Books in Crop physiology and biochemistry

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Gourmet and Health-Promoting Specialty Oils

• 1st Edition
• March 3, 2009
• Robert Moreau + 1 more
• English
• Hardback 978-1-893997-97-4

  9 7 8 - 1 - 8 9 3 9 9 7 - 9 7 - 4
• eBook 978-0-12-804351-6

  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.

Inulin and Inulin-containing Crops

• 1st Edition
• Volume 3
• July 1, 1993
• A. Fuchs
• English
• eBook 978-0-444-59965-0

  9 7 8 - 0 - 4 4 4 - 5 9 9 6 5 - 0

The topics dealt with in this book cover a broad range of disciplines, such as agronomy and processing; analysis; chemistry and non-food applications; biochemistry; microbiology and molecular biology; and food and medical applications. Although emphasis is put on inulin and inulin-containing crops, the scope of the book is much wider, encompassing other fructans and fructan-containing plants, and even microorganisms producing and/or degrading fructans. It also deals with the possibiltiy of inulin-containing crops as alternatives in agricultural practice.This volume is recommended to those working in such diverse fields as agronomy and process technology, food science, analytical and organic chemistry, biochemistry, biology, microbiology and molecular biology, and medical sciences, as well as to industries involved in the research and development of carbohydrate-based novel chemicals.