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Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids-including glycolipids, ether lipids, phenol lipids, serine phospholipids,

Lipids. --- Oils and fats --- Lecithin. --- Chemistry, Organic. --- Analysis.

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Rice bran. --- Rice products

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Ionic solutions. --- Solutions, Ionic --- Ions --- Solution (Chemistry) --- Lipids --- Analysis. --- Ionic solutions --- Analysis

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During the last few decades, environmental concerns have prompted the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products.

Research & information: general --- solid-phase microextraction-arrow --- multiple headspace solid-phase microextraction --- pyrazine --- flavor edible oil --- internal standard method --- emulsion --- oxidative stability --- microbiological criteria --- phenolic compounds --- physicochemical characteristics --- co-extraction --- flavored oil --- response surface methodology --- phenols --- thyme --- Argania spinosa oil --- capric acid --- caprylic acid --- commercial immobilized lipases --- low-calorie structured lipids --- vegetable oils --- phospholipase --- enzymatic degumming --- phospholipids --- human milk --- human milk fat substitutes --- structured lipids --- infant formula

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• Reference Manager
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During the last few decades, environmental concerns have prompted the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products.

Research & information: general --- solid-phase microextraction-arrow --- multiple headspace solid-phase microextraction --- pyrazine --- flavor edible oil --- internal standard method --- emulsion --- oxidative stability --- microbiological criteria --- phenolic compounds --- physicochemical characteristics --- co-extraction --- flavored oil --- response surface methodology --- phenols --- thyme --- Argania spinosa oil --- capric acid --- caprylic acid --- commercial immobilized lipases --- low-calorie structured lipids --- vegetable oils --- phospholipase --- enzymatic degumming --- phospholipids --- human milk --- human milk fat substitutes --- structured lipids --- infant formula --- solid-phase microextraction-arrow --- multiple headspace solid-phase microextraction --- pyrazine --- flavor edible oil --- internal standard method --- emulsion --- oxidative stability --- microbiological criteria --- phenolic compounds --- physicochemical characteristics --- co-extraction --- flavored oil --- response surface methodology --- phenols --- thyme --- Argania spinosa oil --- capric acid --- caprylic acid --- commercial immobilized lipases --- low-calorie structured lipids --- vegetable oils --- phospholipase --- enzymatic degumming --- phospholipids --- human milk --- human milk fat substitutes --- structured lipids --- infant formula