Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications. Edible Oil Blends: Chemistry, Functionality and HealthAspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oils' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated fatty acids and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.
Ramadan
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Weitere Infos & Material
1. Introduction to Edible Oil Blends: chemistry, functionality, and health aspect
Section 1. Blends from Traditional Edible Oil Sources
1. Sunflower oil blends
2. Soybean oil blends
3. Corn oil blends
4. Canola and Rapeseed Oil Blends
5. Cottonseed Oil blends
6. Olive Oil Blends
7. Peanut Oil Blends
8. Palm Oil Blends
Section 2. Blends from Non-Traditional Edible Oil Sources
9. Coconut Oil Blends
10. Rice Bran Oil blends
11. Wheat Germ Oil Blend
12. Black cumin oil blends
13. Coriander Oil blends
14. Sesame Oil blends
15. Fish oil blends
16. Pumpkin Oil Blends
17. Grapeseed
Section 3 Commercial Products from Edible Oil Blends
18. Frying and Cooking Oil blends
19. Shortening blends
20. Margarine Blends
21. Edible oil and dairy fat blends
Ramadan, Mohamed Fawzy
Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.
