Olives and olive oil as functional foods : (Record no. 311574)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05157cam a2200685Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn972640153 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124354.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| 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 | 170213s2017 nju o 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2017006969 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | OCLCO |
| -- | OCLCF |
| -- | OCLCQ |
| -- | OCLCA |
| -- | N$T |
| -- | DG1 |
| -- | EBLCP |
| -- | YDX |
| 019 ## - | |
| -- | 991645466 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119135326 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 111913532X |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119135340 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119135346 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119135333 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1119135338 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119135319 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1119135311 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)972640153 |
| Canceled/invalid control number | (OCoLC)991645466 |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QP144.F85 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 010000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 020000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MED |
| Subject category code subdivision | 076000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 613.2 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Olives and olive oil as functional foods : |
| Remainder of title | bioactivity, chemistry and processing / |
| Statement of responsibility, etc | edited by Paul Kiritsakis, Fereidoon Shahidi. |
| 264 #1 - | |
| -- | Hoboken, NJ : |
| -- | Wiley, |
| -- | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 588 0# - | |
| -- | Online resource; title from PDF title page (EBSCO, viewed June 23, 2017) |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Olives and Olive Oil as Functional Foods; Contents; List of Contributors; Preface; 1 Olive tree history and evolution; 1.1 Introduction; 1.2 The olive culture in the Mediterranean region; 1.3 Evolution of the olive tree from a botanical point of view; 1.3.1 Botanical classification; 1.3.2 Origin and revolution of the olive tree; 1.3.3 Domestication of the olive tree; 1.4 A different approach; 1.5 Conclusion; References; 2 Botanical characteristics of olive trees: cultivation and growth conditions -- defense mechanisms to various stressors and effects on olive growth and functional compounds |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.1 Introduction2.1.1 Classification -- taxonomic hierarchy; 2.2 Botanical characteristics; 2.2.1 Anatomy -- morphology; 2.2.2 Flowering, pollination, and fruit set; 2.3 Cultivation and growth conditions; 2.3.1 Climatic conditions; 2.3.2 Soil conditions; 2.3.3 Factors affecting olive growth and composition; 2.4 Defense mechanisms against various stresses; 2.4.1 Development of defense mechanisms against drought; 2.4.2 Defense mechanisms against combined stresses (drought, salinity, radiation, and heat); 2.5 Factors affecting olive growth and functional compounds |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.5.1 Effects of heat, salinity, and irrigation systems on olive growth2.5.2 Effects of various stresses on fruit weight, anatomy, and composition; 2.5.3 Fruit growth, maturation, and ripening physiology; 2.5.4 Changes in fruit composition and functional compounds during fruit development; 2.6 Conclusion; References; 3 Conventional and organic cultivation and their effect on the functional composition of olive oil; 3.1 Introduction; 3.2 Productivity; 3.3 Environmental impact; 3.4 Pesticide residues; 3.5 Oil composition and quality; 3.6 Conclusion; References |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents4.1 Introduction; 4.2 Overview of olive orchards in some world crop areas; 4.2.1 European Union (EU); 4.2.2 Maghreb countries; 4.2.3 South America; 4.2.4 Other countries; 4.3 Global olive oil cultivars; 4.3.1 Spanish cultivars; 4.3.2 Italian cultivars; 4.3.3 Greek cultivars; 4.3.4 Israeli cultivar: 'Barnea'; 4.3.5 Californian cultivar: 'Mission'; 4.4 Olive oil composition affected by genetic and environmental factors; 4.4.1 Overview of EVOO variability |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.4.2 Effects of growing region and cultivar on EVOO characteristics4.5 Conclusion; Acknowledgments; References; 5 Olive fruit and olive oil composition and their functional compounds; 5.1 Introduction; 5.2 The olive fruit; 5.3 Description of olive fruit and olive oil constituents; 5.3.1 Water; 5.3.2 Sugars; 5.3.3 Proteins; 5.4 Olive oil; 5.4.1 Olive oil acylglycerols and fatty acids; 5.5 Pigments; 5.6 Phenols; 5.6.1 Phenol classes present in olives and olive oil; 5.6.2 Contribution of polar phenols to oil quality; 5.7 Hydrocarbons; 5.8 Triterpenoids |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Functional foods. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Olive. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Olive oil. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | HEALTH & FITNESS / Healthy Living |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | HEALTH & FITNESS / Holism |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | HEALTH & FITNESS / Reference |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | MEDICAL / Preventive Medicine |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Functional foods. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00936070 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Olive. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01045481 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Olive oil. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01045502 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kiritsakis, Apostolos K. |
| Fuller form of name | (Apostolos Konstantinoy), |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Shahidi, Fereidoon, |
| Dates associated with a name | 1951- |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Qualifying information | Original |
| International Standard Book Number | 1119135311 |
| -- | 9781119135319 |
| Record control number | (OCoLC)968309135 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781119135340">https://doi.org/10.1002/9781119135340</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
No items available.