Vegetable Oils in Food Technology
Composition, Properties, and Uses
1st Edition
Published on 18. October 2002
Book
Hardback
337 pages
978-0-8493-2816-9 (ISBN)
Description
Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.
More details
Series
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food scientists, chemists, and technologists working in oils and fats processing; analytical chemists; quality assurance personnel
Dimensions
Height: 229 mm
Width: 152 mm
Weight
807 gr
ISBN-13
978-0-8493-2816-9 (9780849328169)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Content
Production and Trade of Vegetable Oils, F.D. Gunstone
Extraction, Refining and Processing
Vegetable Oils - Production, Disappearance and Trade
Some Significant Factors
Predictions for the Twenty-first Century
References
Soybean Oil, T. Wang
Introduction
Composition
Extraction and Refining of Soybean Oil
Oil Composition Modification by Processing and Biotechnology
Physical Properties of Soybean Oil
Oxidative Quality of Soybean Oil
Nutritional Properties of Soybean Oil
Food Uses of Soybean Oil
References
Palm Oil, S.W. Lin
Introduction
Composition and Properties of Palm Oil and Fractions
Physical Characteristics of Palm Oil Products
Minor Components of Palm Oil Products
Food Applications of Palm Oil Products
Conclusion
References
Canola/Rapeseed Oil, R. Przybylski and T. Mag
Introduction
Composition
Physical and Chemical Properties
Major Food Uses
References
Sunflower Oil, M.K. Gupta
Introduction
Worldwide Sunflower Production
Obtaining the Best Results in Growing Sunflower Plants
Types of Sunflowers
Confection or Non-oil Sunflower
Potential for Sunflower Products in the U.S.
Crushing of Sunflower Seeds
Sunflower Oil Degumming
Sunflower Oil Refining
Physical Refining Process
Chemical Refining Process
Cold Chemical Refining Process
Modified Chemical Refining
Modified Physical Refining Process
Dewaxing
Hydrogenation
Summary
References
The Lauric (Coconut and Palmkernel) Oils, T.P. Pantzaris and Y. Basiron
Introduction
Coconut Oil
Palmkernel Oil
References
Cottonseed Oil, R.D. O'Brien
Introduction
Cottonseed Oil Properties
Cottonseed Oil Extraction
Cottonseed Oil Processing
Cottonseed Oil Utilisation
References
Groundnut (Peanut) Oil, T.H. Sanders
Peanut Production, History and Oil Extraction
Oil Uses
Composition of Groundnut Oil
Chemical and Physical Characteristics of Groundnut Oil
Health Issues
References
Olive Oil, D. Boskou
Introduction
Extraction of Olive Oil from Olives
Olive Oil Composition
Refining and Modifications
Regulations
Cloudy Olive Oil
Consumption and Culinary Applications
References
Corn Oil, R.A. Moreau
Composition of Corn Oil
Properties of Corn Oil
Major Food Uses of Corn Oil
Conclusions
References
Sesame, Rice-Bran and Flaxseed Oils, S.P. Kochhar
Introduction
Sesame Seed Oil
Rice-Bran Oil
Flaxseed (Linseed and Linola) Oil
References
Abbreviations
Websites
Index
Extraction, Refining and Processing
Vegetable Oils - Production, Disappearance and Trade
Some Significant Factors
Predictions for the Twenty-first Century
References
Soybean Oil, T. Wang
Introduction
Composition
Extraction and Refining of Soybean Oil
Oil Composition Modification by Processing and Biotechnology
Physical Properties of Soybean Oil
Oxidative Quality of Soybean Oil
Nutritional Properties of Soybean Oil
Food Uses of Soybean Oil
References
Palm Oil, S.W. Lin
Introduction
Composition and Properties of Palm Oil and Fractions
Physical Characteristics of Palm Oil Products
Minor Components of Palm Oil Products
Food Applications of Palm Oil Products
Conclusion
References
Canola/Rapeseed Oil, R. Przybylski and T. Mag
Introduction
Composition
Physical and Chemical Properties
Major Food Uses
References
Sunflower Oil, M.K. Gupta
Introduction
Worldwide Sunflower Production
Obtaining the Best Results in Growing Sunflower Plants
Types of Sunflowers
Confection or Non-oil Sunflower
Potential for Sunflower Products in the U.S.
Crushing of Sunflower Seeds
Sunflower Oil Degumming
Sunflower Oil Refining
Physical Refining Process
Chemical Refining Process
Cold Chemical Refining Process
Modified Chemical Refining
Modified Physical Refining Process
Dewaxing
Hydrogenation
Summary
References
The Lauric (Coconut and Palmkernel) Oils, T.P. Pantzaris and Y. Basiron
Introduction
Coconut Oil
Palmkernel Oil
References
Cottonseed Oil, R.D. O'Brien
Introduction
Cottonseed Oil Properties
Cottonseed Oil Extraction
Cottonseed Oil Processing
Cottonseed Oil Utilisation
References
Groundnut (Peanut) Oil, T.H. Sanders
Peanut Production, History and Oil Extraction
Oil Uses
Composition of Groundnut Oil
Chemical and Physical Characteristics of Groundnut Oil
Health Issues
References
Olive Oil, D. Boskou
Introduction
Extraction of Olive Oil from Olives
Olive Oil Composition
Refining and Modifications
Regulations
Cloudy Olive Oil
Consumption and Culinary Applications
References
Corn Oil, R.A. Moreau
Composition of Corn Oil
Properties of Corn Oil
Major Food Uses of Corn Oil
Conclusions
References
Sesame, Rice-Bran and Flaxseed Oils, S.P. Kochhar
Introduction
Sesame Seed Oil
Rice-Bran Oil
Flaxseed (Linseed and Linola) Oil
References
Abbreviations
Websites
Index