Table of Contents
1 Cover
5 Preface
7 1 Production and Consumption of Oils and Oilseeds 1.1 Introduction 1.2 Oilseeds and Oils: Production and Trade 1.3 Novel Sources for Oil Production 1.4 Summary Acknowledgments References
8 2 Conventional Oils and Oilseeds: Composition and Nutritional Importance 2.1 Introduction 2.2 Oilseeds 2.3 Factors Affecting Oil Yield 2.4 Overview of Oilseed Processing and Current Applications Acknowledgments References
9 3 Novel Sources for Oil Production 3.1 Introduction 3.2 Algae 3.3 Insects 3.4 Unconventional Plants and Seeds 3.5 Opportunities, Challenges, and Future Prospects Acknowledgements References
10 4 Oils Extracted from Nuts and Grains 4.1 Introduction 4.2 Oils 4.3 Nut Lipids 4.4 Grain Lipids 4.5 Conclusions References
11 5 New Approaches to Detect Compositional Shifts in Fish Oils 5.1 Introduction 5.2 Production and Processing 5.3 Nutritional Benefits 5.4 Oxidative Stability 5.5 Methods for Quality Assessment 5.6 Conventional Methods 5.7 Machine Learning Approaches toward the Detection of Compositional Shifts 5.8 Future Perspectives References
12 6 Milk Fats 6.1 Introduction 6.2 Health Effects of Milk Fats 6.3 Pre‐Treatment and Processing Technologies 6.4 Techniques for Obtaining Functionality of Milk Fats 6.5 Current and Potential Applications in the Food Industry and Other Areas 6.6 Non‐food Uses of Milk Fats 6.7 Future Trends References
13 7 Oils and Their Use Beyond the Food Industry 7.1 Introduction 7.2 Seed Oils for Non‐food and Industrial Applications 7.3 Industrial Applications of Seed Oils 7.4 Conclusions and Future Prospects References
14 8 Occurrence and Determination of Contaminants in Edible Oils and Oilseeds 8.1 Introduction 8.2 Mycotoxins 8.3 Polycyclic Aromatic Hydrocarbons 8.4 3‐MCPD Esters and Glycidyl Esters 8.5 Mineral Oil 8.6 Phthalates 8.7 Pesticides 8.8 Conclusions Acknowledgments References