Oilseeds.

ISBN:

9789811541940

Title:

Oilseeds.

Author:

Tanwar, Beenu.

Personal Author:

Tanwar, Beenu.

Physical Description:

1 online resource (516 pages)

Contents:

Intro -- Preface -- Contents -- About the Editors -- Chapter 1: Soybean (Glycine max) -- 1.1 Origin and History -- 1.2 Production -- 1.3 Nutritional Composition -- 1.3.1 Carbohydrates -- 1.3.2 Proteins -- 1.3.3 Lipids -- 1.3.4 Vitamins -- 1.3.5 Minerals -- 1.3.6 Antinutrients and Phytonutrients -- 1.3.6.1 Phytate -- 1.3.6.2 Protease Inhibitors -- 1.3.6.3 Lectins -- 1.3.6.4 Oxalate -- 1.3.6.5 Phenolics -- 1.3.6.6 Isoflavones -- 1.3.6.7 Saponins -- 1.4 Health Attributes -- 1.4.1 In Hyperglycemia -- 1.4.2 In Cardiovascular Diseases -- 1.4.3 In Hypertension -- 1.4.4 In Obesity -- 1.4.5 In Inflammation -- 1.4.6 Effects on Menopausal Symptoms -- 1.4.7 In Bone Health -- 1.4.8 Anticarcinogenic Activities -- 1.5 Food Applications -- 1.5.1 Soybean Oil -- 1.5.2 Soy Products -- 1.5.2.1 Soy Protein Products -- 1.5.2.2 Soy Flour and Grits -- 1.5.2.3 Soy Protein Isolates (SPI) -- 1.5.2.4 Soy Protein Concentrates (SPC) -- 1.5.2.5 Textured Soy Protein (TSP) -- 1.5.3 Fermented Soy Foods -- 1.5.3.1 Soy Sauce -- 1.5.3.2 Soy Sprouts -- 1.5.3.3 Tempeh -- 1.5.3.4 Natto -- 1.5.3.5 Miso -- 1.5.4 Non-fermented Soy Foods -- 1.5.4.1 Soy Milk/Beverages -- 1.5.4.2 Tofu (Soy Paneer) -- 1.5.4.3 Soy Cheese -- 1.5.4.4 Non-dairy Soy Frozen Dessert -- 1.5.4.5 Soy Nut Butter -- 1.5.4.6 Soy Fiber (Okara, Soy Bran) -- 1.5.4.7 Green Vegetable Soybean (Edamame) -- 1.5.5 Soy-Based Infant Formulas -- 1.5.6 Hydrolyzed Vegetable Protein (HVP) -- 1.5.7 Lecithin -- 1.6 Alternative Applications -- 1.6.1 Animal Feed -- 1.6.2 Soybean Protein Fiber (SPF) -- 1.6.3 Soy Oil -- 1.6.4 Soy Protein -- 1.6.5 Soy Lecithin -- 1.7 Conclusion -- References -- Chapter 2: Rapeseed/Canola (Brassica napus) Seed -- 2.1 History and Introduction -- 2.2 Production -- 2.3 Chemical Composition -- 2.3.1 Lipids -- 2.3.2 Carbohydrates -- 2.3.3 Proteins -- 2.3.4 Minerals and Vitamins.

2.3.5 Phytonutrients and Other Minor Components -- 2.3.6 Antinutritional Factors -- 2.3.6.1 Glucosinolates -- 2.3.6.2 Phytic Acid/Phytates -- 2.3.6.3 Phenolic Acids (Expressed as Sinapin) and Tannins -- 2.4 Health Effects -- 2.4.1 In Hypercholesterolemia -- 2.4.2 In Cardiovascular Diseases -- 2.4.3 In Diabetes Mellitus -- 2.5 Food Applications -- 2.5.1 As Cooking Oil, Salad Oils, and Margarines -- 2.5.2 In the Preparation of Organogels/Oleogels -- 2.5.3 As a Protein Supplement and Functional Ingredient -- 2.6 Future Scopes -- References -- Chapter 3: Cottonseed (Gossypium hirsutum) -- 3.1 Origin and History -- 3.2 Production -- 3.3 Chemical Composition -- 3.3.1 Oil -- 3.3.2 Protein -- 3.3.3 Crude Fiber -- 3.3.4 Minerals and Vitamins -- 3.4 Antinutrient Content -- 3.4.1 Adverse Health Effects of Gossypol -- 3.5 Bioactive Components -- 3.6 Health Attributes -- 3.6.1 In Cardiovascular Diseases -- 3.6.2 Risk of Type 2 Diabetes -- 3.6.3 Insulin Resistance and Glycemic Control -- 3.6.4 Antitumor and Anti-cancer Activity -- 3.7 Adverse Effects and Individual Concerns -- 3.8 Food Applications -- 3.9 Alternative Applications -- 3.10 Conclusion -- References -- Chapter 4: Groundnut (Peanut) (Arachis hypogaea) -- 4.1 Ground Nut (Arachis hypogaea) -- 4.1.1 Origin and History -- 4.1.2 Production -- 4.1.3 Chemical Composition -- 4.1.3.1 Carbohydrates -- 4.1.3.2 Proteins -- 4.1.3.3 Lipids -- 4.1.3.4 Vitamins -- 4.1.3.5 Minerals -- 4.1.3.6 Dietary Fiber -- 4.1.4 Antinutritional Factors -- 4.1.5 Bioactive Compounds -- 4.1.5.1 Flavonoids -- 4.1.5.2 Phytosterols -- 4.1.5.3 Essential Amino Acids -- 4.1.5.4 Stilbenes -- 4.1.6 Health Attributes -- 4.1.6.1 Role in Coronary Heart Disease (CHD) -- 4.1.6.2 Type 2 Diabetes -- 4.1.6.3 Insulin Resistance and Glycemic Control -- 4.1.6.4 Role in Cardiovascular Diseases -- Peanut Consumption and Lipid Profile.

Antioxidant Properties of Peanuts -- 4.1.6.5 Anti-inflammatory Effects -- 4.1.6.6 Anticancer and Antitumor Potential of Peanuts -- 4.1.6.7 Reducing the Risk for Alzheimerś Disease -- 4.1.7 Adverse Effects and Individual Concerns -- 4.1.7.1 Allergies -- 4.1.7.2 Peanuts and Aflatoxins -- 4.1.8 Food Applications -- 4.1.8.1 As Protein Sources (Protein Concentrates and Protein Isolates) -- 4.1.8.2 In Snacks and Bakery Products -- Peanut Flour and Its Use in Baked Goods -- Peanut Butter as an Alternate to Dairy Butter -- 4.1.8.3 In Chocolates and Confectionary -- 4.1.8.4 In Dairy Products -- 4.1.8.5 In Beverage Industry -- 4.1.8.6 In Meat and Meat Products -- 4.1.8.7 Use of Peanuts in Ready-to-Use Therapeutic Foods (RUTFs) -- 4.1.8.8 Peanut Oil -- 4.1.8.9 Antioxidant Extracts -- 4.1.9 Biomedical Applications -- 4.1.10 Alternative Applications -- 4.1.11 Future Challenges -- 4.1.11.1 Excessive By-Product Waste -- 4.1.11.2 Global Warming -- 4.1.12 Conclusion -- References -- Chapter 5: Sunflower (Helianthus annuus) Seed -- 5.1 Origin and History -- 5.2 Production -- 5.3 Types of Sunflowers -- 5.4 Chemical Composition -- 5.4.1 Carbohydrates -- 5.4.2 Proteins -- 5.4.3 Lipids -- 5.4.4 Vitamins -- 5.4.5 Minerals -- 5.5 Anti-nutritional Factors -- 5.6 Phytonutrients and Phenolics -- 5.6.1 Phenolic Acids -- 5.6.2 Phytosterols and Triterpenes -- 5.6.3 Phospholipids -- 5.6.4 Phytoestrogens -- 5.7 Health Attributes -- 5.7.1 Reduction of Dyslipidaemia and Cardiovascular Diseases -- 5.7.2 Prevention of Diabetes Mellitus -- 5.7.3 In Reducing the Risks of Cancer -- 5.7.4 Role in Inflammatory Diseases and Immune Function -- 5.8 Food Applications -- 5.8.1 As Cooking Oil -- 5.8.1.1 High Linoleic Oil -- 5.8.1.2 Mid Oleic Oil (NuSun) -- 5.8.1.3 High Oleic Oil -- 5.8.1.4 High Stearic/High Oleic Oil -- 5.8.2 In Bakery Industry -- 5.9 Conclusion -- References.

Chapter 6: Palm/Palm Kernel (Elaeis guineensis) -- 6.1 Introduction -- 6.2 Origin and History -- 6.3 Production -- 6.4 Proximate Composition -- 6.4.1 Lipids -- 6.4.2 Proteins -- 6.4.3 Ash and Minerals -- 6.4.4 Minor Components and Phytonutrients -- 6.5 Health Effects -- 6.5.1 Reduced Risks of Arterial Thrombosis and Atherosclerosis -- 6.5.2 Inhibition of Cholesterol Biosynthesis -- 6.5.3 Prevention of Platelet Aggregation -- 6.5.4 Reduction in Blood Pressure -- 6.5.5 Palm Oil and Coronary Heart Diseases -- 6.6 Adverse Effects and Individual Concerns -- 6.7 Food Applications -- 6.7.1 Cooking Oil -- 6.7.2 Bakery Industry -- 6.7.3 Chocolate and Confectionary -- 6.8 Alternative Applications -- 6.9 Future Challenges -- References -- Chapter 7: Coconut (Cocos nucifera) -- 7.1 Origin and History -- 7.2 Production -- 7.3 Chemical Composition -- 7.3.1 Coconut Water -- 7.3.1.1 Total Soluble Solids -- 7.3.1.2 Carbohydrates -- 7.3.1.3 Proteins -- 7.3.1.4 Vitamins -- 7.3.1.5 Minerals -- 7.3.1.6 Total Phenolic Content (TPC) -- 7.3.1.7 Titratable Acidity and pH -- 7.3.2 Coconut Kernel -- 7.3.2.1 Carbohydrates -- 7.3.2.2 Proteins -- 7.3.2.3 Lipids -- 7.3.2.4 Crude Fiber -- 7.3.2.5 Proteins -- 7.3.2.6 Vitamins -- 7.3.2.7 Minerals -- 7.4 Phytonutrients -- 7.5 Health Attributes -- 7.5.1 Anti-atherosclerotic Effect -- 7.5.2 Antibacterial, Antifungal, and Antiviral Effect -- 7.5.3 Anticaries Effect -- 7.5.4 Antidiabetic Effect -- 7.5.5 Antidermatophytic -- 7.5.6 Antihypertensive Effect -- 7.5.7 Anti-inflammatory Effect -- 7.5.8 Antineoplastic Effect -- 7.5.9 Antioxidant Effect -- 7.5.10 Antiparasitic Effect -- 7.5.11 Antithrombotic Effect -- 7.5.12 Cardioprotective Effect -- 7.5.13 Hepatoprotective Effect -- 7.5.14 Hypolipidemic Effect -- 7.5.15 In Reducing the Risks of Abdominal Obesity -- 7.5.16 Renal Protective Effect -- 7.6 Adverse Effects and Individual Concerns.

7.7 Food Applications -- 7.7.1 Frying -- 7.7.2 Margarine -- 7.7.3 Filled Milk -- 7.7.4 Frozen Dessert -- 7.8 Alternative Applications -- 7.9 Conclusion -- References -- Chapter 8: Mustard (Brassica nigra) Seed -- 8.1 Origin and History of Usage -- 8.2 Production of Brassica Species and B. nigra -- 8.3 Chemical Composition -- 8.4 Anti-nutritional Factors -- 8.5 Phytonutrients/Glucosinolates -- 8.6 Health Benefits of B. nigra Seed and Oil -- 8.6.1 Antidiabetic Effects and Preventing Hepatic and Renal Damage -- 8.6.2 Anticonvulsant Activity -- 8.6.3 Management of Oral Health -- 8.6.4 Immunomodulation Properties -- 8.6.5 Anti-inflammatory Effects -- 8.6.6 Antioxidant Activity -- 8.6.7 Antibacterial Activity -- 8.6.8 Antifungal Activity -- 8.6.9 Protection Against Gastrointestinal Cancer -- 8.6.10 Protection Against Cardiovascular Disease -- 8.7 Adverse Effects Resulting from Excessive Consumption of B. nigra -- 8.8 Food Applications -- 8.8.1 Culinary Preparations -- 8.8.2 Preservative Effects -- 8.8.3 Beverage Industry -- 8.9 Other Applications of B. nigra -- 8.9.1 Phytoremediation -- 8.9.2 Weed Control and Interaction with Herbivores -- 8.9.3 Bio-fumigation -- 8.9.4 Disease Resistance -- 8.10 Future Developments and Challenges -- 8.11 Conclusions -- References -- Chapter 9: Olive (Olea europaea) -- 9.1 Origin and History -- 9.2 Production -- 9.3 Chemical Composition -- 9.3.1 Olive Oil Minor Constituents -- 9.3.1.1 Phenolic Compounds -- 9.3.2 Compositional Changes due to Botanical and Agronomical Factors -- 9.3.2.1 Variety -- 9.3.2.2 Ripening Degree -- 9.3.2.3 Environmental Conditions -- 9.3.3 Compositional Changes due to Processing -- 9.3.3.1 Harvesting Systems and Crushing -- 9.3.3.2 Malaxation and Extraction -- 9.3.3.3 Olive Oil Filtration and Storage -- 9.4 Health Attributes -- 9.4.1 Effects on Oxidative Damage -- 9.4.2 In Cardiovascular Diseases.

9.4.3 Effects on Cellular Function.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Oilseeds.

Added Author:

Goyal, Ankit.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2020

Publication Information:

Singapore :

Springer Singapore Pte. Limited,

2020.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.3	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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.

Author Notes

Dr. Beenu Tanwar is currently an Assistant Professor at the Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. She holds a Master of Science in Food Technology from Sri Sathya Sai Institute of Higher Learning, Anantapur, India; and a Doctorate in Food Science and Nutrition from Himachal Pradesh Agricultural University, Palampur, India. She is also a recipient of the UGC-JRF (University Grants Commission-Junior Research Fellowship) Award in 2011. She is actively involved in teaching and research and has published numerous peer-reviewed articles, participated in several seminars, conferences, and workshops, and has received awards for best paper/poster presentations. She is an active member of the Indian Association for Parenteral and Enteral Nutrition (IAPEN), Indian Science Congress Association (ISCA), and Association of Food Scientists and Technologists India (AFSTI).

Dr. Ankit Goyal is an Assistant Professor at the Department of Dairy Chemistry at Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India. He has published more than 30 research articles in leading journals, conference proceedings and books. He is a member of various professional bodies, including the Indian Science Congress Association (ISCA), American Oil Chemist's Society (AOCS) and Dairy Technology Society of India (DTSI). Dr. Goyal holds a Bachelor of Science in Biochemistry from Kurukshetra University; a Mater of Science in Food Science and Technology from Chaudhary Charan Singh Haryana Agricultural University, Hisar, India; and a Doctorate in Dairy Chemistry from the National Dairy Research Institute (ICAR-NDRI), Karnal, India. Dr. Goyal's research interests include the development and formulation of functional food and dairy products, and he is dynamically involved in teaching (graduate and postgraduate students) and research.