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Ingrid Aguilo-Aguayo
Oil and Oilseed Processing
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
About the IFST Advances in Food Science Book Series
Oil and Oilseed Processing Opportunities and Challenges
Страница 9
Preface
List of Contributors
1 Production and Consumption of Oils and Oilseeds
1.1 Introduction
1.2 Oilseeds and Oils: Production and Trade
1.2.1 Copra and Coconut Oil
1.2.2 Cottonseeds and Cottonseed Oil
1.2.3 Groundnuts and Groundnut Oil
1.2.4 Linseed
1.2.5 Maize
1.2.6 Olive Oil
1.2.7 Palm and Palm Kernel Oil
1.2.8 Rapeseed and Canola Oil
1.2.9 Sesame Seeds and Sesame Oil
1.2.10 Soybean
1.2.11 Sunflower
1.3 Novel Sources for Oil Production
1.4 Summary
Acknowledgments
References
2 Conventional Oils and Oilseeds: Composition and Nutritional Importance
2.1 Introduction
2.2 Oilseeds 2.2.1 Description of Oilseeds
2.2.2 Physicochemical Properties of Oilseeds Oils
2.2.3 Nutritional Properties
2.2.4 Bioactive Properties
2.2.5 Antinutritional Factors
2.3 Factors Affecting Oil Yield
2.4 Overview of Oilseed Processing and Current Applications
Acknowledgments
References
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