Gourmet and Health-Promoting Specialty Oils
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
13 Wheat Germ Oil
14 Rice Bran Oil
15 Corn Kernel Oil and Corn Fiber Oil
16 Oat Oil
17 Barley Oil
18 Parsley Carrot and Onion Seed Oils
19 Algal Oils
20 Fish Oils
Other editions - View all
activity Agric antioxidant avocado oil barley oil berry seed oils butter camellia oil cancer carotenoids cells Cereal chemical cholesterol Clin cold-pressed components compounds concentration corn fiber oil corn kernel oil cream crude cultivars diet dietary disease effect esters fatty acid composition fish oil flavor flaxseed oil Food Chem fraction free fatty acids fruit germ oil ghee health-promoting hempseed oil hexane increase intake levels lignans linoleic acid lipids metabolism mg/kg Moreau Nigella Nigella sativa niger seed Nutr nutritional oat oil Oil Chem oil contains oil content oil extraction oil yield oleic acid olive oil oxidative stability phenolic phospholipids phytosterols plant plasma policosanol production properties protein PUFA rats refining reported rice bran oil sativa sensory serum sesame oil sesame seed solvent sterols Table Technol temperature tion tocols tocopherols tocotrienols triacylglycerols unsaponifiable vegetable oils vitamin volatile wheat germ