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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.

    • Green Vegetable Oil Processing

      • 1st Edition
      • December 4, 2013
      • Walter E. Farr + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 1 6 9
      • eBook
        9 7 8 0 9 8 3 0 5 7 2 0 8
      Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing... fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.

    • Palm Oil

      • 1st Edition
      • April 12, 2012
      • Oi-Ming Lai + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 3 0 5
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 6 2
      Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability.

    • Cocoa Butter and Related Compounds

      • 1st Edition
      • April 6, 2012
      • Nissim Garti + 1 more
      • English
      • Hardback
        9 7 8 0 9 8 3 0 7 9 1 2 5
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 4 8
      This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.

    • Designing Soybeans for 21st Century Markets

      • 1st Edition
      • January 10, 2012
      • Richard F. Wilson
      • English
      • Hardback
        9 7 8 0 9 8 3 0 7 9 1 0 1
      • eBook
        9 7 8 1 6 3 0 6 7 0 1 1 5
      Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean molecular biology. The problems that face the soybean industry also are diversifying and escalating on a global scale. Designing Soybeans for 21st Century outlines current and emerging barriers in the global soybean market, principally: 1) long-term ability to sustain production to meet continued growth in demand for soybean and soybean products; 2) governmental and legislative policies; 3) global access to advances in soybean technology; and 4) customer and consumer trends in the use of soybean products. The book also addresses state-of-art steps that should help move soybeans past these market barriers as advances in genomics and genetic engineering are deployed to design soybeans and soybean products that meet the challenges of 21st century markets.

    • Omega-3 Oils

      • 1st Edition
      • May 1, 2011
      • Ernesto Hernandez + 1 more
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 8 2 0
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 7 9
      This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods.

    • Canola

      • 1st Edition
      • April 30, 2011
      • James K. Daun + 2 more
      • English
      • Hardback
        9 7 8 0 9 8 1 8 9 3 6 5 5
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 8 6
      This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process.

    • The Biodiesel Handbook

      • 2nd Edition
      • May 1, 2010
      • Gerhard Knothe + 2 more
      • English
      • Paperback
        9 7 8 1 8 9 3 9 9 7 6 2 2
      • eBook
        9 7 8 0 9 8 3 5 0 7 2 6 0
      The second edition of this invaluable handbook covers converting vegetable oils, animal fats, and used oils into biodiesel fuel. The Biodiesel Handbook delivers solutions to issues associated with biodiesel feedstocks, production issues, quality control, viscosity, stability, applications, emissions, and other environmental impacts, as well as the status of the biodiesel industry worldwide.

    • Single Cell Oils

      • 2nd Edition
      • May 1, 2010
      • Zvi Cohen + 1 more
      • English
      • Paperback
        9 7 8 1 8 9 3 9 9 7 7 3 8
      • eBook
        9 7 8 1 6 3 0 6 7 0 0 7 8
      Featuring recognized academic and industrial experts in this cutting-edge field, this book reviews single cell oils (SCO) currently in the market. The text mainly focuses on the production of the long chain polyunsaturated fatty acids, Arachidonic acid, and Docosahexaenoinc acid. All chapters provide up to date references for navigating the vast amount of historic data available in the field. The authors provide real world examples of the commercial development and applications of various SCO in a variety of fields, from food ingredients and disease treatment to aquaculture and fish farming. It covers the essential information in this fast moving field giving details of the production of all the major SCOs, their extraction, purification, applications and safety evaluations. In addition, this new edition includes major coverage of the potential of SCOs for biofuels that may be of key significance in the coming years.

    • Bleaching and Purifying Fats and Oils

      • 2nd Edition
      • March 30, 2009
      • Gary R. List
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 1 2
      • eBook
        9 7 8 0 1 2 8 0 4 3 5 0 9
      Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed

    • Gourmet and Health-Promoting Specialty Oils

      • 1st Edition
      • March 3, 2009
      • Robert Moreau + 1 more
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 7 4
      • eBook
        9 7 8 0 1 2 8 0 4 3 5 1 6
      The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.

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