Ingrid Aguilo-Aguayo - Oil and Oilseed Processing

10 Chapter 11Table 11.1 Main fatty acid composition of some vegetable oils in percentage (...Table 11.2 Main phytosterols and tocopherols identified in some vegetable oil...

1 Chapter 1 Figure 1.1 World production of palm fruit, olives, and most economically imp... Figure 1.2 Area harvested and production of palm, rapeseed, soybean, and sun... Figure 1.3 Palm oil: Production and trade. Abbreviation: PNG, Papua New Guin... Figure 1.4 Rapeseed oil: Production and trade. Abbreviations: CR, Czech Repu... Figure 1.5 Soybean oil: Production and trade. Abbreviation: US, United State... Figure 1.6 Sunflower seed oil: Production and trade.

2 Chapter 3 Figure 3.1 Scheme modified from Lafarga et al. (2019a) representing the down... Figure 3.2 Processes and uses of microalgae to obtain biofuels and high‐valu...Figure 3.3 Scheme from Nowak et al. (2016) representing the food entries inc...Figure 3.4 Bar chart from Rumpold and Schlüter (2013) representing the avera...Figure 3.5 Scheme from Garcia‐Vaquero and Hayes (2016) summarizing the main ...

3 Chapter 4Figure 4.1 Structures of (a) oleic acid and (b) linoleic acid, the major mon...Figure 4.2 Structures of (a) β‐sitosterol – one of the most prominent sterol...Figure 4.3 Structure of tocols: (a) Tocopherols; (b) Tocotrienols.Figure 4.4 Classification of lipids in nuts and cereals.

4 Chapter 5Figure 5.1 1H NMR spectra of a salmon oil stored at 40 °C (in closed 50 ml p...Figure 5.2 PCA score plot of salmon oil (circles) and other fish oil samples...Figure 5.3 Process of how to develop a machine learning model for regression...Figure 5.4 FT‐MIR spectra of cod liver oil, beef fat, chicken fat, and mutto...Figure 5.5 Example structure of a fully‐connected multilayer feed‐forward AN...Figure 5.6 Exemplary spectra of a crude cod liver oil, a refined sunflower o...

5 Chapter 7Figure 7.1 Oleic acid and naturally occurring C 18hydroxy and epoxy fatty ac...Figure 7.2 Naturally occurring C 18di‐ and tri‐unsaturated fatty acids.Figure 7.3 Modification of double bonds in fatty acyl groups to produce func...Figure 7.4 Diels‐Alder reaction between calendic acid methyl ester (18:3‐8t,...Figure 7.5 Acyclic triene metathesis (ATMET) of triolein, using methyl acryl...Figure 7.6 Ring‐opening metathesis polymerization (ROMP) of Dilulin™ and dis...Figure 7.7 Formation of fatty acid methyl esters (FAME; i.e. biodiesel) in t...Figure 7.8 Conversion of monocaprylate into methyl caprylate and 1,3‐dioxola...Figure 7.9 Conversion of triolein and tristearin into hydrocarbons via catal...Figure 7.10 Biobased surfactant synthesis within the oleochemical refinery....Figure 7.11 Biobased surfactants prepared from seed oils.

6 Chapter 8Figure 8.1 Evolution of total RASFF notifications between 2012 and 2018.Figure 8.2 (a) Extracted ion chromatogram of a lampante olive oil sample con...Figure 8.3 Molecules of 3‐MCPD, 2‐MCPD, their esters, and glycidyl ester.Figure 8.4 Examples of structures of MOSH.Figure 8.5 Examples of structures of MOAH.

7 Chapter 9Figure 9.1 By‐products generated during oilseed processing and their potenti...

8 Chapter 12Figure 12.1 Lypoxygenase pathway for the formation of major volatile compoun...Figure 12.2 Variation in volatile profile compounds of palm oil with heating...

1 Cover Page

2 Oil and Oilseed Processing

3 Title Page Oil and Oilseed Processing Opportunities and Challenges Edited by Tomás Lafarga University of Almería, Almería Spain Gloria Bobo IRTA, Lleida Spain Ingrid Aguiló‐Aguayo IRTA, Lleida Spain

4 Copyright

5 Preface

6 List of Contributors

7 Table of Contents

8 Begin Reading

9 Index

10 WILEY END USER LICENSE AGREEMENT

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The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organization in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognized as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture, and distribution of safe, wholesome, nutritious, and affordable foods, with due regard for the environment, animal welfare, and the rights of consumers. IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in‐depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry. The IFST Advances series is edited by Dr. Brijesh Tiwari, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.