The extra virgin olive oil handbook / (Record no. 64542)
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| fixed length control field | 06396cam a2200817 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | sulb-eb0032890 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | BD-SySUS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20170713221347.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 131018s2014 enk obf 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2013041637 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | N$T |
| -- | YDXCP |
| -- | DG1 |
| -- | TEFOD |
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| -- | BD-SySUS |
| 019 ## - | |
| -- | 874321910 |
| -- | 929524754 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118460436 (ePub) |
| International Standard Book Number | 111846043X (ePub) |
| International Standard Book Number | 9781118460443 (Adobe PDF) |
| International Standard Book Number | 1118460448 (Adobe PDF) |
| Canceled/invalid ISBN | 9781118460450 (cloth) |
| International Standard Book Number | 9781118460412 |
| International Standard Book Number | 1118460413 |
| International Standard Book Number | 1118460456 |
| International Standard Book Number | 9781118460450 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | NLGGC |
| System control number | 37320017X |
| OCLC library identifier | NZ1 |
| System control number | 15624986 |
| OCLC library identifier | NZ1 |
| System control number | 15920434 |
| OCLC library identifier | AU@ |
| System control number | 000052086861 |
| OCLC library identifier | DEBSZ |
| System control number | 431651639 |
| OCLC library identifier | DEBBG |
| System control number | BV043396287 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)861120215 |
| Canceled/invalid control number | (OCoLC)874321910 |
| -- | (OCoLC)929524754 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 977C6E39-5129-49E0-84B5-744C91C0D591 |
| Source of stock number/acquisition | OverDrive, Inc. |
| Note | http://www.overdrive.com |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP683 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.362 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 04 - TITLE STATEMENT | |
| Title | The extra virgin olive oil handbook / |
| Statement of responsibility, etc. | edited by Claudio Peri. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Chichester, West Sussex, UK : |
| Name of producer, publisher, distributor, manufacturer | John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2014. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on print version record and CIP data provided by publisher. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover; Title Page; Copyright; Contents; List of Contributors; Acknowledgements; Introduction; Part I The product; Chapter 1 The extra-virgin olive oil chain; 1.1 The legal classification and denomination of olive oils; 1.2 The subject of this handbook; 1.3 The extra-virgin olive oil chain; 1.4 Yield and quality; Reference; Chapter 2 Virgin olive oil: definition and standards; 2.1 The legal definition of virgin olive oil; 2.2 Quality standards of virgin olive oil; 2.3 Authenticity standards of virgin olive oil; Reference. |
| Formatted contents note | Chapter 3 The composition and nutritional properties of extra-virgin olive oil3.1 Triglycerides and fatty acids; 3.2 The nutritional role of olive oil triglycerides and fatty acids; 3.3 Minor components and antioxidants in extra-virgin olive oil; 3.4 The colour and odour components of extra-virgin olive oil; 3.5 Conclusion; References; Chapter 4 The sensory quality of extra-virgin olive oil; 4.1 Introduction; 4.2 The official evaluation of defects and positive sensory attributes; 4.3 The sensory profile; 4.4 Sensory performance of extra-virgin olive oil-food pairing. |
| Formatted contents note | Annex 4.1: The method for evaluating extra-virgin olive oil sensory profilesReferences; Chapter 5 Olive tree cultivars; 5.1 Introduction; 5.2 Cultivars; 5.3 The cultivar's relationship to productivity; 5.4 The cultivar's relationship to oil quality; 5.5 Common-sense recommendations; References; Chapter 6 The role of oxygen and water in the extra-virgin olive oil process; 6.1 The conflicting roles of oxygen; 6.2 The role of water in the transformation of phenolic compounds; References; Further reading; Chapter 7 Extra-virgin olive oil contaminants; 7.1 Introduction. |
| Formatted contents note | 7.2 Contaminants of virgin olive oilReferences; Part II The process; Chapter 8 Olive harvesting; 8.1 Introduction; 8.2 Olive ripening; 8.3 Harvesting systems; Annex 8.1: Methods for olive maturity assessment; References; Chapter 9 Olive handling, storage and transportation; 9.1 The autocatalytic nature of olives and oil degradation; 9.2 Avoid mechanical damage to the olives; 9.3 Control the time-temperature relationship; 9.4 Management of the harvesting-milling link; References; Chapter 10 Olive cleaning; 10.1 Introduction; 10.2 The separation section; 10.3 The washing section. |
| Formatted contents note | 10.4 Control pointsChapter 11 Olive milling and pitting; 11.1 Introduction; 11.2 Milling machines; 11.3 Pitting machines; References; Chapter 12 Olive paste malaxation; 12.1 Basic phenomena in malaxation; 12.2 Malaxers; References; Chapter 13 Centrifugal separation; 13.1 Introduction; 13.2 The three-phase process; 13.3 The two-phase process; 13.4 Decanters; 13.5 Disc centrifuges; 13.6 Final comments and remarks; Further reading; Chapter 14 Filtration of extra-virgin olive oil; 14.1 Introduction; 14.2 Filtration principles; 14.3 The filter media; 14.4 Filtration equipment. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil's sensory properties and health benefits are increasingly attracting the attention and interest of nutrition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Olive oil |
| Form subdivision | Handbooks, manuals, etc. |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| Topical term or geographic name as entry element | Olive oil. |
| Source of heading or term | fast |
| Authority record control number | (OCoLC)fst01045502 |
| Topical term or geographic name as entry element | Olive oil |
| General subdivision | Handbooks, manuals, etc. |
| Topical term or geographic name as entry element | Olive oil. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| Genre/form data or focus term | Handbooks and manuals. |
| Source of term | fast |
| Authority record control number | (OCoLC)fst01423877 |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Peri, C. |
| Fuller form of name | (Claudio), |
| Relator term | editor of compilation. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Title | Extra virgin olive oil handbook |
| Place, publisher, and date of publication | Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014 |
| International Standard Book Number | 9781118460450 |
| Record control number | (DLC) 2013039742 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118460412">http://onlinelibrary.wiley.com/book/10.1002/9781118460412</a> |
| Public note | Wiley Online Library [Free Download only for SUST IP] |
| 938 ## - | |
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| -- | EBSCOhost |
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| -- | Recorded Books, LLC |
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| -- | YBP Library Services |
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| -- | EBL - Ebook Library |
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| -- | EBL1650856 |
| -- | Ingram Digital eBook Collection |
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| -- | YBP Library Services |
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| -- | 12676027 |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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