Oilseeds and Fats

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with emphasis on processing technologies and nutrition. Divided into two parts, the first one deals with production, breeding, processing methods, composition, and consumption trends. The book delves into the oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources. The second part covers oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry. It explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications.

• Covers advanced processing technologies, such as microencapsulation, fortification, and membrane separation
• Brings quality aspects, standards and food safety
• Explores value-added utilization of processing by-products
• Discusses current and future trends in consumption of fats and oils