Seed Oil: Biological Properties, Health Benefits and Commercial Applications

$130.00

Alexis Varnham (Editor)

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

The importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to consume fat-soluble vitamins and provide them with essential fatty acids (FAs), which are indispensable because their bodies are unable to synthesize themselves. Vegetable oils are used for many food and industrial purposes.

Although a wide variety of sources of vegetable oils, global consumption is dominated by palm, soybean, rapeseed and sunflower oils. In recent years there has been development of underexploited promising plant species as a source of dietary or specialty oils. Many of them contain significant quantities of oils and/or a high proportion of nutritionally, medicinally or industrially desirable FAs. This book discusses the biological properties, health benefits and commercial applications on seed oils. (Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1 – Soybean Seed Oil: Nutritional Composition, Healthy Benefits and Commercial Applications (pp. 1-24)
Luiz Gustavo de Almeida Chuffa, Fabrício Rocha Vieira, Daniela Alessandra Fossato da Silva and Danilo Miralha Franco (Department of Anatomy – IBB/UNESP – Univ. Estadual Paulista, Spain, and others)

Chapter 2 – Characterization of Argentinean Chia Seed Oil Obtained by Different Processes: A Multivariate Study (pp. 25-38)
Vanesa Y. Ixtaina, Susana M. Nolasco and Mabel C. Tomás (Department of Anatomy – IBB/UNESP – Univ. Estadual Paulista, Spain, and others)

Chapter 3 – Effects of Pretreatments on the Yield and Quality of Sunflower and Rapeseed Oils (pp. 39-54)
M. B. Fernández, E. E. Pérez and S. M. Nolasco (TECSE – Facultad de Ingeniería – Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. Del Valle, Olavarría, Argentina, and others)

Chapter 4 – The Use of Mucilage Obtained from Vegetable Oil Sources in the Preparation of O/W Emulsions (pp. 55-68)
Marianela I. Capitani, Susana M. Nolasco and Mabel C. Tomás (Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT La Plata –CONICET) Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina, and others)

Chapter 5 – Importance of Fatty Acid Composition and Antioxidant Content of Vegetable Oils and Their Blends on Food Quality and Human Health (pp. 69-82)
Estefanía N. Guiotto, Vanesa Y. Ixtaina, Susana M. Nolasco and Mabel C. Tomás (Grupo de Investigaciones TECSE. Departamento de Ingeniería Química. Facultad deIngeniería, UNCPBA, Av. Del Valle, Olavarría, Buenos Aires, Argentina, and others)

Chapter 6 – Elimination of Toxic Phorbol Esters in Jatropha Curcas Seed Oil by Adsorption Technique (pp. 83-112)
Vittaya Punsuvon, and Rayakorn Nokkaew (Department of chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand, and others)
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Chapter 7 – Sesame Oil and Sesamol As Protective and Therapeutic Agents Against Drug-Induced Sinusoidal Obstruction Syndrome (pp. 113-130)
Srinivasan Periasamy and Ming-Yie Liu (Department of Environmental and Occupational Health, National Cheng Kung University, College of Medicine, Tainan, Taiwan)

Chapter 8 – Sesame Oil As a Potential Therapeutic Agent against Nutritional Steatohepatitis (pp. 131-148)
Srinivasan Periasamy and Ming-Yie Liu (Department of Environmental and Occupational Health, National Cheng Kung University, College of Medicine, Tainan, Taiwan)

Index

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