Advances in Edible Oil Processing
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...
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| 格式: | Online |
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| 語言: | 英语 |
| 出版: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| 主題: | |
| 在線閱讀: | ONIX_20220506_9783036534671_178 |
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| _version_ | 1869515679740198912 |
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| collection | Directory of Open Access Books |
| description | 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 | Online |
| id | doab-20.500.12854ir-81112 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-811122024-03-27T16:34:23Z Advances in Edible Oil Processing Ferreira-Dias, Suzana Xu, Xuebing Peres, Fátima 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general 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. 2022-05-06T11:28:26Z 2022-05-06T11:28:26Z 2022 book ONIX_20220506_9783036534671_178 9783036534671 9783036534688 https://directory.doabooks.org/handle/20.500.12854/81112 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5141 https://mdpi.com/books/pdfview/book/5141 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3468-8 10.3390/books978-3-0365-3468-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036534671 9783036534688 114 Basel open access |
| spellingShingle | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Advances in Edible Oil Processing |
| title | Advances in Edible Oil Processing |
| title_full | Advances in Edible Oil Processing |
| title_fullStr | Advances in Edible Oil Processing |
| title_full_unstemmed | Advances in Edible Oil Processing |
| title_short | Advances in Edible Oil Processing |
| title_sort | advances in edible oil processing |
| topic | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20220506_9783036534671_178 |