Nutritionally Enhanced Edible Oil and Oilseed Processing
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This book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment. It also provides a summary of research on modifications of natural lipids. The major emphasis is on vegetable sources of oils. Oil and oilseed processing is very complex, involving a number of unit operations. Readers will find this book helpful in learning about the fundamental concepts and practical information on oil and oilseed processing and their relevance to human nutrition and health. |
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| Released: 05/01/2004; 320 pages | |||||||||||||
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Table of Contents
1. Oil- and Oilseed-Based Bioactive Compounds and Their Health Effects2. Effects of Processing on Nutritional and Bioactive Components of Oil
3. Isoflavones in Soybean Processing
4. Extrusion-Based Oilseed Processing Methods
5. Enzyme-Aided Aqueous Extraction
6. Utilization of Supercritical Fluid Technology for Oil And Oilseed Processing
7. Degumming
8. Edible Oil Bleaching
9. Filtration Techniques in Vegetable Oil Processing
10. Vacuum Distillation of Edible Oils
11. Crystallization for Nutritionally Enhanced Fats and Oils
12. Hydrogenation Techniques
13. Low-Cost Oil-Processing Techniques
14. Biocatalysis for Lipid Modifications
15. Enzymes as Processing Aids
16. Processing Aspects of Single-Cell Oils
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