Bioactive Compounds of Edible Oils and Fats 1st Edition

Capture the science and practical value of lipid research with Bioactive Compounds of Edible Oils and Fats, 1st Edition by — an essential resource for food scientists, nutritionists, researchers, and industry professionals worldwide. This engaging volume brings clarity to the complex chemistry and health implications of bioactive lipids found in everyday edible oils and fats.

Dive into evidence-based discussions on antioxidants, polyphenols, sterols, omega fatty acids, and minor components that influence stability, flavor, and nutritional quality. Chapters balance rigorous analytical methods and regulatory perspectives with applied guidance for food formulation, quality control, and product innovation across global markets — from Mediterranean olive oils to canola, sunflower, coconut, and palm-derived ingredients.

Packed with practical insights, this 1st Edition helps you translate laboratory findings into real-world applications: optimizing shelf life, enhancing health claims, and designing functional foods for consumers in Europe, North America, Asia, and beyond. Clear explanations of lipid metabolism, oxidative processes, and targeted extraction techniques make it ideal for postgraduate students and R&D teams alike.

Whether you’re developing new nutraceutical Books, auditing supply chains, or teaching advanced courses in lipid chemistry and nutrition, this book equips you with the knowledge to make informed decisions and stay competitive in international markets.

Add Bioactive Compounds of Edible Oils and Fats, 1st Edition by to your professional library today — a practical, science-driven guide for anyone working at the intersection of food, health, and innovation. Order now to deepen expertise and accelerate product development.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.