| Description |
1 online resource (300 pages) |
| Contents |
Intro -- High Oleic Oils: Development, Properties and Uses -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: Introduction: The need for high-oleic oils -- 1.1. How the need for high-oleic oils developed -- 1.1.1. Advances in nutrition science creates change in the oils and fats being used in the food supply -- 1.1.2. New oils are needed to replace partially hydrogenated oils with the oxidative stability required for frying and sh ... -- 1.1.3. Biotechnology and high-oleic oils -- 1.1.4. High-oleic oils and solid fats |
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1.1.5. The demand for high-oleic oils will continue to grow -- References -- Further reading -- Chapter 2: Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils -- 2.1. Introduction -- 2.2. Structure and functionality of high-oleic oils -- 2.3. Avocado oil -- 2.3.1. Avocado oil composition -- 2.3.2. Minor components of avocado oil -- 2.3.3. Uses and applications of avocado oil -- 2.3.4. Summary -- 2.4. Macadamia oil -- 2.4.1. Nutritional and health benefits of macadamia oil -- 2.4.2. Macadamia oil extraction -- 2.4.3. Minor components of macadamia oil |
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2.4.4. Uses and applications of macadamia oil -- 2.4.5. Summary -- 2.5. Olive oil -- 2.5.1. Production and consumption -- 2.5.2. Olive oil commercial categories and their quality parameters -- 2.5.3. Uses -- 2.5.4. Health, nutrition, and pharmacological effects of olive oil -- 2.5.5. Olive oil processing -- 2.5.6. Oxidative stability of olive oils -- 2.5.7. Adulteration -- 2.5.8. Olive oil composition -- 2.5.9. Minor compounds of olive oil -- 2.5.10. Summary -- References -- Chapter 3: High-oleic soybean oil -- 3.1. Introduction -- 3.2. Genetics and commercial sources |
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3.3. Oil functionality and performance -- 3.4. Health benefits -- 3.5. Industrial use -- 3.6. Coproducts -- 3.7. Soy proteins -- 3.8. Lecithin -- 3.9. Future -- Acknowledgment -- References -- Chapter 4: High-oleic canola oil -- 4.1. Introduction -- 4.2. Composition of canola oil -- 4.3. Applications of canola oil -- 4.4. Low-linolenic canola oil -- 4.5. High-oleic canola oils -- 4.6. Low-saturated high-oleic canola oils -- 4.7. Omega-3 high-oleic canola oil -- 4.8. Evidence of health benefits of high-oleic canola oil -- 4.9. Commercialization -- 4.10. Conclusion -- References -- Further reading |
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Chapter 5: High-oleic sunflower seed oil -- 5.1. Introduction -- 5.2. High-oleic trait -- 5.2.1. Seed and oil processing -- 5.2.2. Oil stability -- 5.2.3. Applications of high-oleic sunflower oil -- 5.2.4. Edible applications -- 5.2.5. Nonfood applications of high-oleic sunflower oil -- 5.3. Conclusions -- References -- Chapter 6: Minor high-oleic oils -- 6.1. Introduction -- 6.2. High-oleic safflower oil (HOSFO)-Carthamus tinctorius -- 6.3. High-oleic peanut oil -- 6.4. High-oleic corn oil (HOCO) -- 6.5. High-oleic cottonseed oil (HOCSO) -- 6.6. Olive oil (OO) |
| Notes |
6.7. Avocado oil (AO)-Persia americana |
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Print version record |
| Subject |
Vegetable oils.
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Oils and fats.
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Food industry and trade.
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Plant Oils
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vegetable oil.
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Food industry and trade
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Oils and fats
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Vegetable oils
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| Form |
Electronic book
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| Author |
Flider, Frank J
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| ISBN |
0128229136 |
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9780128229132 |
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