Recent advances in edible fats and oils technology : processing, health implications, economic and environmental impact / Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai, editors.
Lee, Yee-Ying, editor.; Tang, Teck-Kim, editor.; Phuah, Eng-Tong, editor.; Lai, Oi-Ming, editor.
2022
TP670
Available Online

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Title Recent advances in edible fats and oils technology : processing, health implications, economic and environmental impact / Yee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai, editors.
ISBN 9789811651137 (electronic bk.)
9811651132 (electronic bk.)
9811651124
9789811651120
DOI https://doi.org/10.1007/978-981-16-5113-7
Publication Details Singapore : Springer, 2022.
Language English
Description 1 online resource
Item Number 10.1007/978-981-16-5113-7 doi
Call Number TP670
Dewey Decimal Classification 664/.3
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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed March 31, 2022).
Added Author Lee, Yee-Ying, editor.
Tang, Teck-Kim, editor.
Phuah, Eng-Tong, editor.
Lai, Oi-Ming, editor.
Available in Other Form Print version: 9789811651120
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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 Status and Future Prospects
Chapter 16. Sustainability and Traceability in the Malaysian Oil Palm Industry
Chapter 17. Adulteration in Oils and Fats Industry.

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