Edible Oil: Compounds, Production and Applications

$160.00

Wenbiao Wu (Editor)
College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, PRC

Xinchu Weng (Editor)
Shanghai University, Shanghai, China (PRC)

Series: Food Science and Technology
BISAC: TEC012000

This book intends to review the current status of the systematic knowledge related to the chemical composition, production and applications of edible oils. It is written principally based on the data that have been published in scientific journals, academically specialized books or internet websites and author’s secondry innovation.

The knowledge introduced in the book should be very useful for farmers or oilseeds processing enterprises, or scientists who are interested in developing their sustainable resources and their processing technology. They are also worthwhile as reference materials for training students intending to work with oilseeds production or processing industry.

The central scope of this book is associated with the review of recent research results or developments and future tendency with respect to the chemical components, production and applications of edible oils. More than 40 species of oil seeds or raw materials have high oil content. Oils from these raw materials are edible. In addition to providing essential fatty acids and energy, all edible oils also contain fat-soluble vitamins such as vitamin E and carotenoids (pro-vitamin A) and other functional compounds such as sterols, phospholipids, squalene, etc. which are reviewed in this book. Some particular species of edible oils also contain unique functional compounds, which are not present in other kinds of edible oils.

The world’s production of edible oils, their processing technology and their application in the food industry or other industries are also reviewed in this book. Especially, with respect to the extraction of edible oils, an advanced aqueous method recently published has achieved a high recovery rate of oils with high quality, which has a different mechanism as compared with the traditional aqueous method using large quantities of water. The de-oiled residue produced by this aqueous method can be applied to the food industry. This kind of aqueous method has the potential of knocking other methods out and becoming a classic procedure for the commercial production of edible oils in the future. The first chapter of this book is about the overview of edible oils while the following chapters review major specific edible oils that are popularly produced and consumed in the world.
(Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1. Overview of Edible Oil: Compounds, Production and Applications
(Jiayuan Fu and Wenbiao Wu, College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, China)

Chapter 2. Olive Oil: Compounds, Production and Applications
(Parisa Nasirpour-Tabrizi, Sodeif Azadmard-Damirchi and Zahra Piravi-Vanak, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran, and others)

Chapter 3. Adulteration and Quality Determination of Olive Oil
(Chenxiao Zhang and Xinchu Weng, College of Food Engineering, Qinzhou University, No.12, Binhai Avenue, Qinzhou, Guangxi, China, and others)

Chapter 4. Characteristics of Tea Seed Oils
(Chenxiao Zhang and Xinchu Weng, College of Food Engineering, Qinzhou University, No.12, Binhai Avenue, Qinzhou, Guangxi, China, and others)

Chapter 5. Palm Oil: Production, Applications and Components
(Yueqi Shen, Omprakash H. Nautiyal, Sodeif Azadmard-Damirchi and Chenxiao Zhan, 1College of Food Science, Southwet University, Beibei, Chongqing, PRC, and others)

Chapter 6. Alternative Sources of Edible Vegetable Oils: Tropical Raw Materials for Industrialisation
(Pedro Prates-Valério and Erika Cristina Cren, Chemical Engineering Department, Federal University of Minas Gerais, Brazil)

Chapter 7. Composition of Soybean Oil
(Chenxiao Zhang and Xinchu Weng, College of Food Engineering, Qinzhou University, No.12, Binhai Avenue, Qinzhou, Guangxi, China, and others)

Chapter 8. Hempseed Oil: Compounds and Production
(Stela Jokić and Krunoslav Aladić, University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia, and others)

Chapter 9. Nigella Sativa Oil: Production, Applications and Components
(Sodeif Azadmard-Damirchi, Yeganeh Mazaheri and Mohammadali Torbati, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran, and others)

Chapter 10. Wheat Germ Oil: Compositional, Nutritional and Functional Characteristics
(Ram Chandra Reddy Jala and Xuebing Xu, Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology, Hyderabad, India, and others)

Index

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