About the EditorsTomás 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.

• ContentsPreface xiList of Contributors xiii1 Production and Consumption of Oils and Oilseeds 1Tomás Lafarga1.1 Introduction 11.2 Oilseeds and Oils: Production and Trade 21.2.1 Copra and Coconut Oil 21.2.2 Cottonseeds and Cottonseed Oil 61.2.3 Groundnuts and Groundnut Oil 61.2.4 Linseed 71.2.5 Maize 81.2.6 Olive Oil 91.2.7 Palm and Palm Kernel Oil 101.2.8 Rapeseed and Canola Oil 121.2.9 Sesame Seeds and Sesame Oil 121.2.10 Soybean 141.2.11 Sunflower 141.3 Novel Sources for Oil Production 171.4 Summary 18Acknowledgments 18References 182 Conventional Oils and Oilseeds: Composition and Nutritional Importance 23Gloria Bobo, Iolanda Nicolau-Lapeña and Ingrid Aguiló-Aguayo2.1 Introduction 232.2 Oilseeds 242.2.1 Description of Oilseeds 242.2.2 Physicochemical Properties of Oilseeds Oils 252.2.3 Nutritional Properties 252.2.4 Bioactive Properties 272.2.5 Antinutritional Factors 302.3 Factors Affecting Oil Yield 302.4 Overview of Oilseed Processing and Current Applications 33Acknowledgments 34References 353 Novel Sources for Oil Production 41Marco Garcia-Vaquero and Brijesh K. Tiwari3.1 Introduction 413.2 Algae 423.2.1 Microalgae 423.2.2 Macroalgae 473.3 Insects 483.4 Unconventional Plants and Seeds 523.5 Opportunities, Challenges, and Future Prospects 53Acknowledgements 55References 554 Oils Extracted from Nuts and Grains 61Nirupama Gangopadhyay4.1 Introduction 614.2 Oils 614.3 Nut Lipids 634.3.1 Composition of Nut Lipids 644.3.2 Processing of Nuts 664.3.3 Application/Utilization of Nut Lipids 684.4 Grain Lipids 684.4.1 Composition of Cereal Grains 694.4.2 Distribution of Lipids in Cereal Grains 724.4.3 Processing of Cereals 734.4.4 Application/Utilization of Cereal Lipids 754.5 Conclusions 76References 765 New Approaches to Detect Compositional Shifts in Fish Oils 81Editha Giese and Jan Fritsche5.1 Introduction 815.2 Production and Processing 825.3 Nutritional Benefits 835.4 Oxidative Stability 845.5 Methods for Quality Assessment 845.6 Conventional Methods 855.6.1 Wet‐Chemical Methods 855.6.2 Instrumental Methods 855.7 Machine Learning Approaches toward the Detection of Compositional Shifts 885.7.1 Standard Methods 905.7.2 Advanced Methods 925.7.3 Limitations 955.8 Future Perspectives 95References 966 Milk Fats 103Rogelio Sánchez-Vega, América Chávez-Martínez, Juan Manuel Tirado-Gallegos, Néstor Gutiérrez-Méndez and María Janeth Rodríguez-Roque6.1 Introduction 1036.2 Health Effects of Milk Fats 1056.2.1 Milk Fat Globule Membrane (MFGM) 1056.2.2 Fatty Acids 1056.2.3 Oleic Acid 1056.2.4 Conjugated Linoleic Acid (CLA, 18:2 Conjugated) 1066.2.5 Sphingomyelin 1066.2.6 Phosphatidylcholine 1066.2.7 Phosphatidylserine 1066.3 Pre‐Treatment and Processing Technologies 1076.3.1 Cooling 1076.3.2 Heat Treatment 1076.3.3 Homogenization 1076.4 Techniques for Obtaining Functionality of Milk Fats 1086.4.1 Melting 1106.4.2 Fractionation 1106.4.3 Crystallization 1106.4.4 Blending 1116.4.5 Softening or Hardening of Milk Fat 1116.4.6 Interesterification 1116.4.7 Hydrolysis 1116.4.8 Hydrogenation 1116.4.9 Cholesterol Reduction 1126.5 Current and Potential Applications in the Food Industry and Other Areas 1126.5.1 Milk Fats in Foods 1136.5.2 Structured Lipids 1136.5.3 Edible Films 1136.6 Non‐food Uses of Milk Fats 1136.7 Future Trends 114References 1147 Oils and Their Use Beyond the Food Industry 119Douglas G. Hayes7.1 Introduction 1197.2 Seed Oils for Non‐food and Industrial Applications 1207.2.1 Common Oil Crops 1207.2.2 Industrial Oil Crops 1217.3 Industrial Applications of Seed Oils 1237.3.1 Biopolymers 1237.3.2 Biofuels 1297.3.3 Surfactants 1357.3.4 Lubricants 1387.3.5 Plasticizers 1407.3.6 Cosmetics 1417.4 Conclusions and Future Prospects 141References 1428 Occurrence and Determination of Contaminants in Edible Oils and Oilseeds 149José L. Hidalgo-Ruiz, Roberto Romero-González, José Luis Martínez-Vidal and Antonia Garrido-Frenich8.1 Introduction 1498.2 Mycotoxins 1518.2.1 Sources of Contamination 1518.2.2 Legislation 1528.2.3 Analysis 1528.3 Polycyclic Aromatic Hydrocarbons 1558.3.1 Sources of Contamination 1558.3.2 Legislation 1558.3.3 Analysis 1568.4 3‐MCPD Esters and Glycidyl Esters 1588.4.1 Sources of Contamination 1588.4.2 Legislation 1598.4.3 Analysis 1608.5 Mineral Oil 1628.5.1 Sources of Contamination and Legislation 1628.5.2 Analysis 1638.6 Phthalates 1668.6.1 Sources of Contamination 1668.6.2 Legislation 1668.6.3 Analysis 1678.7 Pesticides 1688.7.1 Sources of Contamination 1688.7.2 Legislation 1698.7.3 Analysis 1698.8 Conclusions 172Acknowledgments 173References 1739 By-Products from Oilseed Processing and Their Potential Applications 183María Janeth Rodríguez-Roque, Rogelio Sánchez-Vega, Ramona Pérez-Leal, Mayra Cristina Soto-Caballero, Nora Aideé Salas-Salazar and María Antonia Flores-Córdova9.1 Introduction 1839.2 Oilseed by‐Products: Origin, Characteristics, and Composition 1849.2.1 By‐Products from Unprocessed Oilseeds 1849.2.2 By‐Products from Oilseed Processing 1899.3 Nutritional Composition and Functional Properties of Oilseed by‐Products 1909.3.1 Carbohydrates 1909.3.2 Proteins 1919.3.3 Fiber 1929.3.4 Minerals 1929.3.5 Vitamins 1929.3.6 Phenolic Compounds 1939.3.7 Lignans 1939.3.8 Tocopherols 1939.4 Antinutritional Compounds 1939.4.1 Glucosinolates 1949.4.2 Phytic Acid or Phytate 1949.4.3 Oxalic Acid 1949.4.4 Erucic and Brassidic Acids 1949.4.5 Carbohydrates with Antinutritional Properties 1959.4.6 Other Antinutritional Factors 1959.5 Current Applications in the Valorization of Oilseed by‐Products 1959.5.1 Vegetable Proteins Source 1959.5.2 Natural Antioxidants and Preservatives 1969.5.3 Organic Fertilizer 1969.5.4 Livestock Diets 1979.5.5 Renewable Energy 1979.6 Future Trends 198References 19910 Proteins and Peptides Derived from Rapeseed: Techno-Functional and Bioactive Properties 203Maria Hayes10.1 Introduction 20310.2 Summary of Existing Rapeseed Meal Protein Extraction Processes 20410.3 Hydrolysis of Rapeseed Proteins and Rapeseed Meal to Produce High Value Bioactive Compounds 20510.4 Techno‐Functional Attributes of Rapeseed Proteins 20610.4.1 Emulsifying Properties 20610.4.2 Digestibility of Rapeseed Proteins 20710.4.3 Solubility 20810.5 Bioactivities of Rapeseed Protein Hydrolysates and Identified Bioactive Peptides 20910.5.1 Heart Health Benefits – Inhibition of Enzymes Associated with Cardiovascular Disease 20910.5.2 Anti‐Proliferative Activity of Rapeseed Meal Hydrolysates/Fermentates 21310.6 Safety of Rapeseed Proteins and Hydrolysates 21310.7 Conclusion 213References 21411 Oils and Oilseeds in the Nutraceutical and Functional Food Industries 219Manuel Suárez, Andreu Gual-Grau, Javier Ávila-Román, Cristina Torres-Fuentes, Miquel Mulero, Gerard Aragonès, Francisca Isabel Bravo and Begoña Muguerza11.1 Introduction 21911.2 Functional Food and Nutraceuticals 22011.2.1 Definition 22011.2.2 Regulation 22111.3 Vegetable and Seed Oils as Source of Bioactive Compounds 22111.3.1 Saponifiable Fraction 22111.3.2 Unsaponifiable Fraction 22211.4 Bioactivity of Vegetable Oils and Oilseeds 22811.4.1 Olive Oil 22811.4.2 Sunflower Oil 22911.4.3 Corn Oil 22911.4.4 Palm Oil 23011.4.5 Peanut Oil 23011.4.6 Avocado Oil 23111.4.7 Linseed Oil 23111.4.8 Sesame Oil 23211.4.9 Canola Oil/Rapeseed 23211.5 New Trends and Applications 233References 23512 Sensorial Evaluation and Aroma of Vegetable Oils 245Gemma Echeverria, Chloe Leclerc, Jordi Giné-Bordonaba and Agustí Romero12.1 Introduction 24512.2 Olive Oil 24612.3 Palm Oil 24912.4 Soybean Oil 25012.5 Sun Flower Seed Oil 25112.6 Corn Oil 25312.7 Peanut Oil 25312.8 Coconut Oil 25512.9 Linseed/Flaxseed Oil 25612.10 Canola or Rapeseed 25712.11 Hazelnut Oil 26012.12 Avocado Oil 26112.13 Almond Oil 26412.14 Pistachio Oil 26512.15 Sesame Oil 26712.16 Walnut Oil 268References 270Index 279

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