Gourmet and Health-Promoting Specialty Oils

Covers processing, edible and non-edible applications, lipids, health benefits and more related to each type of oil

Robert Moreau (Edited by), Afaf Kamal-Eldin (Edited by)

9781893997974, Elsevier Science

Hardback, published 5 November 2015

596 pages
22.9 x 15.1 x 3.3 cm, 0.45 kg

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.

Preface
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 Ghee

Subject Areas: Xenobiotics [PSAG]