Nutritionally Enhanced Edible Oil and Oilseed Processing

Hardback  320 pp  ISBN 1893997499      £134.00

Please note: This title is not available from CPL Press in North America - please contact a local source

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.

Contents

• Oil- and Oilseed-Based Bioactive Compounds and Their Health Effects
• Effects of Processing on Nutritional and Bioactive Components of Oil
• Isoflavones in Soybean Processing
• Extrusion-Based Oilseed Processing Methods
• Enzyme-Aided Aqueous Extraction
• Utilization of Supercritical Fluid Technology for Oil And Oilseed Processing
• Degumming
• Edible Oil Bleaching
• Filtration Techniques in Vegetable Oil Processing
• Vacuum Distillation of Edible Oils
• Crystallization for Nutritionally Enhanced Fats and Oils
• Hydrogenation Techniques
• Low-Cost Oil-Processing Techniques
• Biocatalysis for Lipid Modifications
• Enzymes as Processing Aids
• Processing Aspects of Single-Cell Oils