Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.
Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.
1. Chapter 1 Introduction to edible oil blends: Chemistry, functionality, and health aspects - p. 1 2. Section I Blends from traditional edible oil sources - p. 17 3. Chapter 2 Sunflower oil blends - p. 19 4. Chapter 3 Soybean oil blends - p. 47 5. Chapter 4 Corn oil blends - p. 67 6. Chapter 5 Canola and rapeseed oil blends - p. 89 7. Chapter 6 Cottonseed oil blends - p. 105 8. Chapter 7 Olive oil blends - p. 131 9. Chapter 8 Peanut oil blends - p. 153 10. Chapter 9 Palm oil blends - p. 177 11. Section II Blends from non-traditional edible oil sources - p. 203 12. Chapter 10 Coconut oil blends - p. 205 13. Chapter 11 Rice bran oil blends - p. 219 14. Chapter 12 Wheat germ oil blend - p. 237 15. Chapter 13 Black cumin seed oil blends - p. 253 16. Chapter 14 Coriander oil blends - p. 269 17. Chapter 15 Pumpkin seed oil blends - p. 283 18. Chapter 16 Grape seed oil blends - p. 309 19. Section III Commercial products from edible oil blends - p. 321 20. Chapter 17 Commercial vegetable oils rich in omega 3 fatty acids based on blends of refined sunflower and cold-pressed flaxseed oil - p. 323 21. Chapter 18 Shortening blends - p. 357 22. Chapter 19 Margarine blends and oleogels - p. 377 23. Chapter 20 Edible oil and dairy fat blends - p. 409 24. Index - p. 423
Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.
Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.
1. Chapter 1 Introduction to edible oil blends: Chemistry, functionality, and health aspects - p. 1 2. Section I Blends from traditional edible oil sources - p. 17 3. Chapter 2 Sunflower oil blends - p. 19 4. Chapter 3 Soybean oil blends - p. 47 5. Chapter 4 Corn oil blends - p. 67 6. Chapter 5 Canola and rapeseed oil blends - p. 89 7. Chapter 6 Cottonseed oil blends - p. 105 8. Chapter 7 Olive oil blends - p. 131 9. Chapter 8 Peanut oil blends - p. 153 10. Chapter 9 Palm oil blends - p. 177 11. Section II Blends from non-traditional edible oil sources - p. 203 12. Chapter 10 Coconut oil blends - p. 205 13. Chapter 11 Rice bran oil blends - p. 219 14. Chapter 12 Wheat germ oil blend - p. 237 15. Chapter 13 Black cumin seed oil blends - p. 253 16. Chapter 14 Coriander oil blends - p. 269 17. Chapter 15 Pumpkin seed oil blends - p. 283 18. Chapter 16 Grape seed oil blends - p. 309 19. Section III Commercial products from edible oil blends - p. 321 20. Chapter 17 Commercial vegetable oils rich in omega 3 fatty acids based on blends of refined sunflower and cold-pressed flaxseed oil - p. 323 21. Chapter 18 Shortening blends - p. 357 22. Chapter 19 Margarine blends and oleogels - p. 377 23. Chapter 20 Edible oil and dairy fat blends - p. 409 24. Index - p. 423
