Oilseeds and Fats

Trait Improvement, Processing, Properties and Applications
Erscheinungsjahr 2026
ISBN: 978-0-443-26488-7
Verlag: Elsevier Science

Buch, Englisch, 480 Seiten, Format (B × H): 191 mm x 235 mm

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources.

Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

Autoren/Hrsg.

Dhull, Sanju Bala

Eskin, Michael N a

Hooper, Sharon D

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

PART I: PRODUCTION, BREEDING, PROCESSING METHODS, COMPOSITION, AND CONSUMPTION TRENDS
1. Production, trade and consumption trends of different oilseeds
2. Breeding and field production of oilseed crops
3. Omics technologies for improving the oilseed crops
4. Processing of oilseeds: Recent trends and developments
5. Trait-modified oils: Preparation and applications
6. By-products from oilseed processing and their value-added utilization
7. Quality standards of oils and fats
8. Nutritional profile of different oils/fats
9. Physical, chemical and functional properties of oils
10. Fats/oils role in human health
11. Consumption of fats and oils: Current trends and future prospects

PART II: OILSEED CROPS: PROCESSING, PROPERTIES, AND APPLICATION
12. Palm
13. Soyabean
14. Rapeseed
15. Sunflower
16. Groundnut/peanut
17. Cottonseed
18. Coconut oil
19. Olive
20. Mustard
21. Safflower oil
22. Sesame oil
23. Rice bran oil
24. Corn oil
25. Flaxseed oil
26. Minor and emerging oilseed crops

Über Autor(innen)

Dhull, Sanju Bala
Dr. Sanju Bala Dhull is presently working as Associate Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 15 years of teaching and research experience. Her area of interests includes characterization and modification of biomolecules such as starch and gums, preparation and application of edible films, hydrogels, nanoparticles, nanoemulsions and new product development. She has published 5 books (4 CRC, 1 Springer), more than 50 research papers in different journals and 25 chapters in books of national and international repute. She presented more than 25 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is Associate editor, Journal of Food Processing and Preservation (Hindawi) and Member, Editorial board, Legume Science (Wiley). She is a reviewer of several national and international journals

Eskin, Michael N a
Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books, 65 chapters and over 160 papers

Hooper, Sharon D
Sharon Hooper, Ph.D. is a Research Specialist in the USDA's Food Legume Quality Genetics Laboratory and an Academic Specialist in the Department of Food Science and Human Nutrition at Michigan State University where she teaches Integrated Approaches to Food Product Development. Dr. Hooper's research focuses on developing pulse flours and value-added pulse-based food products for globally enhanced nutrition, as well as the isolation and characterization of bio-actives from pulses such as dry beans. She has several peer reviewed research papers and book chapters published. Dr. Hooper is also research mentor for undergraduate students as well as a local food company.