TY - CHAP A1 - Maria Tufariello A2 - Giovanni Mita A3 - Gianluca Bleve ED1 - Dimitrios Boskou ED2 - Maria Lisa Clodoveo Y1 - 2016-10-26 PY - 2016 T1 - Biotechnology can Improve a Traditional Product as Table Olives N2 - Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes. BT - Products from Olive Tree SP - Ch. 13 UR - https://doi.org/10.5772/64687 DO - 10.5772/64687 SN - 978-953-51-2725-3 PB - IntechOpen CY - Rijeka Y2 - 2022-01-22 ER -