Vegetable Oils in Food Technology: Composition, Properties and Uses / Edition 2by Frank Gunstone
Pub. Date: 05/03/2011
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel.
- Publication date:
- 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.
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).
2.2 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.
3 Soybean Oil (Tong Wang).
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).
4.3 Physical and chemical properties.
4.4 Major food uses.
4.5 Conclusion and outlook.
5 Sunflower Oil (Maria A. Grompone).
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).
6.2 Coconut oil.
6.3 Palm kernel oil.
6.5 Food uses.
6.6 Health aspects.
7 Cottonseed Oil (Michael K. Dowd).
7.3 Seed composition.
7.4 Oil composition.
7.5 Chemical and physical properties of cottonseed oil.
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).
9.2 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.
11 Minor and Speciality Oils (S. Prakash Kochhar).
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.
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