| Description |
1 online resource |
| Series |
AOCS Monograph Series in Oilseeds ; v. 3 |
|
AOCS Monograph Series in Oilseeds ; v. 3
|
| Contents |
Front Cover; Gourmet and Health-Promoting Specialty Oils; Copyright Page; Table of Contents; Preface; Introduction; Gourmet Specialty Oils; Health-Promoting Specialty Oils; Chemical Composition and Oxidative Stability of Gourmet and Health-Promoting Oils; Authenticity and Adulteration; Allergic and Toxic Compounds; Conclusions; References; List of Color Illustrations; Chapter 1. Olive Oil; Introduction; Processing; Edible and Nonedible Applications; Acyl Lipids and Fatty Acids Composition; Minor Compounds; Flavor and Aroma Compounds; Allergic and Toxic Compounds |
|
Health Benefits of the Oil and Oil ConstituentsPurity, Authenticity, and Traceability; References; Chapter 2. Avocado Oil; Introduction; Applications and Economics; Factors Affecting Oil Yield and Quality; Nonacyl (or Unsaponifiable) Components: Tocopherols, Sterols, Plant Pigments, and Phenolics; Flavor and Aroma Compounds; Allergic and Toxic Compounds; Health Benefits of the Oil and Oil Constituents; Authenticity and Adulteration; Summary; Acknowledgments; References; Chapter 3. Tree Nut Oils; Introduction; Extraction and Processing of Nut Oils; Edible and Nonedible Applications |
|
Allergic and Toxic CompoundsReferences; Chapter 5. Hempseed Oil; Introduction; Hempseed Oil Processing; Hempseed Oil Composition; Protein By-products of Hempseed; Economy of Hempseed and Hempseed Oil; Current Applications of Hempseed Components; Flavor and Aroma Components of Hempseed Oil; Possible Allergic Reactions; Health Benefits of Hempseed Oil; Hempseed Oil Stability; Whole and De-hulled Hempseed; Other Issues; References; Chapter 6. Berry Seed and Grapeseed Oils; Introduction; Processing; Factors Affecting Seed Oil Quality; Edible and Nonedible Applications |
| Summary |
The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed September 11, 2015) |
| Subject |
Oils and fats, Edible.
|
|
COOKING -- General.
|
|
Oils and fats, Edible
|
| Form |
Electronic book
|
| Author |
Kamal-Eldin, Afaf, editor.
|
|
Moreau, Robert, editor
|
| ISBN |
9780128043516 |
|
0128043512 |
|
9781680159752 |
|
1680159755 |
|
1893997979 |
|
9781893997974 |
|
