Gourmet and Health-Promoting Specialty Oils

Front Cover
Robert Moreau, Afaf Kamal-Eldin
Elsevier, Aug 25, 2015 - Science - 596 pages
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.
  • Includes color illustrations of over 20 health-promoting specialty oils
  • Comprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oils
  • Describes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk
 

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Contents

Introduction
1
List of Color Illustrations
15
Chapter 1 Olive Oil
33
Chapter 2 Avocado Oil
73
Chapter 3 Tree Nut Oils
127
Linolenic Acidrich Oils
151
Chapter 5 Hempseed Oil
185
Chapter 6 Berry Seed and Grapeseed Oils
215
13 Wheat Germ Oil
359
14 Rice Bran Oil
377
15 Corn Kernel Oil and Corn Fiber Oil
409
16 Oat Oil
433
17 Barley Oil
455
18 Parsley Carrot and Onion Seed Oils
479
19 Algal Oils
491
20 Fish Oils
515

γLinolenic Acidrich Oils
237
Chapter 8 Sesame Seed Oil
267
Chapter 9 Niger Seed Oil
283
Chapter 10 Nigella Black Cumin Seed Oil
299
11 Camellia Oil and Tea Oil
313
12 Pumpkin Seed Oil
345
21 Butter Butter Oil and Ghee
527
Contributors
561
Index
565
Back Cover
588
Copyright

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About the author (2015)

Robert A. Moreau was born in Massachusetts. He obtained his BA at Boston University and his Ph.D. at the University of South Carolina (Ph.D.), where he was mentored by Dr. Anthony Huang. After a two year postdoc with Dr. Paul Stumpf at UC Davis, he joined the staff at the Eastern Regional Research Center (USDA, ARS) in Wyndmoor, PA, USA where he has been a happy lipid researcher for the last 28 years. Bob's research interests have focused on method development for lipid analysis and their use to solve problems in agriculture and food science, including functional lipids such as phytosterols, tocotrienols, and carotenoids.

Afaf Kamal-Eldin is a professor of food science at the United Arab Emirates University in Al-Ain, UAE. Her major specialty is on the chemistry, biochemistry and nutrition related to bioactive compounds and to food chemistry in general. She is a member of the editorial boards of a number of journals and has edited/co-edited four books published by the American Oil Chemists’ Society press. She has published 150 original publications and 30 reviews and book chapters in addition to a large number of conference abstracts. Afaf is conducting research and teaching in the area of food for health and has supervised a large number of M.Sc. and Ph.D. theses.

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