• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Preface
• Chapter 1: Introduction: The need for high-oleic oils
• Abstract
• 1.1: How the need for high-oleic oils developed
• Chapter 2: Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils
• Abstract
• 2.1: Introduction
• 2.2: Structure and functionality of high-oleic oils
• 2.3: Avocado oil
• 2.4: Macadamia oil
• 2.5: Olive oil
• Chapter 3: High-oleic soybean oil
• Abstract
• Acknowledgment
• 3.1: Introduction
• 3.2: Genetics and commercial sources
• 3.3: Oil functionality and performance
• 3.4: Health benefits
• 3.5: Industrial use
• 3.6: Coproducts
• 3.7: Soy proteins
• 3.8: Lecithin
• 3.9: Future
• Chapter 4: High-oleic canola oil
• Abstract
• 4.1: Introduction
• 4.2: Composition of canola oil
• 4.3: Applications of canola oil
• 4.4: Low-linolenic canola oil
• 4.5: High-oleic canola oils
• 4.6: Low-saturated high-oleic canola oils
• 4.7: Omega-3 high-oleic canola oil
• 4.8: Evidence of health benefits of high-oleic canola oil
• 4.9: Commercialization
• 4.10: Conclusion
• Chapter 5: High-oleic sunflower seed oil
• Abstract
• 5.1: Introduction
• 5.2: High-oleic trait
• 5.3: Conclusions
• Chapter 6: Minor high-oleic oils
• Abstract
• 6.1: Introduction
• 6.2: High-oleic safflower oil (HOSFO)—Carthamus tinctorius
• 6.3: High-oleic peanut oil
• 6.4: High-oleic corn oil (HOCO)
• 6.5: High-oleic cottonseed oil (HOCSO)
• 6.6: Olive oil (OO)
• 6.7: Avocado oil (AO)—Persia Americana
• 6.8: Tree nut oil (TNO)
• 6.9: Hazelnut oil (HNO)
• 6.10: Pumpkin seed oil (PSO)—Cucurbitaceae
• 6.11: Neem oil (NO)—Azadirachta indica
• 6.12: Papaya seed oil (PSO)—Carica papaya
• 6.13: Rambutan oil (RO)—Nephelium lappaceum
• 6.14: Gevuina oil
• 6.15: Bataua oil (BO)—Oenocarpus bataua (Arecaceae)
• 6.16: Sapucaia seed oil (SSO)—Lecythis pisonis
• 6.17: Moringa oil—Moringa oleifera
• 6.18: Miscellaneous high-oleic oils/minor specialty oils
• 6.19: Oxidative stability and shelf life of high-oleic cold-pressed oils
• 6.20: High-oleic fruit seed oils
• 6.21: Health nutritional benefits of high-oleic oils
• 6.22: Minor constituents of specialty high-oleic oils
• 6.23: Conclusion
• Chapter 7: High-oleic oils: Future developments and technologies
• Abstract
• 7.1: Introduction
• 7.2: Pathways of oleic, linoleic, and linolenic acid biosynthesis in plants
• 7.3: Pathways of oleic acid biosynthesis in microorganisms
• 7.4: Techniques used to impact oleic acid content in plants
• 7.5: Targeting induced local lesions in genomes (TILLING)
• 7.6: Transgenic gene transfer approaches (Agrobacterium tumefaciens)
• 7.7: Techniques used to impact oleic acid content in microbes
• 7.8: Obstacles in plant gene editing and the potential for improvements
• 7.9: Obstacles to commercialization of high-oleic crops
• 7.10: Current state review and future projections for technologies
• Chapter 8: Frying and stability of high-oleic oils
• Abstract
• 8.1: Stability of high-oleic oils from analytical perspectives
• 8.2: Frying operations
• 8.3: Assessing stability under frying conditions
• 8.4: Product stability with high-oleic oils
• Chapter 9: Health aspects of high-oleic oils
• Abstract
• 9.1: Introduction
• 9.2: High-oleic (HO) oils and CVD risk factors
• 9.3: Substitution of HO oils for PHVO and fats containing trans fat
• 9.4: Future direction
• 9.5: Potential impact of HO oils on population health
• Chapter 10: Industrial uses of high-oleic oils
• Abstract
• 10.1: Sources of high-oleic oil
• 10.2: Lubricants
• 10.3: Asphalt and rubber additives
• 10.4: Surfactants
• 10.5: Paints and coatings
• Chapter 11: Market demand and outlook
• Abstract
• 11.1: Introduction
• 11.2: Domestic edible applications
• 11.3: International edible applications
• 11.4: Inedible applications
• 11.5: Conclusion
• Index

Use

• Cooking
• Season

Processing Type

• Refined
• Crude
• Cold Pressed
• Blended
• Re-Processing
• Flavored
• Hand Made

Cultivation Type

• COMMON
• Organic

Refined Type

• Fractionated Oil
• Hydrogenated Oil