The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.
1. Introduction - p. vii 2. List of Color Illustrations - p. 13 3. Color Illustrations - p. 15 4. Chapter 1: Olive Oil - p. 32 5. Chapter 2: Avocado Oil - p. 72 6. Chapter 3: Tree Nut Oils - p. 125 7. Chapter 4: Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils - p. 149 8. Chapter 5: Hempseed Oil - p. 183 9. Chapter 6: Berry Seed and Grapeseed Oils - p. 213 10. Chapter 7: Borage, Evening Primrose, Blackcurrant, and Fungal Oils; γ-Linolenic Acid-rich Oils - p. 235 11. Chapter 8: Sesame Seed Oil - p. 266 12. Chapter 9: Niger Seed Oil - p. 282 13. Chapter 10: Nigella (Black Cumin) Seed Oil - p. 298 14. Chapter 11: Camellia Oil and Tea Oil - p. 311 15. Chapter 12: Pumpkin Seed Oil - p. 343 16. Chapter 13: Wheat Germ Oil - p. 358 17. Chapter 14: Rice Bran Oil - p. 376 18. Chapter 15: Corn Kernel Oil and Corn Fiber Oil - p. 408 19. Chapter 16: Oat Oil - p. 431 20. Chapter 17: Barley Oil - p. 454 21. Chapter 18: Parsley, Carrot, and Onion Seed Oils - p. 478 22. Chapter 19: Algal Oils - p. 490 23. Chapter 20: Fish Oils - p. 513 24. Chapter 21: Butter, Butter Oil, and Ghee - p. 526 25. Contributors - p. 559 26. Index - p. 559
The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.
1. Introduction - p. vii 2. List of Color Illustrations - p. 13 3. Color Illustrations - p. 15 4. Chapter 1: Olive Oil - p. 32 5. Chapter 2: Avocado Oil - p. 72 6. Chapter 3: Tree Nut Oils - p. 125 7. Chapter 4: Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils - p. 149 8. Chapter 5: Hempseed Oil - p. 183 9. Chapter 6: Berry Seed and Grapeseed Oils - p. 213 10. Chapter 7: Borage, Evening Primrose, Blackcurrant, and Fungal Oils; γ-Linolenic Acid-rich Oils - p. 235 11. Chapter 8: Sesame Seed Oil - p. 266 12. Chapter 9: Niger Seed Oil - p. 282 13. Chapter 10: Nigella (Black Cumin) Seed Oil - p. 298 14. Chapter 11: Camellia Oil and Tea Oil - p. 311 15. Chapter 12: Pumpkin Seed Oil - p. 343 16. Chapter 13: Wheat Germ Oil - p. 358 17. Chapter 14: Rice Bran Oil - p. 376 18. Chapter 15: Corn Kernel Oil and Corn Fiber Oil - p. 408 19. Chapter 16: Oat Oil - p. 431 20. Chapter 17: Barley Oil - p. 454 21. Chapter 18: Parsley, Carrot, and Onion Seed Oils - p. 478 22. Chapter 19: Algal Oils - p. 490 23. Chapter 20: Fish Oils - p. 513 24. Chapter 21: Butter, Butter Oil, and Ghee - p. 526 25. Contributors - p. 559 26. Index - p. 559
