Events 1st International Electronic Conference on Food Science and Functional Foods

Event submissions

Published

10.3390/foods_2020-07668 (registering DOI)

This submission belongs to the session 5. Food Safety and Sustainable Development of the event 1st International Electronic Conference on Food Science and Functional Foods

Published date

09 Nov, 2020

Citation

THEO VARZAKAS, MARIA ANTONIADOU, EXTRA VIRGIN OLIVE OIL: PROCESSING, QUALITY, SAFETY, AUTHENTICITY, NUTRITIONAL AND HEALTH ASPECTS, in Proceedings of 1st International Electronic Conference on Food Science and Functional Foods, 10 November–25 November 2020, MDPI: Basel, Switzerland, doi: 10.3390/foods_2020-07668

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EXTRA VIRGIN OLIVE OIL: PROCESSING, QUALITY, SAFETY, AUTHENTICITY, NUTRITIONAL AND HEALTH ASPECTS

THEO VARZAKAS ¹

MARIA ANTONIADOU ²

1. University of the Peloponnese, Dept. Food Science and Technology

2. National and Kapodistrian University of Athens, Dental School

Abstract

Keywords

extra virgin olive oil

processing

quality

safety

authenticity

nutrition

health

oral health