Edible Oils Quality And Nutraceutical Aspects

The book is spread over 12 chapters. Efforts have been made to provide as many details as possible on quality of vegetable oils obtained from different sources and nutritional significance of different classes of fatty acids, especially the role of saturates, w-6 and w-3 fatty acids and trans fatty acids, as well as other components such as tocopherols and sterols in terms of human health and nutrition. Oilseed meal is a rich source of nutraceuticals, quality related aspects of different oilseed meal have also been covered in details so that it can be utilized for production of functional foods and other value added products. Oilseeds were identified as the first natural source as medicine, medicinal and industrial applications of oilseeds are described at length in a separate chapter. Biotechnological approaches for quality improvement of oilseeds have also been covered in detail. With increasing demand of renewable energy sources, bio fuels are emerging an important area of research. Suitability of oilseeds as a source of biodiesel has been also described in details. Analytical techniques are also becoming more and more relevant to from researchers areas such as crop improvement, biotechnology and food processing apart from the readers from basic sciences. Rapid and non-destructive techniques such as near infrared reflectance spectroscopy, nuclear magnetic resonance spectroscopy and supercritical fluid extraction techniques have been described for the readers from areas such as natural product research, food processing, quality control, etc. It is expected that the book will be useful to researches including post graduate and under graduate students of professional courses.

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