Vegetable Oils in Food Technology: Composition, Properties and Uses

Frank D. Gunstone

Buku ini diterbitkan oleh Blackwell Publishing tahun 2011. Cakupan 367 halaman.  

Daftar isi:

1.    Production and Trade of Vegetable Oils

·      Extraction, refining and processing, 1

·      Vegetable oils: Production, consumption and trade, 3

·      Some topical issues, 14

2.    Palm Oil

·      Introduction, 25

·      Composition and properties of palm oil and fractions, 25

·      Physical characteristics of palm oil products, 33

·      Minor components of palm oil products, 35

·      Food applications of palm oil products, 42

·      Nutritional aspects of palm oil, 52

·      Sustainable palm oil, 53

·      Conclusions, 53

3.    Soybean Oil

·      Introduction, 59

·      Composition of soybean and soybean oil, 59

·      Recovery and refining of soybean oil, 65

·      Oil composition modification by processing and biotechnology, 79

·      Physical properties of soybean oil, 87

·      Oxidation evaluation of soybean oil, 92

·      Nutritional properties of soybean oil, 93

·      Food uses of soybean oil, 95

4.    Canola/Rapeseed Oil

·      Introduction, 107

·      Composition, 108

·      Physical and chemical properties, 121

·      Major food uses, 123

·      Conclusion and outlook, 133

5.    Sunflower Oil

·      Introduction, 137

·      Sunflower oil from different types of seed, 138

·      Physical and chemical properties, 148

·      Melting properties and thermal behavior, 150

·      Extraction and processing of sunflower oil, 150

·      Modified properties of sunflower oil, 153

·      Oxidative stability of commercial sunflower oils, 155

·      Food uses of different sunflower oil types, 160

·      Frying use of commercial sunflower oil types, 161

6.    The Lauric (Coconut and Palm Kernel) Oils

·      Introduction, 169

·      Coconut oil, 169

·      Palm kernel oil, 178

·      Processing, 185

·      Food uses, 190

·      Health aspects, 194

7.    Cottonseed Oil

·      Introduction, 199

·      History, 200

·      Seed composition, 203

·      Oil composition, 204

·      Chemical and physical properties of cottonseed oil, 213

·      Processing, 216

·      Cottonseed oil uses, 219

·      Co-product uses, 220

8.    Groundnut (Peanut) Oil

·      Peanut production, history, and oil extraction, 225

·      Oil uses, 226

·      Composition of groundnut oil, 227

·      Chemical and physical characteristics of groundnut oil, 234

·      Health issues, 237

9.    Olive Oil

·      Introduction, 243

·      Extraction of olive oil from olives, 243

·      Olive oil composition, 245

·      Effect of processing olives on the composition of virgin olive oils, 258

·      Refining and modification, 259

·      Hardening and interesterification, 261

·      Quality, genuineness and regulations, 261

·      Consumption and culinary applications, 266

10.   Corn Oil

·      Composition of corn oil, 273

·      Properties of corn oil, 282

·      Major food uses of corn oil, 285

·      Conclusions, 286

11. Minor and Speciality Oils

·      Introduction, 291

·      Sesame seed oil, 291

·      Rice bran oil, 299

·      Flaxseed (linseed and linola) oil, 306

·      Safflower oil, 309

·      Argan kernel oil, 313

·      Avocado oil, 315

·      Camelina seed oil, 315

·      Grape seed oil, 317

·      Pumpkin seed oil, 319

·      Sea buckthorn oil, 320

·      Cocoa butter and CBE, 321

·      Oils containing γ-linolenic acid (GLA) and stearidonic acid (SDA), 324

·      Tree nut oils, 327

Index,  347

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