LEADER 03461nam  2200721z- 450 
001 9910566469603321
005 20220506
035   $a(CKB)5680000000037684
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81112
035   $a(oapen)doab81112
035   $a(EXLCZ)995680000000037684
100   $a20202205d2022      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aAdvances in Edible Oil Processing
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 online resource (114 p.)
311 08$a3-0365-3467-9 
311 08$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   $aArgania spinosa oil
610   $acapric acid
610   $acaprylic acid
610   $aco-extraction
610   $acommercial immobilized lipases
610   $aemulsion
610   $aenzymatic degumming
610   $aflavor edible oil
610   $aflavored oil
610   $ahuman milk
610   $ahuman milk fat substitutes
610   $ainfant formula
610   $ainternal standard method
610   $alow-calorie structured lipids
610   $amicrobiological criteria
610   $amultiple headspace solid-phase microextraction
610   $aoxidative stability
610   $aphenolic compounds
610   $aphenols
610   $aphospholipase
610   $aphospholipids
610   $aphysicochemical characteristics
610   $apyrazine
610   $aresponse surface methodology
610   $asolid-phase microextraction-arrow
610   $astructured lipids
610   $athyme
610   $avegetable oils
615  7$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