TY - CHAP A1 - Gianluca Veneziani A2 - Beatrice Sordini A3 - Agnese Taticchi A4 - Sonia Esposto A5 - Roberto Selvaggini A6 - Stefania Urbani A7 - Ilona Di Maio and Maurizio Servili ED1 - Dimitrios Boskou ED2 - Maria Lisa Clodoveo Y1 - 2016-10-26 PY - 2016 T1 - Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality 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. 2 UR - https://doi.org/10.5772/64796 DO - 10.5772/64796 SN - 978-953-51-2725-3 PB - IntechOpen CY - Rijeka Y2 - 2021-12-03 ER -