Fruit Oils: Chemistry and Functionality
(Sprache: Englisch)
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,...
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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 oils and 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, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text.
Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
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Inhaltsverzeichnis zu „Fruit Oils: Chemistry and Functionality “
Introduction to fruit oils: chemistry and functionalityOlive (Olea europaea) Oil
Palm (Elaeis guineensis) oil
Cranberry (Vaccinium macrocarpon) oil
Argan (Argania spinosa L.) oil
Sea Buckthorn (Hippophaë rhamnoides) oil
Avocado (Persea americana) oil
Goldenberry (Physalis peruviana) oil
Cactus (O. ficus-indica) pear oil
Pumpkin (Cucurbita pepo) oil
Coriander (Coriandrum sativum) oil
Hazelnut (Corylus avellana) oil
Almond (Prunus dulcis) oil
Pistachio (Pistacia vera) oil
Walnut (Juglans regia) oil
Chestnut (Castanea sativa) oil
Passion (Passiflora edulis) oil
Gac (Momordica cochinchinensis) oil
Pomegranate (Punica granatum) oil
Grape (Vitis vinifera) oil
Apple (Malus pumila) oil
Watermelon (Citrullus lanatus) oil
Amla (Phyllanthus emblica) oil
Buriti (Mauritia flexuosa) oil
Bael (Aegle marmelos )oil
Sandalwood (Santalum album) oil
Coconut (Cocos nucifera) oil
Citrus oils
Kiwifruit (Actinidia deliciosa) oil
Guava (Psidium guajava) oil
Date palm (Phoenix dactylifera) oil
Apricot (Prunus armeniaca) oil
Mangongo/manketti (Schinziophyton rautanenii) oil
Papaya (Carica papaya) oil
Celastrus paniculatus oil
Semecarpus anacardium oil
kachnar (Bauhinia purpurea) oil
Buttercup tree [Madhuca longifolia (Koenig)] oil
Autoren-Porträt
Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department, Faculty of Agriculture at Zagazig University in Zagazig, Egypt. Prof. Ramadan obtained his Ph.D. (Dr.rer.nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA). In 2010, he was appointed to be Visiting Professor (100% research) at King Saud University in Saudi Arabia. In 2012, he was appointed to be visiting Professor (100% teaching) in School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Since 2013, he is a research consultant and Professor of Biochemistry in the Deanship of Scientific Research at Umm Al-Qura University in Saudi Arabia.Prof. Ramadan published more than 180 research papers, and reviews in international peer-reviewed journals as well as several books and book chapters (Scopus h-index is 32 and more than 3000 citations). He was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals such as Journal of Medicinal Food.
Prof. Ramadan received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur- Rahman Prize in Chemistry (2014).
Bibliographische Angaben
- 2020, 1st ed. 2019, XIX, 920 Seiten, 77 farbige Abbildungen, Maße: 15,5 x 23,5 cm, Kartoniert (TB), Englisch
- Herausgegeben: Mohamed Fawzy Ramadan
- Verlag: Springer, Berlin
- ISBN-10: 3030124754
- ISBN-13: 9783030124755
Sprache:
Englisch
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