| 书目名称 | Fruit Oils: Chemistry and Functionality | | 编辑 | Mohamed Fawzy Ramadan | | 视频video | | | 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 | | 图书封面 |  | | 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 | | 关键词 | 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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发表于 2025-3-21 20:00:03
