Edible Oil Blends: Chemistry, Functionality, and Health Aspects. Questo articolo non è disponibile.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.

Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.