Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

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