Oil and Oilseed Processing
Wiley-Blackwell (Verlag)
978-1-119-57527-6 (ISBN)
Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel »green« extraction methods used to extract oils from seeds. The authors-noted experts on the topic-examine the positive aspects of operations in processing oil and oilseeds and present new processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges.
Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide:
- Explores the traditional and new extraction methods used to extract oils from seeds
- Contains the most up-to-date insight into oil and oilseed processing
- Focuses on the areas of oil processing, safety, quality, and nutritional evaluation
Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.
Tomas Lafarga is a researcher in the Department of Chemical Engineering at the University of Almeria, Almeria, Spain.
Gloria Bobo and Ingrid Aguilo-Aguayo are researchers at the Institute of Agrifood Research and Technology, Lleida, Spain.
PREFACE 1
CONTRIBUTORS 1
Chapter 1 Production and consumption of oils and oilseeds 4
Tomas Lafarga
Chapter 2 Conventional oils and oilseeds: Composition and nutritional importance
Gloria Bobo, Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo
Chapter 3 Novel sources for oil production 4
Marco Garcia-Vaquero, Brijesh Tiwari
Chapter 4 Oils Extracted from Nuts and Grains 4
Nirupama Gangopadhyay
Chapter 5 New Approaches to Detect Compositional Shifts in Fish Oils 4
Editha Giese, Jan Fritsche
Chapter 6 Milk Fats 4
Rogelio Sanchez-Vega, America Chavez-Martinez, Juan Manuel Tirado-Gallegos, Nestor Gutierrez-Mendez, Maria Rodriguez-Roque
Chapter 7 Oils and their use beyond the food industry 4
Douglas G. Hayes
Chapter 8 Occurrence and determination of contaminants in edible oils and oilseeds 4
Jose L. Hidalgo-Ruiz, Roberto Romero-Gonzalez, Jose Luis Martinez-Vidal, Antonia Garrido-Frenich
Chapter 9 By-products from oilseed processing and their potential applications 4
Maria Janeth Rodriguez-Roque, Rogelio Sanchez-Vega, Ramona Perez-Leal, Mayra Cristina Soto-Caballero, Nora Aidee Salas-Salazar
Chapter 10 Proteins and peptides derived from oilseeds: Current and potential applications 4
Maria Hayes
Chapter 11 Oils and oilseeds in the nutraceutical and functional foods industries 4
Manuel Suarez, Andreu Gual-Grau, Francisco Javier Avila-Roman, Cristina Torres-Fuentes, Miquel Mulero, Gerard Aragones, Francisca Isabel Bravo, Begona Muguerza
Chapter 12 Sensorial evaluation and aroma of vegetable oils 4
Gemma Echeverria, Chloe Leclerc, Jordi Gine-Bordonaba, Agusti Romero
INDEX 4
| Erscheinungsdatum | 14.05.2021 |
|---|---|
| Reihe/Serie | IFST Advances in Food Science |
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 170 x 244 mm |
| Gewicht | 738 g |
| Einbandart | gebunden |
| Themenwelt | Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei |
| ISBN-10 | 1-119-57527-3 / 1119575273 |
| ISBN-13 | 978-1-119-57527-6 / 9781119575276 |
| Zustand | Neuware |
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