Aromatisiertes natives Olivenöl
Book 1
Book 2
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Book 1
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Book 3
Book 1
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Book 1
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Home > Mathematics and Science Textbooks > Biology, life sciences > Botany and plant sciences > Aromatisiertes natives Olivenöl: Qualität, Stabilität und Vorteile
Aromatisiertes natives Olivenöl: Qualität, Stabilität und Vorteile

Aromatisiertes natives Olivenöl: Qualität, Stabilität und Vorteile


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About the Book

Olivenöl ist ein uraltes Produkt, das für seine positiven Auswirkungen auf die menschliche Gesundheit weithin bekannt ist. Die tägliche Zufuhr endogener bioaktiver phenolischer Verbindungen aus nativem Olivenöl ist aufgrund des Einflusses zahlreicher agronomischer und technologischer Faktoren variabel. Daher wäre eine gute Strategie zur Sicherstellung einer optimalen Polyphenolversorgung über die übliche Ernährung die Herstellung von nativem Olivenöl, das mit bekannten bioaktiven Polyphenolen angereichert ist. Daher hat die Herstellung von funktionellem Olivenöl unter Verwendung verschiedener pflanzlicher Materialien in den letzten zehn Jahren großes Interesse gewonnen. Der erste Teil dieser Arbeit befasst sich mit allgemeinen Informationen über den Olivenbaum und das Olivenöl, seine Zusammensetzung und seine Vorteile, während der zweite Teil die verschiedenen Techniken zur Durchführung der endogenen und exogenen Anreicherung detailliert beschreibt. Diese angereicherten Olivenöle können bei der Vorbeugung chronischer Krankheiten helfen, haben eine hohe antioxidative Aktivität, eine bessere oxidative Stabilität und können sich positiv auf die menschliche Gesundheit auswirken.


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Product Details
  • ISBN-13: 9786208733216
  • Publisher: Verlag Unser Wissen
  • Publisher Imprint: Verlag Unser Wissen
  • Height: 229 mm
  • No of Pages: 76
  • Returnable: N
  • Sub Title: Qualität, Stabilität und Vorteile
  • Width: 152 mm
  • ISBN-10: 6208733219
  • Publisher Date: 12 Mar 2025
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Spine Width: 5 mm
  • Weight: 163 gr


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