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Academic Press And Aocs Press

AOCS, a leading global fats and oils society and publisher of books in the fields of lipid chemistry, food science, health and nutrition, and surfactants and detergents, has aligned with Elsevier, one of the world’s leading scientific and technical publishers.

The new books will be co-branded under the Academic Press and AOCS Press imprints. Together, Academic Press and AOCS Press offer a range of reference books, monographs, handbooks, and more to address the needs of professionals, students, researchers and academics.

    • Handbook of Lipids in Human Function

      • 1st Edition
      • December 4, 2015
      • Ronald Ross Watson + 1 more
      • English
      • Hardback
        9 7 8 1 6 3 0 6 7 0 3 6 8
      • eBook
        9 7 8 1 6 3 0 6 7 0 3 5 1
      Handbook of Lipids in Human Function: Fatty Acids presents current research relating to health issues whose impact may be modified by adopting personalized diets and lifestyle interventions of the consumption of fatty acids. Addressing cardiovascular and neurological diseases as well as cancer, obesity, inflammatory conditions, and lung disease, the authors correlate lipid sources with specific conditions, providing important insights into preventative as well as response-based actions designed to positively impact health outcomes. The material is presented in 29 chapters and brings together the research and work of an international team of experts. designed to bridge the gap between traditional approaches to dietary interventions and leading edge integrated health strategies, Handbook of Lipids in Human Function: Fatty Acids is a valuable resource for researchers and clinicians.

    • Processing Contaminants in Edible Oils

      • 1st Edition
      • August 15, 2015
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 3 8 1 4
      • eBook
        9 7 8 1 6 3 0 6 7 0 3 1 3
      This book discusses the current research on monochloropropanedio... (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

    • Hydrogenation of Fats and Oils

      • 2nd Edition
      • December 9, 2015
      • Gary R. List + 1 more
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 3 6
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 9 3
      As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

    • Lipids in Nanotechnology

      • 1st Edition
      • August 15, 2015
      • Moghis U. Ahmad
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 2 7 5
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 5 5
      Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and processes, nanomaterials, nanoscale devices and systems, nanomanufacturing, and benefits and risks of nanotechnology. This book serves as a valuable reference and resource for those interested in the field of nanotechnology – from basic research to engineering aspects of nanoparticles. It covers thermodynamics to engineering aspects of nanoparticles or nanoemulsions; synthesis and applications of surface active lipids to food and cosmetics; and pharmaceutical applications to nanomedicine. Lipids in Nanotechnology will be useful to scholars, scientists, and technologists who are interested in the field of lipid nanotechnology.

    • Polar Lipids

      • 1st Edition
      • August 13, 2015
      • Moghis U. Ahmad + 1 more
      • English
      • Hardback
        9 7 8 1 6 3 0 6 7 0 4 4 3
      • eBook
        9 7 8 1 6 3 0 6 7 0 4 5 0
      Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,an... more.

    • Sunflower

      • 1st Edition
      • April 15, 2015
      • Enrique Martínez-Force + 2 more
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 4 3
      • eBook
        9 7 8 1 6 3 0 6 7 0 6 2 7
      This comprehensive reference delivers key information on all aspects of sunflower. With over 20 chapters, this book provides an extensive review of the latest developments in sunflower genetics, breeding, processing, quality, and utilization; including food, energy and industrial bioproduct applications. World-renowned experts in this field review U.S. and international practices, production, and processing aspects of sunflower.

    • Peanuts

      • 1st Edition
      • December 29, 2015
      • Thomas Stalker + 1 more
      • English
      • Hardback
        9 7 8 1 6 3 0 6 7 0 3 8 2
      • eBook
        9 7 8 1 6 3 0 6 7 0 3 9 9
      Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes, modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India, enhanced crop protection and quality through information from the peanut genome sequence, and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation, and governmental policy.

    • Olive and Olive Oil Bioactive Constituents

      • 1st Edition
      • April 15, 2015
      • Dimitrios Boskou
      • English
      • Hardback
        9 7 8 1 6 3 0 6 7 0 4 1 2
      • eBook
        9 7 8 1 6 3 0 6 7 0 4 2 9
      The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.

    • Trans Fats Replacement Solutions

      • 1st Edition
      • April 22, 2014
      • Dharma R. Kodali
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 3 8 0 7
      • eBook
        9 7 8 1 6 3 0 6 7 0 3 3 7
      Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.

    • Lipid Oxidation

      • 1st Edition
      • April 2, 2013
      • Amy S. Logan + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 2 9 9
      • eBook
        9 7 8 0 9 8 8 8 5 6 5 1 6
      Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.

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