Gourmet and
Health-Promoting Specialty Oils
edited by Robert A. Moreau

Gourmet and Health-Promoting Specialty Oils provides the reader with a good understanding of the nature of gourmet and specialty oils and their importance in health. The color illustrations in the book are clear and they help to enhance the reader’s understanding.

The book presents a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered “gourmet oils,” or contain unique health-promoting chemical components.

Each chapter covers:

• processing
• edible and non-edible applications
• lipids
• health benefits related to each type of oil

Contents

1. Olive Oil
2. Avocado Oil
3. Tree Nut Oils
4. Flax, Perilla, and Camelina Seed
5. Oils: α-Linolenic Acid-Rich Oils
6. Hempseed Oil
7. Berry Seed and Grapeseed Oils
8. Borage, Evening Primrose, Blackcurrant, and Fungal Oils:
9. Y-Linolenic Acid-Rich Oils
10. Sesame Seed Oil
11. Niger Seed Oil
12. Nigella (Black Cumin) Seed Oil
13. Camellia Oil and Tea Oil
14. Pumpkin Seed Oil
15. Wheat Germ Oil
16. Rice Bran Oil
17. Corn Kernal Oil and Corn Fiber Oil
18. Oat Oil
19. Barley Oil
20. Parsley, Carrot, and Onion Seed Oils
21. Algal Oils
22. Fish Oils
23. Butter, Butter Oil, and Gh

Index

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ORDER NOW Gourmet and Health-Promoting Specialty Oils edited by Robert A. Moreau 2010 • 610 pages • $168.95 + shipping Texas residents please add 6.75 % sales tax