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ISBN 10: 0849328160
ISBN 13: 9780849328169
Author: Frank D Gunstone
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. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out 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... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him 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
Chapter 1: Production and Trade of Vegetable Oils
1.1 Extraction, refining and processing
1.2 Vegetable oils: Production, consumption and trade
1.3 Some topical issues
References
Chapter 2: Palm Oil
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
2.6 Nutritional aspects of palm oil
2.7 Sustainable palm oil
2.8 Conclusions
References
Chapter 3: Soybean Oil
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
References
Chapter 4: Canola/Rapeseed Oil
4.1 Introduction
4.2 Composition
4.3 Physical and chemical properties
4.4 Major food uses
4.5 Conclusion and outlook
References
Chapter 5: Sunflower Oil
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
Acknowledgement
References
Chapter 6: The Lauric (Coconut and Palm Kernel) Oils
6.1 Introduction
6.2 Coconut oil
6.3 Palm kernel oil
6.4 Processing
6.5 Food uses
6.6 Health aspects
References
Chapter 7: Cottonseed Oil
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
References
Chapter 8: Groundnut (Peanut) Oil
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
Note
References
Chapter 9: Olive Oil
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
References
Chapter 10: Corn Oil
10.1 Composition of corn oil
10.2 Properties of corn oil
10.3 Major food uses of corn oil
10.4 Conclusions
References
Chapter 11: Minor and Speciality Oils
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 g-linolenic acid (gla) and stearidonic acid (sda)
11.14 Tree nut oils
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Tags: Frank D Gunstone, Vegetable, Oils
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