The latest information available on oil and oilseed processing

Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges.

Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide:

• Explores the traditional and new extraction methods used to extract oils from seeds
• Contains the most up-to-date insight into oil and oilseed processing
• Focuses on the areas of oil processing, safety, quality, and nutritional evaluation

Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

About the Editors

Tomás Lafarga is a researcher in the Department of Chemical Engineering at the University of Almería, Almería, Spain.

Gloria Bobo and Ingrid Aguiló-Aguayo are researchers at the Institute of Agrifood Research and Technology, Lleida, Spain.