Επιστημονικά άρθρα

The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

Throughout the world, farmers are adapting to the new circumstances brought about by the profound changes underway in the technological, economic and social spheres. Olive growers are no exception to this process. To help them in their move towards modernization, the International Olive Council (IOC) has brought out this publication entitled Production techniques in olive growing, which is the culmination of lengthy work carried out by a group of specialists from IOC member countries.