The Merck Index of Chemicals and Drugs An Encyclopedia for the Chemist, Pharmacist, Physician and Allied Professions Sixth edition Pp xiv + 1167 (Rahway, NJ: Merck and Company, Inc, 1952) 750 dollars; thumb-indexed, 8 dollars

The Merck Index

Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods Ajowan Aniseed Asafoetida Allspice Capers and caperberries Caraway Celery Chervil Fennel and fennel seed Galangal Kaffir lime leaf Lavender Lemongrass Lovage Nigella Oregano Poppy Sesame Star anise Tarragon Tamarind Other significant herbs and spices.

Handbook of Herbs and Spices

Preface to the First Edition. Preface to the Second Edition. Contributors. List of Abbreviations. 1 Production and Trade of Vegetable Oils ( Frank D. Gunstone ). 1.1 Extraction, refining and processing. 1.2 Vegetable oils: Production, consumption and trade. 1.3 Some topical issues. 2 Palm Oil ( Siew Wai Lin ). 2.1 Introduction. 2.2 Composition and properties of palm oil and fractions. 2.3 Physical characteristics of palm oil products. 2.4 Minor components of palm oil products. 2.5 Food applications of palm oil products. 2.5.1 Cooking/frying oil. 2.6 Nutritional aspects of palm oil. 2.7 Sustainable palm oil. 2.8 Conclusions. 3 Soybean Oil ( Tong Wang ). 3.1 Introduction. 3.2 Composition of soybean and soybean oil. 3.3 Recovery and refining of soybean oil. 3.4 Oil composition modification by processing and biotechnology. 3.5 Physical properties of soybean oil. 3.6 Oxidation evaluation of soybean oil. 3.7 Nutritional properties of soybean oil. 3.8 Food uses of soybean oil. 4 Canola/Rapeseed Oil ( Roman Przybylski ). 4.1 Introduction. 4.2 Composition. 4.3 Physical and chemical properties. 4.4 Major food uses. 4.5 Conclusion and outlook. 5 Sunflower Oil ( Maria A. Grompone ). 5.1 Introduction. 5.2 Sunflower oil from different types of seed. 5.3 Physical and chemical properties. 5.4 Melting properties and thermal behaviour. 5.5 Extraction and processing of sunflower oil. 5.6 Modified properties of sunflower oil. 5.7 Oxidative stability of commercial sunflower oils. 5.8 Food uses of different sunflower oil types. 5.9 Frying use of commercial sunflower oil types. 6 The Lauric (Coconut and Palm Kernel) Oils ( Ibrahim Nuzul Amri ). 6.1 Introduction. 6.2 Coconut oil. 6.3 Palm kernel oil. 6.4 Processing. 6.5 Food uses. 6.6 Health aspects. 7 Cottonseed Oil ( Michael K. Dowd ). 7.1 Introduction. 7.2 History. 7.3 Seed composition. 7.4 Oil composition. 7.5 Chemical and physical properties of cottonseed oil. 7.6 Processing. 7.7 Cottonseed oil uses. 7.8 Co-product uses. 8 Groundnut (Peanut) Oil ( Lisa L. Dean, Jack P. Davis, and Timothy H. Sanders ). 8.1 Peanut production, history, and oil extraction. 8.2 Oil uses. 8.3 Composition of groundnut oil. 8.4 Chemical and physical characteristics of groundnut oil. 8.5 Health issues. 9 Olive Oil ( Dimitrios Boskou ). 9.1 Introduction. 9.2 Extraction of olive oil from olives. 9.3 Olive oil composition. 9.4 Effect of processing olives on the composition of virgin olive oils. 9.5 Refining and modification. 9.6 Hardening and interesterification. 9.7 Quality, genuineness and regulations. 9.8 Consumption and culinary applications. 10 Corn Oil ( Robert A. Moreau ). 10.1 Composition of corn oil. 10.2 Properties of corn oil. 10.3 Major food uses of corn oil. 10.4 Conclusions. 11 Minor and Speciality Oils ( S. Prakash Kochhar ). 11.1 Introduction. 11.2 Sesame seed oil. 11.3 Rice bran oil. 11.4 Flaxseed (linseed and linola) oil. 11.5 Safflower oil. 11.6 Argan kernel oil. 11.7 Avocado oil. 11.8 Camelina seed oil. 11.9 Grape seed oil. 11.10 Pumpkin seed oil. 11.11 Sea buckthorn oil. 11.12 Cocoa butter and CBE. 11.13 Oils containing a-linolenic acid (GLA) and stearidonic acid (SDA). 11.14 Tree nut oils. Useful Websites. Index.

http://health120years.com/cn/pdf/hd_Vegetable.Oils.pdf

Vegetable Oils in Food Technology: Composition, Properties, and Uses

Aqueous and enzymatic processes for edible oil extraction

A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of 75%, and cow's milk allergy. Also, in countries where mammal milk is scarce and expensive, plant milk substitutes serve as a more affordable option. However, many of these products have sensory characteristics objectionable to the mainstream western palate. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid, and formulating the final product. Homogenization and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy-type products. The nutritional properties depend on the plant source, processing, and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant milk substitutes are used to replace cow's milk in the diet, e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant-based substitutes can offer a sustainable alternative to dairy products.

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

A comprehensive review of the literature about use of solvents for extraction of oilseeds is presented. Mention has been found of over 70 solvents. Currently, hexane is the major solvent in use, but recent price increases and safety, environmental and health concerns, have generated interest in alternatives. Solvents vary considerably in chemical and physical properties which affect their performance in oil extraction. The choice of solvent depends upon the primary end product desired (oil or meal). Recent research on alternative solvents has focused on ethanol, isopropanol, methylene chloride, aqueous acetone, and hexane/acetone/water mixtures.

Comparison of alternative solvents for oils extraction

Sesame is one of the earliest condiments and crops grown for edible oil. Sesame is consumed directly as sweetmeat, a “peanut butter-like” product, a candy ingredient, bread condiments, and snack foods. The world production of sesame is about 2,000,000 metric tons. China and India are the largest producers but internally consume their production. Sudan is the largest exporter of seed. Sesame contains 50% oil, which is highly resistant to oxidation, and 25% protein, which has a unique balance of amino acids. Dehulling of sesame for human consumption is important since the hull contains 2–3% oxalic acid, which chelates calcium and has a bitter flavor. Dehulled, defatted meal contains 60% protein, is bland, and contains limited qualities of flatulence-causing sugars and high quantities of phytic acid. Aqueous processing yields isolated protein containing 72% protein and recovers 56% of the seed protein. Sesame protein is very stable to heat and contains large quantities of methionine. Sesame meal has a PER of about 1.35. Sesame is low in lysine and requires supplementation or can be blended with soy protein to give PERs nearly equivalent to casein. Sesame protein is composed of nearly 80% α-globulin and 20% β-globulin. Limited attempts have been made to characterize these 2 fractions. Sesame protein has low solubility that limits food applications in its native form. Sesame protein performs better than other oilseeds in baking applications. Production of sesame is limited to countries where labor is plentiful and inexpensive until indehiscent varieties and/or improved mechanical harvesting techniques are developed. However, intense breeding and engineering research programs are in progress.

Sesame protein: A review and prospectus

The color stability of oil extracted from glandless cottonseed contaminated with various levels of glanded cottonseed was studied. The rate of darkening in bleached color of cottonseed oil during storage was proportional to the original glanded cottonseed or gossypol content in the oil and to time and temperature of storage. Glandless cottonseed with 0–10% glanded seed contamination, as might be expected in commercial production of glandless cotton, yielded oil with equivalent or better color when conventionally refined and bleached after 30 days storage at 25 to 40 C than miscella refined oil from glanded cottonseed. This indicates that new oil mills for extracting glandless cottonseed need not invest in miscella-refining units in order to produce high quality oil.

Color stability of glandless cottonseed oil

The practical feasibility of using methylene chloride to extract oil, aflatoxin and gossypol simultaneously from cottonseed flakes was demonstrated in a 56-hr experimental run using a pilot-scale, continuous extractor. Nine different trials varying in extraction time, solvent:flake ratio, flake preparation method and blending with 5% ethanol were evaluated. Residual oil contents were lower than typically achieved in extraction with hexane. Aflatoxin contents of the meals were reduced by 73–92% of the level in cottonseed meats, making possible the upgrading of a large portion of cottonseed meal that otherwise would exceed current action levels. Because gossypol also was extracted, it was possible to produce cottonseed meal that was well suited for use in poultry feeds, especially when a blend of 5% ethanol in methylene chloride was used. Meal desolventized easily, and residual levels of methylene chloride were generally less than 12 ppm. The oil was refined and bleached to acceptable quality standards, and no residual aflatoxin was detected in alkali-refined oil.

L. A. Johnson

Papers

Comparison of alternative solvents for oils extraction

Sesame protein: A review and prospectus

Color stability of glandless cottonseed oil

Pilot plant studies on extracting cottonseed with methylene chloride