HHigh oleic oils: development, properties, and uses

by Flider, Frank J.

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Title Statements

Full title :HHigh oleic oils : development, properties, and uses / edited by Frank J. Flider.

Edition Statements

Publication Date:2022.

Publication Statements

Publisher(s):AOCS
Place of Publication:San Diego
Language:eng
Publication Date:2022.

The Physical Object

Description:1 online resource (300 pages)

Edition Identifiers

ISBN:9780128229132, 0128229136
oclc:on1291866161

Intro -- High Oleic Oils: Development, Properties and Uses -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: Introduction: The need for high-oleic oils -- 1.1. How the need for high-oleic oils developed -- 1.1.1. Advances in nutrition science creates change in the oils and fats being used in the food supply -- 1.1.2. New oils are needed to replace partially hydrogenated oils with the oxidative stability required for frying and sh ... -- 1.1.3. Biotechnology and high-oleic oils -- 1.1.4. High-oleic oils and solid fats -- 1.1.5. The demand for high-oleic oils will continue to grow -- References -- Further reading -- Chapter 2: Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils -- 2.1. Introduction -- 2.2. Structure and functionality of high-oleic oils -- 2.3. Avocado oil -- 2.3.1. Avocado oil composition -- 2.3.2. Minor components of avocado oil -- 2.3.3. Uses and applications of avocado oil -- 2.3.4. Summary -- 2.4. Macadamia oil -- 2.4.1. Nutritional and health benefits of macadamia oil -- 2.4.2. Macadamia oil extraction -- 2.4.3. Minor components of macadamia oil -- 2.4.4. Uses and applications of macadamia oil -- 2.4.5. Summary -- 2.5. Olive …