Oil and Oilseed Processing - Tomas Lafarga, Gloria Bobo, Ingrid Aguilo

Oil and Oilseed Processing

Opportunities and Challenges
Buch | Hardcover
304 Seiten
2021 | 1st Edition
Wiley-Blackwell (Verlag)
978-1-119-57527-6 (ISBN)
198,97 inkl. MwSt
The latest information available on oil and oilseed processing.
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
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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