Gourmet and Health-Promoting Specialty Oils

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.

Includes color illustrations of over 20 health-promoting specialty oilsComprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oilsDescribes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk

Preface
Introduction
CHAPTER 1: Olive
CHAPTER 2: Avocado Oil
CHAPTER 3: Tree Nut Oils
CHAPTER 4: Flax, Perilla, and Camelina Seed Oils: a-Linolenic Acid-Rich Oils
CHAPTER 5: Hempseed Oil
CHAPTER 6: Berry Seed and Grapeseed Oils
CHAPTER 7: Borage, Evening Primrose, Blackcurrant, and Fungal Oils: g-Linolenic Acid-Rich Oils
CHAPTER 8: Sesame Seed Oil
CHAPTER 9: Niger Seed Oil
CHAPTER 10: Nigella (Black Cumin) Seed Oil
CHAPTER 11: Camellia Oil and Tea Oil
CHAPTER 12: Pumpkin Seed Oil
CHAPTER 13: Wheat Germ Oil
CHAPTER 14: Rice Bran Oil
CHAPTER 15: Corn Kernel Oil and Corn Fiber Oil
CHAPTER 16: Oat Oil
CHAPTER 17: Barley Oil
CHAPTER 18: Parsley, Carrot, and Onion Seed Oils
CHAPTER 19: Algal Oils
CHAPTER 20: Fish Oils
CHAPTER 21: Butter, Butter Oil, and Ghee