Name: Edible Oil Blends. Chemistry, Functionality, and Health Aspects
SKU: 64763687
Price: 3801.51 MXN
Availability: InStock
Author: Mohamed Fawzy Ramadan
ISBN: 9780443248498

portada Edible Oil Blends. Chemistry, Functionality, and Health Aspects

Edible Oil Blends. Chemistry, Functionality, and Health Aspects

Formato

Libro Físico

Editorial

Academic Press Inc

Autor

Mohamed Fawzy Ramadan

Año

2025

N° páginas

448

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2 cm

ISBN13

9780443248498

Edible Oil Blends. Chemistry, Functionality, and Health Aspects

Mohamed Fawzy Ramadan (Autor) · Academic Press Inc · Tapa Blanda

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Reseña del libro "Edible Oil Blends. Chemistry, Functionality, and Health Aspects"

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications. Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications. Edible Oil Blends: Chemistry, Functionality and HealthAspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oils'' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated fatty acids and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.