Palm oil : production, processing, characterization, and uses
著者
書誌事項
Palm oil : production, processing, characterization, and uses
（AOCS monograph series on oilseeds, 5）
AOCS Press, c2012
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
CHAPTER 1: A Brief History of the Oil Palm CHAPTER 2: Breeding and Genetics of the Oil Palm CHAPTER 3: Oil Palm Genomics CHAPTER 4: Tissue Culture and Genetic Engineering of Oil Palm CHAPTER 5: Ripening, Harvesting, and Transport of Oil Palm Bunches CHAPTER 6: Effect of Pests and Diseases on Oil Palm Yield CHAPTER 7: The Economics of Malaysian Palm Oil Production, Marketing, and Utilization CHAPTER 8: Palm and Palm Kernel Oil Production and Processing in Malaysia and Indonesia CHAPTER 9: Palm and Palm Kernel Oil Production and Processing in Brazil CHAPTER 10: Palm and Palm Kernel Oil Production and Processing in Nigeria CHAPTER 11: Oil Recovery from Palm Fruits and Palm Kernel CHAPTER 12: Palm Oil and Palm Kernel Oil Refining and Fractionation Technology CHAPTER 13: The Physicochemical Properties of Palm Oil and Its Components CHAPTER 14: Polymorphic Properties of Palm Oil and Its Major Component Triacyglycerols CHAPTER 15: Measurement and Maintenance of Palm Oil Quality CHAPTER 16: Minor Constituents of Palm Oil: Characterization, Processing, and Application CHAPTER 17: Enzymatic and Chemical Modification of Palm Oil, Palm Kernel Oil, and Its Fractions CHAPTER 18: Health and Nutritional Properties of Palm Oil and Its Components CHAPTER 19: Food Uses of Palm Oil and Its Components CHAPTER 20: Palm Oleochemicals in Non-food Applications CHAPTER 21: Oil Palm Biomass for Various Wood-based Products CHAPTER 22: Oil Palm as Bioenergy Feedstock CHAPTER 23: Waste and Environmental Management in the Malaysian Palm Oil Industry CHAPTER 24: Traceability of RSPO-certified Sustainable Palm Oil CHAPTER 25: Sustainable Development of Palm Oil Industry
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