High oleic oils : development, properties, and uses /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Flider, Frank J.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : [United States] : Academic Press ; AOCS Press, 2022.
Temas:
Vegetable oils.
Oils and fats.
Food industry and trade.
Plant Oils
Huiles v�eg�etales.
Huiles et graisses.
vegetable oil.
Food industry and trade
Oils and fats
Vegetable oils
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • High Oleic Oils: Development, Properties and Uses
  • Copyright
  • Contents
  • Contributors
  • Preface
  • Chapter 1: Introduction: The need for high-oleic oils
  • 1.1. How the need for high-oleic oils developed
  • 1.1.1. Advances in nutrition science creates change in the oils and fats being used in the food supply
  • 1.1.2. New oils are needed to replace partially hydrogenated oils with the oxidative stability required for frying and sh ...
  • 1.1.3. Biotechnology and high-oleic oils
  • 1.1.4. High-oleic oils and solid fats
  • 1.1.5. The demand for high-oleic oils will continue to grow
  • References
  • Further reading
  • Chapter 2: Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils
  • 2.1. Introduction
  • 2.2. Structure and functionality of high-oleic oils
  • 2.3. Avocado oil
  • 2.3.1. Avocado oil composition
  • 2.3.2. Minor components of avocado oil
  • 2.3.3. Uses and applications of avocado oil
  • 2.3.4. Summary
  • 2.4. Macadamia oil
  • 2.4.1. Nutritional and health benefits of macadamia oil
  • 2.4.2. Macadamia oil extraction
  • 2.4.3. Minor components of macadamia oil
  • 2.4.4. Uses and applications of macadamia oil
  • 2.4.5. Summary
  • 2.5. Olive oil
  • 2.5.1. Production and consumption
  • 2.5.2. Olive oil commercial categories and their quality parameters
  • 2.5.3. Uses
  • 2.5.4. Health, nutrition, and pharmacological effects of olive oil
  • 2.5.5. Olive oil processing
  • 2.5.6. Oxidative stability of olive oils
  • 2.5.7. Adulteration
  • 2.5.8. Olive oil composition
  • 2.5.9. Minor compounds of olive oil
  • 2.5.10. Summary
  • References
  • Chapter 3: High-oleic soybean oil
  • 3.1. Introduction
  • 3.2. Genetics and commercial sources
  • 3.3. Oil functionality and performance
  • 3.4. Health benefits
  • 3.5. Industrial use
  • 3.6. Coproducts
  • 3.7. Soy proteins
  • 3.8. Lecithin
  • 3.9. Future
  • Acknowledgment
  • References
  • Chapter 4: High-oleic canola oil
  • 4.1. Introduction
  • 4.2. Composition of canola oil
  • 4.3. Applications of canola oil
  • 4.4. Low-linolenic canola oil
  • 4.5. High-oleic canola oils
  • 4.6. Low-saturated high-oleic canola oils
  • 4.7. Omega-3 high-oleic canola oil
  • 4.8. Evidence of health benefits of high-oleic canola oil
  • 4.9. Commercialization
  • 4.10. Conclusion
  • References
  • Further reading
  • Chapter 5: High-oleic sunflower seed oil
  • 5.1. Introduction
  • 5.2. High-oleic trait
  • 5.2.1. Seed and oil processing
  • 5.2.2. Oil stability
  • 5.2.3. Applications of high-oleic sunflower oil
  • 5.2.4. Edible applications
  • 5.2.5. Nonfood applications of high-oleic sunflower oil
  • 5.3. Conclusions
  • References
  • Chapter 6: Minor high-oleic oils
  • 6.1. Introduction
  • 6.2. High-oleic safflower oil (HOSFO)-Carthamus tinctorius
  • 6.3. High-oleic peanut oil
  • 6.4. High-oleic corn oil (HOCO)
  • 6.5. High-oleic cottonseed oil (HOCSO)
  • 6.6. Olive oil (OO)

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