Technological Advances in Improved and Alternative Sources of Lipids

1. Front Matter

   Pages i-xiv

   PDF

2. Present and future outlook of the world fats and oil supplies

   • V. K. S. Shukla

   Pages 1-15

3. Nutritional aspects of fats and oils

   • L. M. Thomas, B. J. Holub

   Pages 16-49

4. Biotechnological advances in improved and alternative sources of lipids

   • J. B. M. Rattray

   Pages 50-92

5. Edible oils from herbaceous crops

   • E. G. Hammond

   Pages 93-115

6. Tropical fruits: a source of lipids

   • B. S. Kamel, Y. Kakuda

   Pages 116-149

7. Nuts as a source of edible oil

   • J. G. Woodroof

   Pages 150-176

8. Fruit and vegetable by-products as sources of oil

   • J. L. Weihrauch, B. B. Teter

   Pages 177-208

9. Oils from under-utilised palm and forest products

   • K. Berger

   Pages 209-234

10. Yeasts, moulds, algae and bacteria as sources of lipids

    • C. Ratledge

    Pages 235-291

11. Animal and marine lipids

    • R. G. Ackman

    Pages 292-328

12. Treatment, oxidation and health aspects of fats and oils

    • C. K. Chow, M. K. Gupta

    Pages 329-359

13. Enzymes in lipid technology and cocoa butter substitutes

    • Y. J. Owusu-Ansah

    Pages 360-389

14. Back Matter

    Pages 391-397

    PDF

Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and used in extracting oil for home use and for sale as cash crops. Also, a vast amount of waste from food processing, such as tomatoes, peaches, plums and grapes, can be utilized to extract valuable amounts of usable oil. Biotechnology, genetic engineering, enzyme tech­ nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications; such developments include the high oleic acid, sunflower and rapeseed oils. The development of cocoa butter substitute is another example. This highly practical book reviews the methods of improving oil charac­ teristics from existing sources, and the technology and economics of developing under-utilized sources. It is written for lipid chemists, chemical engineers, food technologists, cosmetologists and nutritionists. Graduate and undergraduate students will find value in the data. B.S.K.

• biotechnology
• enzymes
• fats
• food
• food processing
• health
• nutrition
• plants
• processing

• Applied Technical Services, Vittoria, Canada

  B. S. Kamel

• Department of Food Science, University of Guelph, Canada

  Y. Kakuda

Policies and ethics