| 書目名稱 | Fruit Oils: Chemistry and Functionality | | 編輯 | Mohamed Fawzy Ramadan | | 視頻video | http://file.papertrans.cn/350/349379/349379.mp4 | | 概述 | Presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils.Outlines the composition, physicochemical characteristics | | 圖書封面 |  | | 描述 | .Fruit Oils: Chemistry and Functionality.?presents a comprehensive overview of?recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the?composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food?and non-foodapplications of?these oils are also extensively covered. The potential health benefits of the bioactive lipids found?in?these fruit oils are also a focus of this text. For each oil presented, the levels of?.omega.-9,?.omega.-6 and?.omega.-3 fatty acids are specified, indicating the level of health-promoting traits?exhibited 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 oilsand 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 as?heating | | 出版日期 | Book 2019 | | 關(guān)鍵詞 | Functional Foods; Bioactive Lipids; Antioxidants; Novel Foods; Fruit Oils; Nut oils | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-12473-1 | | isbn_softcover | 978-3-030-12475-5 | | isbn_ebook | 978-3-030-12473-1 | | copyright | Springer Nature Switzerland AG 2019 |
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