Fruit Oils: Chemistry and Functionality
食品科学技术基础学科
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996.00
售 价：
￥
797.00
优惠
平台大促 低至8折优惠
发货周期：预计8-10周发货
出版时间
2020年06月05日
装 帧
页 码
920
语 种
英文
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Fruit Oils: Chemistry and Functionalitypresents a comprehensive overview ofrecent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine thecomposition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential foodand non-foodapplications ofthese oils are also extensively covered. The potential health benefits of the bioactive lipids foundinthese fruit oils are also a focus of this text. For each oil presented, the levels ofomega-9,omega-6 andomega-3 fatty acids are specified, indicating the level of health-promoting traitsexhibited in each.The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such asheating, frying, cooking and storage and major constituents such assterols andtocolsare extensively covered in this text.Although there have been reference works publishedon the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils.Fruit Oils: Chemistry and Functionalityaims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
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