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Cold Pressed Oils
Green Technology, Bioactive Compounds, Functionality, and Applications
- 1st Edition - July 22, 2020
- Editor: Mohamed Fawzy Ramadan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 1 8 8 - 1
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 8 1 8 9 - 8
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the f… Read more
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Request a sales quoteCold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.
- Thoroughly explores novel and functional applications of cold pressed oils
- Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods
- Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods
Food Scientists, food technologists, food chemists, nutritionists, undergraduate and postgraduate students in the fields of food science, food chemistry, Food technology, functional foods, lipids chemistry and technology, agricultural sciences, horticultural sciences, biochemistry, biomedicine, pharmaceuticals, cosmetics, and nutraceuticals
- No. of pages: 774
- Language: English
- Edition: 1
- Published: July 22, 2020
- Imprint: Academic Press
- Paperback ISBN: 9780128181881
- eBook ISBN: 9780128181898
MR
Mohamed Fawzy Ramadan
Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.
Affiliations and expertise
Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia