Palm Oil
Production, Processing, Characterization, and Uses

Serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components

Oi-Ming Lai (Edited by), Chin-Ping Tan (Edited by), Casimir C. Akoh (Edited by)

9780128102305

Paperback / softback, published 19 August 2016

852 pages
22.9 x 15.1 x 5.1 cm, 1.38 kg

Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability.

1: A Brief History of the Oil Palm
2: Breeding and Genetics of the Oil Palm
3: Oil Palm Genomics
4: Tissue Culture and Genetic Engineering of Oil Palm
5: Ripening, Harvesting, and Transport of Oil Palm Bunches
6: Effect of Pests and Diseases on Oil Palm Yield
7: The Economics of Malaysian Palm Oil Production, Marketing, and Utilization
8: Palm and Palm Kernel Oil Production and Processing in Malaysia and Indonesia
9: Palm and Palm Kernel Oil Production and Processing in Brazil
10: Palm and Palm Kernel Oil Production and Processing in Nigeria
11: Oil Recovery from Palm Fruits and Palm Kernel
12: Palm Oil and Palm Kernel Oil Refining and Fractionation Technology
13: The Physicochemical Properties of Palm Oil and Its Components
14: Polymorphic Properties of Palm Oil and Its Major Component Triacyglycerols
15: Measurement and Maintenance of Palm Oil Quality
16: Minor Constituents of Palm Oil: Characterization, Processing, and Application
17: Enzymatic and Chemical Modification of Palm Oil, Palm Kernel Oil, and Its Fractions
18: Health and Nutritional Properties of Palm Oil and Its Components
19: Food Uses of Palm Oil and Its Components
20: Palm Oleochemicals in Non-food Applications
21: Oil Palm Biomass for Various Wood-based Products
22: Oil Palm as Bioenergy Feedstock
23: Waste and Environmental Management in the Malaysian Palm Oil Industry
24: Traceability of RSPO-certified Sustainable Palm Oil
25: Sustainable Development of Palm Oil Industry

Subject Areas: Food & beverage technology [TDCT], Agriculture & related industries [KNAC]