2nd Edition. — Wiley, 2011. — 368 p. Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that...
The Royal Society of Chemistry, 2014 — 248 p. — ISBN: 978-1849739009 (print), eISBN 978-1782620211 (PDF), eISBN 978-1782622840 (EPUB). Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been...
Second Edition. — Academic Press and AOCS Press, 2017. — 509 p. — ISBN: 978-1-63067-050-4. This book, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the...
InTech, 2016. — 342 p. — ISBN: 978-953-51-2725-3; Print ISBN: 978-953-51-2724-6. Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive...
2nd edition. — AOCS Press, 2006. — 253 p. — ISBN: 189399788X. A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary...
First published. — Blackwell Publishing, CRC Press, 2002. — 352 p. ISBN: 1-84127-331-7. A series which presents the current state of the art in chosen areas of oils and fats chemistry, including its relevance to the food and pharmaceutical industries. Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing,...
AOCF Press, 2005. — 184 p. Vegetable oils are used in various industrial applications such as emulsifiers, lubricants, plasticizers, surfactants, plastics, solvents, and resins. Research and development approaches take advantage of the natural properties of these oils. These oils have superb environmental credentials, such as being inherently biodegradable, having low...