Vegetable Oils in Food Technology (eBook)
376 Seiten
John Wiley & Sons (Verlag)
978-1-4443-3991-8 (ISBN)
carbohydrate and lipid) and a large but unknown number of
micronutrients (vitamins, minerals, antioxidants, etc). Good health
rests, in part, on an adequate and balanced supply of these
components. This book is concerned with the major sources of lipids
and the micronutrients that they contain.
Now in an extensively updated second edition, the volume
provides a source of concentrated and accessible information on the
composition, properties and food applications of the vegetable oils
commonly used in the food industry. Chapters are devoted to each
type of oil, and an introductory chapter by the Editor provides an
overview of the current production and trade picture globally. The
book includes coverage of the modifications of these oils that are
commercially available by means of partial hydrogenation,
fractionation and seed breeding. The major food applications are
linked, wherever possible, to the composition and properties of the
oils.
This new edition widens the range of oils covered,
addresses issues related to trans fats reduction, and new
composition data is included throughout. The book is an essential
resource for food scientists and technologists who use vegetable
oils in food processing; chemists and technologists working in oils
and fats processing; and analytical chemists and quality assurance
personnel.
Praise for the first edition:
"This excellent book consists of 337 pages in 11 chapters,
written by 13 experts from six countries...the important vegetable
oils are dealt with in great detail. With obesity on all out
lips...this book also rightly defends itself and its content -
namely, that all vegetable oils, when used correctly and of course
in moderation, are indeed necessary to all of us."
-Food & Beverage Reporter
"Overall, the book covers all of the major oils which the
potential reader is likely to approach it for... covers a wide
range of topics from production, through composition to nutritional
aspects... The volume is well indexed, particularly for the
individual subject oils, and it is easy to find specific topics
within its chapters."
-Food Science and Technology
"This latest book edited by Professor Gunstone belongs to the
kind of books where the reader rapidly knows it will bring him a
wealth of updated information concentrated in one book. The goal to
'serve as a rich source of data' on the thirteen major oils and
their important minor components has been attained. There is a need
for books of such quality."
-European Journal of Lipid Science and
Technology
Frank D. Gunstone is Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Research Institute, Dundee, UK.
Preface to the First Edition.
Preface to the Second Edition.
Contributors.
List of Abbreviations.
1 Production and Trade of Vegetable Oils (FrankD. Gunstone).
1.1 Extraction, refining and processing.
1.2 Vegetable oils: Production, consumption and trade.
1.3 Some topical issues.
2 Palm Oil (Siew Wai Lin).
2.1 Introduction.
2.2 Composition and properties of palm oil and fractions.
2.3 Physical characteristics of palm oil products.
2.4 Minor components of palm oil products.
2.5 Food applications of palm oil products.
2.5.1 Cooking/frying oil.
2.6 Nutritional aspects of palm oil.
2.7 Sustainable palm oil.
2.8 Conclusions.
3 Soybean Oil (Tong Wang).
3.1 Introduction.
3.2 Composition of soybean and soybean oil.
3.3 Recovery and refining of soybean oil.
3.4 Oil composition modification by processing andbiotechnology.
3.5 Physical properties of soybean oil.
3.6 Oxidation evaluation of soybean oil.
3.7 Nutritional properties of soybean oil.
3.8 Food uses of soybean oil.
4 Canola/Rapeseed Oil (Roman Przybylski).
4.1 Introduction.
4.2 Composition.
4.3 Physical and chemical properties.
4.4 Major food uses.
4.5 Conclusion and outlook.
5 Sunflower Oil (Maria A. Grompone).
5.1 Introduction.
5.2 Sunflower oil from different types of seed.
5.3 Physical and chemical properties.
5.4 Melting properties and thermal behaviour.
5.5 Extraction and processing of sunflower oil.
5.6 Modified properties of sunflower oil.
5.7 Oxidative stability of commercial sunflower oils.
5.8 Food uses of different sunflower oil types.
5.9 Frying use of commercial sunflower oil types.
6 The Lauric (Coconut and Palm Kernel)Oils (Ibrahim Nuzul Amri).
6.1 Introduction.
6.2 Coconut oil.
6.3 Palm kernel oil.
6.4 Processing.
6.5 Food uses.
6.6 Health aspects.
7 Cottonseed Oil (Michael K. Dowd).
7.1 Introduction.
7.2 History.
7.3 Seed composition.
7.4 Oil composition.
7.5 Chemical and physical properties of cottonseed oil.
7.6 Processing.
7.7 Cottonseed oil uses.
7.8 Co-product uses.
8 Groundnut (Peanut) Oil (Lisa L. Dean, Jack P.Davis, and Timothy H. Sanders).
8.1 Peanut production, history, and oil extraction.
8.2 Oil uses.
8.3 Composition of groundnut oil.
8.4 Chemical and physical characteristics of groundnut oil.
8.5 Health issues.
9 Olive Oil (Dimitrios Boskou).
9.1 Introduction.
9.2 Extraction of olive oil from olives.
9.3 Olive oil composition.
9.4 Effect of processing olives on the composition of virginolive oils.
9.5 Refining and modification.
9.6 Hardening and interesterification.
9.7 Quality, genuineness and regulations.
9.8 Consumption and culinary applications.
10 Corn Oil (Robert A. Moreau).
10.1 Composition of corn oil.
10.2 Properties of corn oil.
10.3 Major food uses of corn oil.
10.4 Conclusions.
11 Minor and Speciality Oils (S. PrakashKochhar).
11.1 Introduction.
11.2 Sesame seed oil.
11.3 Rice bran oil.
11.4 Flaxseed (linseed and linola) oil.
11.5 Safflower oil.
11.6 Argan kernel oil.
11.7 Avocado oil.
11.8 Camelina seed oil.
11.9 Grape seed oil.
11.10 Pumpkin seed oil.
11.11 Sea buckthorn oil.
11.12 Cocoa butter and CBE.
11.13 Oils containing a-linolenic acid (GLA) and stearidonicacid (SDA).
11.14 Tree nut oils.
Useful Websites.
Index.
| Erscheint lt. Verlag | 2.3.2011 |
|---|---|
| Sprache | englisch |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Ãle u. Fette • Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Oils & Fats • Öle u. Fette |
| ISBN-10 | 1-4443-3991-5 / 1444339915 |
| ISBN-13 | 978-1-4443-3991-8 / 9781444339918 |
| Haben Sie eine Frage zum Produkt? |
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