Reprint

Advances in Edible Oil Processing

Edited by
March 2022
114 pages
  • ISBN978-3-0365-3467-1 (Hardback)
  • ISBN978-3-0365-3468-8 (PDF)

This book is a reprint of the Special Issue Advances in Edible Oil Processing that was published in

Biology & Life Sciences
Medicine & Pharmacology
Public Health & Healthcare
Summary

During the last few decades, environmental concerns have prompted the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products.

Format
  • Hardback
License
© by the authors
Keywords
solid-phase microextraction-arrow; multiple headspace solid-phase microextraction; pyrazine; flavor edible oil; internal standard method; emulsion; oxidative stability; microbiological criteria; phenolic compounds; physicochemical characteristics; co-extraction; flavored oil; response surface methodology; phenols; thyme; Argania spinosa oil; capric acid; caprylic acid; commercial immobilized lipases; low-calorie structured lipids; vegetable oils; phospholipase; enzymatic degumming; phospholipids; human milk; human milk fat substitutes; structured lipids; infant formula