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Overview"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." Full Product DetailsAuthor: Robert Moreau (Robert Moreau, USDA ARS ERRC, Wyndmoor, PA, USA) , Afaf Kamal-Eldin (Afaf Kamal-Eldin, United Arab Emirates University, Al-Ain, UAE.)Publisher: AOCS Imprint: AOCS Dimensions: Width: 15.20cm , Height: 3.60cm , Length: 22.90cm Weight: 0.450kg ISBN: 9781893997974ISBN 10: 1893997979 Pages: 596 Publication Date: 05 November 2015 Audience: Professional and scholarly , College/higher education , Professional & Vocational , Tertiary & Higher Education Format: Hardback Publisher's Status: Active Availability: Awaiting stock  The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you. Table of ContentsPreface Introduction CHAPTER 1: Olive CHAPTER 2: Avocado Oil CHAPTER 3: Tree Nut Oils CHAPTER 4: Flax, Perilla, and Camelina Seed Oils: a-Linolenic Acid-Rich Oils CHAPTER 5: Hempseed Oil CHAPTER 6: Berry Seed and Grapeseed Oils CHAPTER 7: Borage, Evening Primrose, Blackcurrant, and Fungal Oils: g-Linolenic Acid-Rich Oils CHAPTER 8: Sesame Seed Oil CHAPTER 9: Niger Seed Oil CHAPTER 10: Nigella (Black Cumin) Seed Oil CHAPTER 11: Camellia Oil and Tea Oil CHAPTER 12: Pumpkin Seed Oil CHAPTER 13: Wheat Germ Oil CHAPTER 14: Rice Bran Oil CHAPTER 15: Corn Kernel Oil and Corn Fiber Oil CHAPTER 16: Oat Oil CHAPTER 17: Barley Oil CHAPTER 18: Parsley, Carrot, and Onion Seed Oils CHAPTER 19: Algal Oils CHAPTER 20: Fish Oils CHAPTER 21: Butter, Butter Oil, and GheeReviews<p>Overall, this book provides the reader with a good understanding of the nature of gourmet and specialty oils and their importance in health. The color illustrations in the book are clear and they help to enhance the reader s understanding . This is a well authored and edited text that will serve as a great read for the general audience or as a reliable reference source for the food scientists, oil experts, students, dieticians and nutritionists alike. I would highly recommend owning a copy of this book<br> Jane Whittinghill, Senior Research Investigator, Solae, LLC., writing for aocs.org, April 2010 Overall, this book provides the reader with a good understanding of the nature of gourmet and specialty oils and their importance in health. The color illustrations in the book are clear and they help to enhance the reader’s understanding … . This is a well authored and edited text that will serve as a great read for the general audience or as a reliable reference source for the food scientists, oil experts, students, dieticians and nutritionists alike. I would highly recommend owning a copy of this book — Jane Whittinghill, Senior Research Investigator, Solae, LLC., writing for aocs.org, April 2010 Overall, this book provides the reader with a good understanding of the nature of gourmet and specialty oils and their importance in health. The color illustrations in the book are clear and they help to enhance the reader's understanding ... . This is a well authored and edited text that will serve as a great read for the general audience or as a reliable reference source for the food scientists, oil experts, students, dieticians and nutritionists alike. I would highly recommend owning a copy of this book - Jane Whittinghill, Senior Research Investigator, Solae, LLC., writing for aocs.org, April 2010 Author InformationRobert 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. Tab Content 6Author Website:Countries AvailableAll regions |
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