Meet the editor

Innocenzo Muzzalupo received his degree in Biology from the University of Calabria (UNICAL) in 1993 and his PhD degree in Chemistry from the University of "La Sapienza" Rome in 1997. Currently, he is working as a researcher at the Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit (CREA-OFA) in Italy. After receiving his PhD degree, he was appointed as postdoctoral (1999) in Food Science at UNICAL.

Between 1999 and 2008 he had a contract as Professor of Botany at UNICAL. In 2008 he was appointed as a researcher at CREA. He is an editorial board member of the *Advances in Agriculture* and *Novel Techniques in Nutrition and Food Science* journals. He has authored numerous research articles in ISI journals.

Contents

**Section 1**

Qualification

**Section 2**

**Section 3**

from Olive Oil

*by Innocenzo Muzzalupo*

*by Alev Yüksel Aydar*

Antioxidants in Olive Oil *by Amany M. Basuny*

*by Alicia Beatriz Penissi*

**Preface III**

Introduction **1**

**Chapter 1 3**

Novel Technologies **9**

**Chapter 2 11**

**Chapter 3 21**

Health Effects **33**

**Chapter 4 35**

**Chapter 5 51**

Regulation of Immune and Nonimmune Mast Cell Activation by Phenols

Does the Introduction of Ultrasound in Extra-Virgin Olive Oil Extraction Process Improve the Income of the Olive Millers? The First Technology for the

Introductory Chapter: Technological Innovation as Tool for Products

Emerging Extraction Technologies in Olive Oil Production

Simultaneous Increment of Yield and Quality of the Product *by Maria Lisa Clodoveo, Filomena Corbo and Riccardo Amirante*

## Contents


Preface

Technological innovation is a type of process that leads to the expansion and improvement of techniques and technologies for the production and distribution of products. Technological innovation can be pursued both by public institutions and private companies. Despite the name, technological innovation can also involve concepts other than technology. The best organization of the production and

"Product innovation" is the introduction on the market of a new product or service. It can be a radical or incremental innovation depending on whether it is a new

"Process innovation" is the introduction of a new production process that increases production efficiency, reducing production costs and/or increasing productivity. It can be a radical or incremental innovation depending on whether the innovation involves a new production process or the improvement of a pre-existing process.

Technological innovation is one of the driving factors for economic growth and business competitiveness. The introduction of technological innovation can create new markets or market segments to radically change the market balance between

The agri-food system, and in particular the olive oil supply chain, in Italy is of great importance, both in terms of employment and turnover. The agri-food system includes all those sectors of the economy involved in agricultural production, in the transformation of the agricultural product into a food commodity, and in distribution to the final consumer. In the upstream phase of each agri-food supply chain we can find agricultural enterprises. The agricultural enterprises have unique characteristics, which differentiate them from any other productive activity, since production is dependent on climatic and environmental factors, as well as on the biological and seasonal cycle, and the output of the productions are characterized by rapid perishability. Over the years the weight of the various actors within the agri-food system has changed. The agricultural sector is also important from economic and social points of view, because it is and has been an element for the integration of the

European Union countries through the Community Agricultural Policies.

This work aims to analyze the link between the olive oil production chain and technological innovation. The global opening of markets obliges companies to make continuous efforts in research and development to innovate their products; demand is constantly changing, and therefore companies must be quick to catch these changes, trying to satisfy the needs of consumers with products that are adequate to

The book highlights the aspects of technological innovation as a means for the production of high-quality olive oils, and then moves on to address topics such as

distribution system is also considered an innovation.

product or the improvement of an existing product.

companies and also the same behavior habits in society.

try to remain competitive in the market.

Technological innovation can be divided into:
