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|a UAMI
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|a Gourmet and health-promoting specialty oils /
|c editors, Robert Moreau, Afaf Kamal-Eldin.
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|a Urbana, Illinois :
|b AOCS Press,
|c [2009]
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|c ©2009
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|a 1 online resource
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|a AOCS Monograph Series in Oilseeds ;
|v v. 3
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|a Online resource; title from PDF title page (EBSCO, viewed September 11, 2015).
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|a Includes bibliographical references and index.
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|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
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|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.
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|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.
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|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.
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|a Knovel
|b ACADEMIC - Food Science
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650 |
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|a Oils and fats, Edible.
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650 |
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|a Huiles et graisses comestibles.
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|a COOKING
|x General.
|2 bisacsh
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|a Oils and fats, Edible
|2 fast
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700 |
1 |
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|a Kamal-Eldin, Afaf,
|e editor.
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700 |
1 |
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|a Moreau, Robert,
|e editor.
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776 |
0 |
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|i Print version:
|t Gourmet and health-promoting specialty oils.
|d Urbana, Ill. : AOCS Press, ©2009
|w (DLC) 2008055039
|
830 |
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0 |
|a AOCS Monograph Series in Oilseeds ;
|v v. 3.
|
856 |
4 |
0 |
|u https://appknovel.uam.elogim.com/kn/resources/kpGHPSO00R/toc
|z Texto completo
|
880 |
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|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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