Vegetable Oils in Food Technology: Composition, Properties and Uses / Edition 2

Vegetable Oils in Food Technology: Composition, Properties and Uses / Edition 2

by Frank Gunstone
     
 

Now in an extensively updated second edition, Vegetable Oils in Food Technology provides concentrated and accessible information on the composition, properties and food applications of the vegetable oils used in the food industry. With chapters devoted to each of the major types of vegetable oil and to some minor oils, and an introductory chapter providing an

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Overview

Now in an extensively updated second edition, Vegetable Oils in Food Technology provides concentrated and accessible information on the composition, properties and food applications of the vegetable oils used in the food industry. With chapters devoted to each of the major types of vegetable oil and to some minor oils, and an introductory chapter providing an overview of the global production and trade of these oils, this is a comprehensive and detailed volume that links their composition and properties to the major food applications. The book also covers the modifications of these oils through partial hydrogenation, fractionation and seed breeding.

This new edition covers a wider range of oils, addresses issues related to trans fats reduction, and includes new composition data throughout. It is aimed at food scientists and technologists who use vegetable oils in food processing, chemists and technologists working in oils and fats processing, analytical chemists, and quality assurance personnel.

Praise for the first edition of Vegetable Oils in Food Technology: “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

“The important vegetable oils are dealt with in great detail. With obesity on all our 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... The volume is wellindexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters.”
— Food Science and Technology

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Product Details

ISBN-13:
9781444332681
Publisher:
Wiley
Publication date:
05/03/2011
Pages:
376
Product dimensions:
6.90(w) x 9.70(h) x 1.00(d)

Table of Contents

Preface to the First Edition.

Preface to the Second Edition.

Contributors.

List of Abbreviations.

1 Production and Trade of Vegetable Oils (Frank D. 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 and biotechnology.

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 virgin olive 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. Prakash Kochhar).

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 stearidonic acid (SDA).

11.14 Tree nut oils.

Useful Websites.

Index.

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