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Gourmet and health-promoting specialty oils /

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Kamal-Eldin, Afaf (Editor ), Moreau, Robert (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Urbana, Illinois : AOCS Press, [2009]
Colección:AOCS Monograph Series in Oilseeds ; v. 3.
Temas:
Acceso en línea:Texto completo

MARC

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245 0 0 |a Gourmet and health-promoting specialty oils /  |c editors, Robert Moreau, Afaf Kamal-Eldin. 
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490 1 |a AOCS Monograph Series in Oilseeds ;  |v v. 3 
588 0 |a Online resource; title from PDF title page (EBSCO, viewed September 11, 2015). 
504 |a Includes bibliographical references and index. 
520 |a The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil 
505 0 |a Front Cover; Gourmet and Health-Promoting Specialty Oils; Copyright Page; Table of Contents; Preface; Introduction; Gourmet Specialty Oils; Health-Promoting Specialty Oils; Chemical Composition and Oxidative Stability of Gourmet and Health-Promoting Oils; Authenticity and Adulteration; Allergic and Toxic Compounds; Conclusions; References; List of Color Illustrations; Chapter 1. Olive Oil; Introduction; Processing; Edible and Nonedible Applications; Acyl Lipids and Fatty Acids Composition; Minor Compounds; Flavor and Aroma Compounds; Allergic and Toxic Compounds. 
505 8 |a Health Benefits of the Oil and Oil ConstituentsPurity, Authenticity, and Traceability; References; Chapter 2. Avocado Oil; Introduction; Applications and Economics; Factors Affecting Oil Yield and Quality; Nonacyl (or Unsaponifiable) Components: Tocopherols, Sterols, Plant Pigments, and Phenolics; Flavor and Aroma Compounds; Allergic and Toxic Compounds; Health Benefits of the Oil and Oil Constituents; Authenticity and Adulteration; Summary; Acknowledgments; References; Chapter 3. Tree Nut Oils; Introduction; Extraction and Processing of Nut Oils; Edible and Nonedible Applications. 
505 8 |a Allergic and Toxic CompoundsReferences; Chapter 5. Hempseed Oil; Introduction; Hempseed Oil Processing; Hempseed Oil Composition; Protein By-products of Hempseed; Economy of Hempseed and Hempseed Oil; Current Applications of Hempseed Components; Flavor and Aroma Components of Hempseed Oil; Possible Allergic Reactions; Health Benefits of Hempseed Oil; Hempseed Oil Stability; Whole and De-hulled Hempseed; Other Issues; References; Chapter 6. Berry Seed and Grapeseed Oils; Introduction; Processing; Factors Affecting Seed Oil Quality; Edible and Nonedible Applications. 
590 |a Knovel  |b ACADEMIC - Food Science 
650 0 |a Oils and fats, Edible. 
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700 1 |a Kamal-Eldin, Afaf,  |e editor. 
700 1 |a Moreau, Robert,  |e editor. 
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880 8 |6 505-00/(S  |a Acyl Lipids and Fatty Acid CompositionMinor Components in Grape and Berry Seed Oils; Possible Allergic and Toxic Compounds in the Oil; Health Benefits of the Oil and Oil Constituents; Conclusion; References; Chapter 7. Borage, Evening Primrose, Blackcurrant, and Fungal Oils: γ-Linolenic Acid-rich Oils; Introduction; Conclusions; Other Issues; References; Chapter 8. Sesame Seed Oil; Introduction; Oil Extraction and Processing; Composition of Acyl Lipids and Fatty Acids; Nonacylglycerol Components in Sesame Oil; Flavor and Aroma Compounds; The Oxidative Stability of Sesame Seed Oil. 
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