Fats and oils titles from AOCS available on ScienceDirect

ScienceDirect has added 21 eBook titles from AOCS, a leading global fats and oils society and publisher of books in the fields of lipid chemistry, food science, health and nutrition, and surfactants and detergents.

Fats and Oils titles from AOCS available on ScienceDirect:

  • Trans Fats Replacement Solutions Provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies.
  • Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters
    Discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils.
  • Lipid Oxidation: Challenges in Food Systems
    Provides perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.
  • Green Vegetable Oil Processing
    Addresses alternative green technologies at various stages of oilseed and vegetable oil processing.
  • Lipids in Nanotechnology
    Serves as a valuable reference and resource for those interested in the field of nanotechnology – from basic research to engineering aspects of nanoparticles.
  • Palm Oil
    Serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components.
  • Designing Soybeans for 21st Century Markets
    Addresses state-of-art steps that should help move soybeans past market barriers as advances in genomics and genetic engineering are deployed to design soybeans and soybean products.
  • Cocoa Butter and Related Compounds
    Covers the progress of the last 10 years of studies on cocoa butter.
  • Canola
    Offers a picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization.
  • Edible Oleogels
    Covers the major approaches of this emerging technology that provides alternatives to trans and saturated fats in an effort to decrease the incidence of obesity and cardiovascular disease.
  • Omega-3 Oils: Applications in Functional Foods
    Addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals.
  • Hydrogenation of Fats and Oils, 2nd Edition
    Addresses the “why” as well as the “how” of hydrogenation.
  • The Biodiesel Handbook, 2nd Edition
    Discusses converting vegetable oils, animal fats, and used oils into biodiesel fuel.
  • Single Cell Oils, 2nd Edition
    Covers the essential information providing details of the production of all the major SCOs, their extraction, purification, applications and safety evaluations.
  • Bleaching and Purifying Fats and Oils, 2nd Edition
    Directs the reader towards techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled Plasma (ICP).
  • Gourmet and Health-Promoting Specialty Oils
    Covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.
  • Soybeans
    Covers all aspects of soybeans, from chemistry, production, processing and utilization.
  • Deep Frying, 2nd Edition
    Covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
  • Olive Oil, 2nd Edition
    A compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil.
  • Fats and Oils Handbook
    Acknowledges the importance of fats and oils and surveys existing state-of-the-art technology.
  • Practical Handbook of Soybean Processing and Utilization
    A single source of information on all aspects of soybean processing and utilization written by experts from around the globe.