Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications

Creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils.

Chapters explore different cold pressed oils, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits.

Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.

Thoroughly explores novel and functional applications of cold pressed oils

Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods

Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods