Tomás Lafarga, Gloria Bobo, Ingrid Aguiló-Aguayo

Oil and Oilseed Processing

Opportunities and Challenges

• Gebundenes Buch

Produktbeschreibung

Oil and Oilseed Processing

The latest information available on oil and oilseed processing

Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel "green" extraction methods used to extract oils from seeds. The authors--noted experts on the topic--examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges.

Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide:
_ Exploresthe traditional and new extraction methods used to extract oils from seeds
_ Contains the most up-to-date insight into oil and oilseed processing
_ Focuses on the areas of oil processing, safety, quality, and nutritional evaluation

Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

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Produktdetails

• IFST Advances in Food Science
• Verlag: Wiley & Sons / Wiley-Blackwell
• Artikelnr. des Verlages: 1A119575270
• 1. Auflage
• Seitenzahl: 304
• Erscheinungstermin: 19. April 2021
• Englisch
• Abmessung: 254mm x 178mm x 18mm
• Gewicht: 738g
• ISBN-13: 9781119575276
• ISBN-10: 1119575273
• Artikelnr.: 60001149

Autorenporträt

About the Editors Tomás Lafarga is a researcher in the Department of Chemical Engineering at the University of Almería, Almería, Spain. Gloria Bobo and Ingrid Aguiló-Aguayo are researchers at the Institute of Agrifood Research and Technology, Lleida, Spain.

Inhaltsangabe

Chapter 1. Production and Consumption of oils, fats and oilseeds
Chapter 2. Conventional oilseed crops
Chapter 3. Unconventional oilseeds and novel sources for oil production
Chapter 4. Oilseed pre-treatment: Drying and conditioning
Chapter 5. Oilseed processing and oil extraction
Chapter 6. Oils extracted from nuts and grains
Chapter 7. Vegetable oils and their role in the food processing industry
Chapter 8. Conventional vegetable oils and their use beyond the food industry
Chapter 9. Animal-derived oils and fats
Chapter 10. Packaging, Storage and Stability of Oilseeds
Chapter 11. Occurrence and determination of contaminants in oils and oilseeds: Pesticides, mycotoxins, and heavy metals
Chapter 12. By-products from oilseed processing and their potential applications
Chapter 13. Oilseed protein concentrates