Recent Advances in Edible Fats and Oils Technology : Processing, Health Implications, Economic and Environmental Impact / edited by Yee-­Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai.

Format:

Book

Contributor:

Lee, Yee-­Ying, editor.

Series:

Biomedical and Life Sciences Series

Language:

English

Subjects (All):

Biotechnology.

Lipids.

Food science.

Lipidology.

Food Science.

Local Subjects:

Biotechnology.

Lipidology.

Food Science.

Physical Description:

1 online resource (496 pages)

Edition:

1st ed. 2022.

Place of Publication:

Singapore : Springer Nature Singapore : Imprint: Springer, 2022.

Summary:

This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-­to-­date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.

Contents:

Chapter 1. Vegetable Oils and Animal Fats: Sources, Properties and Recovery

Chapter 2. Exotic Oil: Sources, Properties and Recovery

Chapter 3. Seed Oil: Sources, Properties and Recovery

Chapter 4. Vegetable Oil Refining

Chapter 5. MINOR COMPONENTS IN EDIBLE OIL

Chapter 6. Blending, Hydrogenation, Fractionation and Interesterification Processing

Chapter 7. Ionic Liquid as a Green Solvent for Lipid Processing

Chapter 8. Diacylglycerol Oil: Health Benefits, Synthesis and Applications

Chapter 9. Medium-and Long-Chain Triacylglycerol: Production, Health Effects and Applications

Chapter 10. Enzymatic synthesis of human milk fat substitutes

Chapter 11. Cocoa Butter Alternatives for Food Applications

Chapter 12. Oleogel: Production and Application

Chapter 13. Characterization of Nanoemulsions: The Way Forward

Chapter 14. Processing Contaminants In Edible Oil

Chapter 15. Enzymatic Biodiesel Production from Low-Quality Waste Oils and Non-edible Oils: Current Statusand Future Prospects

Chapter 16. Sustainability and Traceability in the Malaysian Oil Palm Industry

Chapter 17. Adulteration in Oils and Fats Industry.

Other Format:

Print version: Lee, Yee-­Ying Recent Advances in Edible Fats and Oils Technology

ISBN:

981-16-5112-4

981-16-5113-2

OCLC:

1306065605