Academic Press Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Review Presents recent advances in chemistry and functionality of bioactive phytochemicals found in lipids in cold pressed oils From the Back Cover Oils and fats obtained from seeds, herbs, spices, medicinal plants, vegetables, fruits, and agricultural by-products are of great economic importance, and the need for widely-usable bioactive lipids and natural antioxidants continues to grow. However, conventional methods to extract and process oils, such as solvent extraction, refining, bleaching, and deodorization, can alter the functional properties and stability of their phytonutrients, produce hazardous waste products, and impose major health concerns in human diets. Cold pressing is a technique that offers a safe, non-hazardous method for oils extraction and processing in which the main bioactive constituents are preserved through the omission of heat, chemical treatments, and refining processes. Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and functionality of the bioactive phytochemicals in lipids found in cold pressed oils. Each chapter explores a different cold pressed oil, with a focus on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals, and many other fields. About the Author Mohamed Fawzy Ramadan is a professor of biochemistry at Zagazig University in Egypt and Umm Al-Qura University in Saudi Arabia. Having earned his PhD in food chemistry from the Berlin University of Technology in 2004, he continued his research with postdoctoral studies at the University of Helsinki in Finland, the Max-Rubner Institute and Berlin University of Technology in Germany, and the University of Maryland in the United States. He has held positions as a visiting professor at King Saud University in Saudi Arabia as well as at Far Eastern Federal University’s School of Biomedicine in Vladivostok, Russia. Dr. Ramadan has published more than 200 papers, many reviews in international peer-reviewed journals, and several books, and since 2003 has been a reviewer and editor of many highly cited international journals. He has received numerous awards, including the Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences, the Egyptian State Prize for Encouragement in Agricultural Sciences, the European Young Lipid Scientist Award, AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology, and Innovation, and Atta-ur-Rahman Prize in Chemistry.