Palm Oil: Production, Processing, Characterization, and Uses

This book serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability. Presents several chapters related to oil palm genetics, including oil palm genomics, tissue culture and genetic engineering.Includes contributions from more than 80 well-known scientists and researchers in the field.In addition to chapters on food uses of palm oil, the book contains nonfood applications such as use as a feedstock for wood-based products or for bioenergy.Covers key aspects important to the sustainable development of palm oil. INDICE: CHAPTER 1: A Brief History of the Oil PalmCHAPTER 2: Breeding and Genetics of the Oil PalmCHAPTER 3: Oil Palm GenomicsCHAPTER 4: Tissue Culture and Genetic Engineering of Oil PalmCHAPTER 5: Ripening, Harvesting, and Transport of Oil Palm BunchesCHAPTER 6: Effect of Pests and Diseases on Oil Palm YieldCHAPTER 7: The Economics of Malaysian Palm Oil Production, Marketing, and UtilizationCHAPTER 8: Palm and Palm Kernel Oil Production and Processing in Malaysia and IndonesiaCHAPTER 9: Palm and Palm Kernel Oil Production and Processing in BrazilCHAPTER 10: Palm and Palm Kernel Oil Production and Processing in NigeriaCHAPTER 11: Oil Recovery from Palm Fruits and Palm KernelCHAPTER 12: Palm Oil and Palm Kernel Oil Refining and Fractionation TechnologyCHAPTER 13: The Physicochemical Properties of Palm Oil and Its ComponentsCHAPTER 14: Polymorphic Properties of Palm Oil and Its Major Component TriacyglycerolsCHAPTER 15: Measurement and Maintenance of Palm Oil QualityCHAPTER 16: Minor Constituents of Palm Oil: Characterization, Processing, and ApplicationCHAPTER 17: Enzymatic and Chemical Modification of Palm Oil, Palm Kernel Oil, and Its FractionsCHAPTER 18: Health and Nutritional Properties of Palm Oil and Its ComponentsCHAPTER 19: Food Uses of Palm Oil and Its ComponentsCHAPTER 20: Palm Oleochemicals in Non-food ApplicationsCHAPTER 21: Oil Palm Biomass for Various Wood-based ProductsCHAPTER 22: Oil Palm as Bioenergy FeedstockCHAPTER 23: Waste and Environmental Management in the Malaysian Palm Oil IndustryCHAPTER 24: Traceability of RSPO-certified Sustainable Palm OilCHAPTER 25: Sustainable Development of Palm Oil Industry

• ISBN: 978-0-12-810230-5
• Editorial: Academic Press and AOCS Press
• Encuadernacion: Rústica
• Páginas: 852
• Fecha Publicación: 19/08/2016
• Nº Volúmenes: 1
• Idioma: Inglés