Main description:

Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content . Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.

Contents:

Soybean (Glycine max)

Rapeseed/Canola (Brassica napus) seed

Cottonseed (Gossypium hirsutum)

Ground nut (Arachis hypogaea)

Sunflower (Helianthus annuus) seed

Palm /Palm kernel (Elaeis guineensis)

Coconut (Cocos nucifera)

Mustard (Brassica nigra) seed

Olive (Olea europaea)

Flaxseed (Linum usitatissimum)

Chia seed (Salvia hispanica)

Sesame (Sesamum indicum) seed

Nigella (Nigella sativa) seed

Borage (Borago officinalis) seed

Hempseed (Cannabis sativa)

Rice (Oryza sativa) bran

Safflower (Carthamus tinctorius) seed

Camelina (Camelina sativa) seed

Pumpkin (Cucurbita pepo) seed

Cumin (Cuminum cyminum) seed