Oil and Oilseed Processing (eBook)
304 Seiten
John Wiley & Sons (Verlag)
978-1-119-57533-7 (ISBN)
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 the 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.
About the Editors Tomás Lafarga is a researcher in the Department of Chemical Engineering at the University of Almería, Almería, Spain. Gloria Bobo and Ingrid Aguiló-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
Tomás Lafarga
Chapter 2 Conventional oils and oilseeds: Composition and nutritional importance
Gloria Bobo, Iolanda Nicolau-Lapeña, Ingrid Aguiló-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 Sánchez-Vega, América Chávez-Martínez, Juan Manuel Tirado-Gallegos, Néstor Gutiérrez-Méndez, María Rodríguez-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
José L. Hidalgo-Ruiz, Roberto Romero-González, José Luis Martínez-Vidal, Antonia Garrido-Frenich
Chapter 9 By-products from oilseed processing and their potential applications 4
María Janeth Rodríguez-Roque, Rogelio Sánchez-Vega, Ramona Pérez-Leal, Mayra Cristina Soto-Caballero, Nora Aideé 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 Suárez, Andreu Gual-Grau, Francisco Javier Ávila-Román, Cristina Torres-Fuentes, Miquel Mulero, Gerard Aragonès, Francisca Isabel Bravo, Begoña Muguerza
Chapter 12 Sensorial evaluation and aroma of vegetable oils 4
Gemma Echeverria, Chloe Leclerc, Jordi Giné-Bordonaba, Agustí Romero
INDEX 4
| Erscheint lt. Verlag | 9.4.2021 |
|---|---|
| Reihe/Serie | IFST Advances in Food Science | IFST Advances in Food Science |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Food Processing, Production & Manufacture • Food Science & Technology • Functional Food • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie • Oils & Fats • Öle • Öle u. Fette |
| ISBN-10 | 1-119-57533-8 / 1119575338 |
| ISBN-13 | 978-1-119-57533-7 / 9781119575337 |
| Haben Sie eine Frage zum Produkt? |
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