Sustainability of Olive Oil System

Sustainability, defined as 'meeting current needs without compromising the future', is a widely accepted goal across many sectors of society. Sustainability's criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system...

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Other Authors: Alamprese, Cristina (Editor), Chiavaro, Emma (Editor), Caponio, Francesco (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
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DOAB: description of the publication
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520 |a Sustainability, defined as 'meeting current needs without compromising the future', is a widely accepted goal across many sectors of society. Sustainability's criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system's capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as "sustainagility", also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments. 
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650 7 |a Research & information: general  |2 bicssc 
653 |a extra virgin olive oil 
653 |a authentication 
653 |a chemometrics 
653 |a proton NMR 
653 |a carbon NMR 
653 |a machine learning 
653 |a artificial neural networks 
653 |a PLS-DA 
653 |a olive leaf polyphenols 
653 |a encapsulation 
653 |a functional food 
653 |a mayonnaise 
653 |a alginate/pectin beads 
653 |a phenolic extract 
653 |a food enrichment 
653 |a olive leaves 
653 |a organic 
653 |a local 
653 |a consumer attitude 
653 |a up-cycled ingredients 
653 |a by-products 
653 |a generational differences 
653 |a virgin olive oil 
653 |a organic production 
653 |a harvesting method 
653 |a harvesting time 
653 |a volatile compounds 
653 |a olive by-product 
653 |a reactive oxygen species (ROS) 
653 |a olive leaf 
653 |a pomace 
653 |a olive wastewater 
653 |a clones 
653 |a minor accessions 
653 |a olive oil 
653 |a quality 
653 |a olive landrace 
653 |a ripening 
653 |a harvest season 
653 |a antioxidants 
653 |a minor compounds 
653 |a oil quality 
653 |a circular economy 
653 |a environmental impact 
653 |a global warming 
653 |a valorization of waste 
653 |a phenolic compounds 
653 |a acidic hydrolysis 
653 |a derivative UV spectroscopy 
653 |a green chemistry 
653 |a screening methods 
653 |a health claim 
653 |a antioxidant activity 
653 |a olive mill wastewaters 
653 |a reactive oxygen species 
653 |a vascular cells 
653 |a breadsticks 
653 |a gluten-free 
653 |a olive oil by-products 
653 |a oxidation stability 
653 |a electronic nose 
653 |a accelerated shelf-life tests 
653 |a transparent plastic material 
653 |a metallized material 
653 |a brown-amber glass 
653 |a oxidation 
653 |a stability 
653 |a packaging 
653 |a olive oil quality 
653 |a life cycle assessment 
653 |a biocompounds 
653 |a shelf life 
653 |a environmental sustainability 
653 |a biscuits 
653 |a gluten-free breadsticks 
653 |a salad dressing 
653 |a vegan mayonnaise 
653 |a waste recovery 
653 |a choice experiment (CE) 
653 |a extra virgin olive oil (EVOO) 
653 |a willingness to pay (WTP) 
653 |a country of origin 
653 |a organic food 
653 |a consumer preferences 
653 |a sustainable food system 
653 |a authenticity 
653 |a biodiversity 
653 |a differential scanning calorimetry 
653 |a color 
653 |a chlorophyll 
653 |a geographical origin 
653 |a botanical origin 
653 |a principal component analysis 
653 |a anaerobic codigestion 
653 |a biomethane 
653 |a life cycle assessment (LCA) 
653 |a life cycle costing (LCC) 
653 |a olive mill by-products 
653 |a olive composition 
653 |a olive cultivars 
653 |a olive ripening 
653 |a PLS regression model 
653 |a portable device 
653 |a quality parameters 
653 |a sustainability 
653 |a Olea europaea 
653 |a kaolin 
653 |a zeolitite 
653 |a foliar treatments 
653 |a sustainable agriculture 
653 |a crop defense 
653 |a autochthonous cultivars 
653 |a molecular fingerprinting 
653 |a polyphenol content 
653 |a gene expression 
653 |a fruit developmental stages 
653 |a n/a 
653 |a olive storage duration 
653 |a oil chemical composition 
653 |a sensory properties 
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