Abdalbasit Adam Mariod, Mohamed Elwathig Saeed Mirghani, Ismail Hassan Hussein

Unconventional Oilseeds and Oil Sources (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy, Cucumber, Squashes, Sesame, etc. Part Two presents unconventional oils found in trees (like Balanites aegyptiaca, Annona squamosal and Catunaregam nilotica), and Part Three deals with new oils found in insects, as in the water melon bug and sorghum bug.

This book will be of interest to researchers in oilseed production, research and development personnel, food scientists, plant breeders, product development personnel, and government agency personnel involved in the production, transportation, distribution, and processing of oilseeds.

• Compiles information on unconventional oilseeds and new sources of oil found worldwide, including those from plants (vegetables, herbs, shrubs), trees, and insects
• Presents the physico-chemical properties of the seed oils, in addition to their mineral compositions and chemical analyses
• Thoroughly explores the chemistry of new oils, their composition, bioactive compounds, such as fatty acids, tocopherols, and sterols
• Introduces the composition of new oil sources, their content of minor and bioactive components, and the most used official methods for analysis

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 382
• Erscheinungstermin: 14. April 2017
• Englisch
• ISBN-13: 9780128134337
• Artikelnr.: 48082268

Autorenporträt

Dr. Abdalbasit Adam Mariod is a Professor in the Department of Biology, College of Sciences and Art, University of Jeddah, ALkamil, Saudi Arabia. He is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. Dr. Mariod has authored more than 92 publications, most of them in new oil sources of Sudan. He is an expert in oil chemistry, and has published six books and four book chapters. He received his PhD in Food Chemistry in 2005 from the Faculty of Natural Science and Mathematics, Institute of Food Chemistry, Westfälische Wilhelms-Universitäat, Münster, Germany. With over 15 years of experience and having led workshops on Gum Arabic, Dr. Mariod has put together a team of leading experts from key gum Arabic producing regions, representing the latest research and developments with this important emulsifier.