LEADER 03446nam 2200709z- 450 001 9910566469603321 005 20231214133414.0 035 $a(CKB)5680000000037684 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81112 035 $a(EXLCZ)995680000000037684 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Edible Oil Processing 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (114 p.) 311 $a3-0365-3467-9 311 $a3-0365-3468-7 330 $aDuring the last few decades, environmental concerns have prompted the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers? concerns about what they eat and about the impact of their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products. 606 $aResearch & information: general$2bicssc 610 $asolid-phase microextraction-arrow 610 $amultiple headspace solid-phase microextraction 610 $apyrazine 610 $aflavor edible oil 610 $ainternal standard method 610 $aemulsion 610 $aoxidative stability 610 $amicrobiological criteria 610 $aphenolic compounds 610 $aphysicochemical characteristics 610 $aco-extraction 610 $aflavored oil 610 $aresponse surface methodology 610 $aphenols 610 $athyme 610 $aArgania spinosa oil 610 $acapric acid 610 $acaprylic acid 610 $acommercial immobilized lipases 610 $alow-calorie structured lipids 610 $avegetable oils 610 $aphospholipase 610 $aenzymatic degumming 610 $aphospholipids 610 $ahuman milk 610 $ahuman milk fat substitutes 610 $astructured lipids 610 $ainfant formula 615 7$aResearch & information: general 700 $aFerreira-Dias$b Suzana$4edt$01328532 702 $aXu$b Xuebing$4edt 702 $aPeres$b Fátima$4edt 702 $aFerreira-Dias$b Suzana$4oth 702 $aXu$b Xuebing$4oth 702 $aPeres$b Fátima$4oth 906 $aBOOK 912 $a9910566469603321 996 $aAdvances in Edible Oil Processing$93038655 997 $aUNINA