Bioactive Compounds of Edible Oils and Fats
Health Benefits, Risks, and Analysis
- 280 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Bioactive Compounds of Edible Oils and Fats
Health Benefits, Risks, and Analysis
About this book
Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks like coronary heart disease, and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.
Key Features:
• Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods.
• Describes their health benefits, risks, and use of different analytical techniques in its quality control.
• Describes the applicability of sophisticated analytical techniques like GC-FID, GC-MS, and HPLC for quality control of edible oils and fats.
• Emphasizes the use of recent techniques such as LC-MS, and FTIR-Chemometrics, etc. in the analysis and quality control of edible oils and fats.
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Information
Table of contents
- Cover
- Half Title
- Series Page
- Title Page
- Copyright Page
- Dedication
- Table of Contents
- About the Editors
- List of Contributors
- Series Editor Preface
- Preface
- Section I General Introduction, Sources, and Chemistry
- Section II Health Benefits and Risks of Bioactive Compounds of Edible Oils & Fats
- Section III Adulteration and Quality Control Methods
- Index