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Handbook of Australasian edible oils

Author: Charmian J O'Connor; Shane Norishma Devi Lal; Cherie Bulley; New Zealand Institute of Chemistry. Oils & Fats Specialist Group.; et al
Publisher: Auckland [N.Z.] : Oils and Fats Specialist Group of NZIC, 2007.
Edition/Format:   Print book : English
Summary:
"The text is well supported by a detailed table of contents, comprehensive tables and illustrative graphs and flow charts. It is directed as a resource to students, nutritionists and health professionals, industrialists and researchers in the oils and fats industry." -- Back cover.
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Document Type: Book
All Authors / Contributors: Charmian J O'Connor; Shane Norishma Devi Lal; Cherie Bulley; New Zealand Institute of Chemistry. Oils & Fats Specialist Group.; et al
ISBN: 9780473122836 0473122839
OCLC Number: 174097815
Description: xxiv, 297 p., [8] p. of plates : ill. (some col.), maps ; 24 cm.
Contents: 1. Methods of analysis : a brief introduction / Dennis Karl. Introduction. Classical methods of analysis. Modern instrumental methods. Innovative testing methodologies. References --
2. Avocado oil and other niche culinary oils in New Zealand / Allan Woolf ... [et al.]. Avocado history and cultivation. Avocado fruit composition, growth, harvest and postharvest ripening. History of avocado oil extraction in New Zealand. Cold pressed processing of avocado fruit for avocado oil. Composition of avocado oil. Nutritional and health aspects of avocado oil. Factors affecting avocado oil quality from the tree to the table. Sensory analysis of avocado oil. New niche culinary oils in Australasia. Summary. Acknowledgements. References --
3. The development of the New Zealand extra virgin olive industry / Margaret Edwards. Introduction. Olive growing in New Zealand. International agencies. Sensory properties of extra virgin olive oils. Factors influencing the quality, aroma and flavour of extra virgin olive oil (EVOO). Styles of EVOO in New Zealand. Blended or single varietal oils?. ONZ certification. Conclusion. References --
4. Setting quality standards for Australasian olive oils / Rodney J. Mailer. Introduction. Australasian olive oil quality. Factors influencing oil quality. Commercial testing for quality and export. Current international standards. Limitations of standards. Alternative methods. References --
5. Marine oils in Australasia / Peter D. Nichols and Matthew M. Nelson. Introduction. Health benefits. Seafood lipid profiles. Value-adding. Signature lipid applications. Future sources of n-3 oils. Acknowledgements. References --
6. A survey of omega-3 fatty acids in common New Zealand seafood / Charmian J. O'Connor, Sagar R. Katvi and Qiong Chen. Introduction. Aquaculture. Relation of key fatty acid profiles of farmed species to their feeds. Analysis of NZ seafood. Summary. Acknowledgements. References --
7. Marine oil production for nutraceutical use / C.H. McLean and R. Turner. Introduction. Beneficial effects of the omega-3 fatty acids EPA and DHA. Anti-nutritional compounds in omega-3 oils. Commercial production of oil from fish offal. The marketing of marine oil nutraceuticals. Natural antioxidants for marine oil application. Lipid and fatty acid analysis. Summary. References --
8. Lipids and cancer / Lynette R. Ferguson. Abstract. Introduction. Cancers that have been associated with dietary fats. Energy intake versus fat intake. Saturated fats. Trans fatty acids. Cholesterol. Unsaturated fats. Flaws in meta-analysis of dietary n-3 PUFA and cancer risk. Population groups that may require increased total lipid intakes. Conclusions. Acknowledgements. References --
9. Nutraceutical oils derived from plants / Glenn Vile. 1. Introduction. Methods of extracting plant oils. Oils. References --
10. Fat in the diets of children / Clare R. Wall. Introduction. Dietary fat. Dietary fat in infancy. Recommendations for dietary fat intake in childhood. Dietary fat intake of children in New Zealand and Australia --
11. International evidence supporting addition of plant sterols and stanols to functional foods / Shane N. D. Lal and Charmian J. O'Connor. Cardiovascular disease. Dietary lipids and CVD. Dietary recommendations and CVD. Plant sterols as a natural component of the diet. Plant sterols in cholesterol reduction. Plant sterols versus plant stanols. Other ingredients and food products involved in cholesterol reduction. Safety of plant sterols and stanols. Plant sterols, bile salts and cholesterol reduction. Acknowledgements. References --
12. Processing oils and fats in New Zealand / Laurence Eyres. Introduction. Bulk commodity oils and fats. Niche oils. Finished standards for edible oils and fats. Preservation of fats, shelf-life and avoiding rancidity. Utilisation of oils and fats in food manufacture. Table and cooking fats. References --
13. The edible oil industry in Australia / Lucky Inturrisi. Introduction. Processing of oils and fats. Oil modification processes. Manufacturing finished products. Quality in oil refining. Oils and fats types. Summary. References --
14. Deep-frying mediums in New Zealand / Lynley Drummond. Deep-frying mediums in New Zealand. Trends in frying mediums. Major recent nutritional issues in relation to deep-frying. Progress in frying technology. Acknowledgements. References.
Responsibility: Charmian J. O'Connor, editor ; [Shane N.D. Lal ; contributors, Cherie Bulley ... et al.].

Abstract:

"The text is well supported by a detailed table of contents, comprehensive tables and illustrative graphs and flow charts. It is directed as a resource to students, nutritionists and health professionals, industrialists and researchers in the oils and fats industry." -- Back cover.

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