Saudi Arabia) Ramadan, Mohamed Fawzy (Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah – författare

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.Demonstrates new methods for blending edible oils for enhanced nutritional qualityEmphasizes the chemistry, technology, processing and marketability of edible blended oilsHighlights enhanced bioactive compounds by blending oils and impact on healthIntroduces both traditional and non-traditional edible oil sourcesDiscusses how blended edible oils can create new competitively priced food applications