Extra virgin olive oil: From composition to “molecular gastronomy”

Cancer Treatment and Research

Volumn 159, Issue , 2014, Pages 325-338

  Sacchi, Raffaele ^a   Paduano, Antonello ^a   Savarese, Maria ^a   Vitaglione, Paola ^a   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Extra virgin olive oil; Mediterranean diet; Molecular gastronomy

Indexed keywords

ALPHA TOCOPHEROL; CAROTENOID; EXTRA VIRGIN OLIVE OIL; FISH OIL; MILK PROTEIN; OLIVE OIL; OMEGA 3 FATTY ACID; SOYBEAN OIL; UNCLASSIFIED DRUG; ANTIOXIDANT; VEGETABLE OIL;

ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CANCER PREVENTION; CANNED FOOD; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; COOKING; DIET SUPPLEMENTATION; FAT INTAKE; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; HUMAN; LIPID COMPOSITION; LIPID OXIDATION; MALIGNANT NEOPLASTIC DISEASE; MEDITERRANEAN DIET; MOLECULAR BIOLOGY; MOLECULAR GASTRONOMY; MOLECULAR INTERACTION; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; RISK REDUCTION; TOMATO; ANIMAL; CHEMISTRY; FOOD HANDLING; HEAT; REVIEW;

ANIMALS; ANTIOXIDANTS; COOKING; FOOD HANDLING; HOT TEMPERATURE; HUMANS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS;

EID: 84897179513     PISSN: 09273042     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-3-642-38007-5_19     Document Type: Article

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