesting method||harvesting time||volatile compounds||olive by-product||reactive oxygen species (ROS)||olive leaf||pomace||olive wastewater||clones||minor accessions||olive oil||quality||olive landrace||ripening||harvest season||antioxidants||minor compounds||oil quality||circular economy||environmental impact||global warming||valorization of waste||phenolic compounds||acidic hydrolysis||derivative UV spectroscopy||green chemistry||screening methods||health claim||antioxidant activity||olive mill wastewaters||reactive oxygen species||vascular cells||breadsticks||gluten-free||olive oil by-products||oxidation stability||electronic nose||accelerated shelf-life tests||transparent plastic material||metallized material||brown-amber glass||oxidation||stability||packaging||olive oil quality||life cycle assessment||biocompounds||shelf life||environmental sustainability||biscuits||gluten-free breadsticks||salad dressing||vegan mayonnaise||waste recovery||choice experiment (CE)||extra virgin olive oil (EVOO)||willingness to pay (WTP)||country of origin||organic food||consumer preferences||sustainable food system||authenticity||biodiversity||differential scanning calorimetry||color||chlorophyll||geographical origin||botanical origin||principal component analysis||anaerobic codigestion||biomethane||life cycle assessment (LCA)||life cycle costing (LCC)||olive mill by-products||olive composition||olive cultivars||olive ripening||PLS regression model||portable device||quality parameters||sustainability||Olea europaea||kaolin||zeolitite||foliar treatments||sustainable agriculture||crop defense||autochthonous cultivars||molecular fingerprinting||polyphenol content||gene expression||fruit developmental stages||n/a||olive storage duration||oil chemical composition||sensory properties
English[eng]
9783040000000
extra virgin olive oil||authentication||chemometrics||proton NMR||carbon NMR||machine learning||artificial neural networks||PLS-DA||olive leaf polyphenols||encapsulation||functional food||mayonnaise||alginate/pectin beads||phenolic extract||food enrichment||olive leaves||organic||local||consumer attitude||up-cycled ingredients||by-products||generational differences||virgin olive oil||organic production||harvesting method||harvesting time||volatile compounds||olive by-product||reactive oxygen species (ROS)||olive leaf||pomace||olive wastewater||clones||minor accessions||olive oil||quality||olive landrace||ripening||harvest season||antioxidants||minor compounds||oil quality||circular economy||environmental impact||global warming||valorization of waste||phenolic compounds||acidic hydrolysis||derivative UV spectroscopy||green chemistry||screening methods||health claim||antioxidant activity||olive mill wastewaters||reactive oxygen species||vascular cells||breadsticks||gluten-free||olive oil by-products||oxidation stability||electronic nose||accelerated shelf-life tests||transparent plastic material||metallized material||brown-amber glass||oxidation||stability||packaging||olive oil quality||life cycle assessment||biocompounds||shelf life||environmental sustainability||biscuits||gluten-free breadsticks||salad dressing||vegan mayonnaise||waste recovery||choice experiment (CE)||extra virgin olive oil (EVOO)||willingness to pay (WTP)||country of origin||organic food||consumer preferences||sustainable food system||authenticity||biodiversity||differential scanning calorimetry||color||chlorophyll||geographical origin||botanical origin||principal component analysis||anaerobic codigestion||biomethane||life cycle assessment (LCA)||life cycle costing (LCC)||olive mill by-products||olive composition||olive cultivars||olive ripening||PLS regression model||portable device||quality parameters||sustainability||Olea europaea||kaolin||zeolitite||foliar treatments||sustainable agriculture||crop defense||autochthonous cultivars||molecular fingerprinting||polyphenol content||gene expression||fruit developmental stages||n/a||olive storage duration||oil chemical composition||sensory properties