Influence of Agricultural Practices on Olive Oil Chemical Characteristics and Evaluation of Virgin Olive Oil Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 20 October 2024 | Viewed by 48
Special Issue Editor
2. Mediterranean Institute for Agriculture, Environment and Development–MED, CEBAL, 7081-908 Beja, Portugal
Interests: agro-industry subproducts valorization; non-conventional extraction methodologies; phytochemicals bio-based solutions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The influence of the agricultural and technological practices is crucial in the production of virgin olive oil (VOO) of differentiated and unique quality. Its exceptional nutritional and organoleptic properties have fostered consumer interest in this food. In fact, during the last decade, the search for new sensory nuances has resulted in “early-harvest VOO”, and research on their antioxidant compounds, especially phenolic compounds, has given rise to its own nutritional claim. Hence, this increase in the demand for high-quality virgin olive oil continuously stimulates the search for better production practices, processes and technologies. Essential challenges of olive production can be associated with the optimization of natural resources, including new technologies and equipment for their management and control, field pest/disease assessment and control, and their influence on VOO quality, new techniques and technologies applied in the field that can potentiate the nutritional properties of VOO. This Special Issue addresses the current aforementioned practices and technological challenges through scientific understanding, essential for achieving tasty, healthy and sustainable VOO.
Dr. Maria Fátima Duarte
Guest Editor
Manuscript Submission Information
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Keywords
- olive oil production
- agricultural practices
- innovative technology
- olive oil quality
- olive oil characteristics
- bioactive compounds
