Oil and Oilseed Processing. Ingrid Aguilo-Aguayo

Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organization in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognized as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture, and distribution of safe, wholesome, nutritious, and affordable foods, with due regard for the environment, animal welfare, and the rights of consumers. IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in‐depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry. The IFST Advances series is edited by Dr. Brijesh Tiwari, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.

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      Recent Advances in Micro‐ and Macroalgal Processing: Food and Health Perspectives edited by Gaurav Rajauria and Yvonne V. Yuan.

Oil and Oilseed Processing

      Opportunities and Challenges

      Edited by

       Tomás Lafarga

       University of Almería, Almería

       Spain

       Gloria Bobo

       IRTA, Lleida

       Spain

       Ingrid Aguiló‐Aguayo

       IRTA, Lleida

       Spain

This edition first published 2021 © 2021 John Wiley & Sons Ltd

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      The right of Tomás Lafarga, Gloria Bobo, and Ingrid Aguiló‐Aguayo to be identified as the authors of the editorial material in this work has been asserted in accordance with law.

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       Library of Congress Cataloging‐in‐Publication Data

      Names: Lafarga, Tomás, editor. | Bobo, Gloria, editor. | Aguiló‐Aguayo, Ingrid, 1981– editor.

      Title: Oil and oilseed processing : opportunities and challenges / edited by Toma’s Lafarga, Gloria Bobo, Ingrid Aguiló‐Aguayo.

      Description: Hoboken, NJ : Wiley‐Blackwell, [2021] | Series: IFST advances in food science | Includes bibliographical references and index.

      Identifiers: LCCN 2020049757 (print) | LCCN 2020049758 (ebook) | ISBN 9781119575276 (cloth) | ISBN 9781119575269 (adobe pdf) | ISBN 9781119575337 (epub)

      Subjects: LCSH: Oilseeds. | Oilseed products.

      Classification: LCC TP680 .O355 2021 (print) | LCC TP680 (ebook) | DDC 665/.2–dc23

      LC record available at https://lccn.loc.gov/2020049757 LC ebook record available at https://lccn.loc.gov/2020049758

      Cover Design: Wiley

      Cover Image: © Amarita/Getty Images

Preface

      Oils are essential components and the largest source of commercial oils is oilseeds, which include the seeds of annual plants. This book comprises various segments – from the evaluation of different oil sources to aspects related to quality and safety, oil and oilseed processing and applications. The production of oil from oilseeds has been steadily increasing over the past 20 years. This book provides an intense review of the oilseeds and oils in the human diet and surveys current and future trends. The book also reviews vegetable and animal‐derived oils together with novel sources for oil production that are of interest for industrial applications because of their similarity to plant oils and for their economic overproduction of seed oils and nutritional value. Safety concerns regarding fungal occurrence and mycotoxin, pesticide, and heavy metals contamination in agri‐food commodities is an important issue. The most common contaminants detected in oil and oilseed and current legislation on mycotoxin, pesticide, and heavy metal contamination of foods is discussed. In addition, as the maximum allowed concentration of some of these compounds is extremely low, their detection and determination is investigated, focusing on the use of chromatographic techniques and mass spectrometry. Current applications and future perspectives for the utilization of these techniques in the food and non‐food industry are presented. Finally, safety concerns regarding oil and oilseed processing and waste valorization is an issue of great concern and is discussed in depth in this book.

      The authors of the chapters are international leading experts in the fields covered in the book and we would like to thank all of them for their valuable contributions.

       Tomás Lafarga

       Gloria Bobo