AOCS Book

Palm Oil: Production, Processing, Characterization, and Uses  

New Palm Oil Book Released: Palm Oil: Production, Processing, Characterization, and Uses
All aspects of working with palm oil are covered in Palm Oil: Production, Processing, Characterization, and Uses, a recent release from AOCS Press. The book serves as a rich source of information on the production, processing, characterization, and utilization of palm oil and its components. Oil palm genomics is covered as well, with details on tissue culture and genetic engineering of oil palm.

Palm Oil: Production, Processing, Characterization, and Uses should be of specific interest to researchers and food manufacturers, with discussions on the general uses of palm and kernel oils and their fractions in food, nutritional, and oleochemical products as well as the potential use of palm oil as an alternative to trans fats. Also included are sections on the physical, chemical, and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality.

If you would like to review this book, please contact Nicole Philyaw at nicolep@aocs.org. For more information on Palm Oil: Production, Processing, Characterization, and Uses, visit the website.

Table of Contents
•    A Brief History of the Oil Palm
•    Breeding and Genetics of the Oil Palm
•    Oil Palm Genomics
•    Tissue Culture and Genetic Engineering of Oil Palm
•    Ripening, Harvesting, and Transport of Oil Palm Bunches
•    Effect of Pests and Diseases on Oil Palm Yield
•    The Economics of Malaysian Palm Oil Production, Marketing and Utilization
•    Palm and Palm Kernel Oil Production and Processing in Malaysia and Indonesia
•    Palm and Palm Kernel Oil Production and Processing in Brazil
•    Palm and Palm Kernel Oil Production and Processing in Nigeria
•    Oil Recovery from Palm Fruits and Palm Kernel
•    Palm Oil and Palm Kernel Oil Refining and Fractionation Technology
•    The Physicochemical Properties of Palm Oil and Its Components
•    Polymorphic Properties of Palm Oil and Its Major Component Triacyglycerols
•    Measurement and Maintenance of Palm Oil Quality
•    Minor Constituents of Palm Oil: Characterization, Processing, and Application
•    Enzymatic and Chemical Modification of Palm Oil, Palm Kernel Oil, and Its Fractions
•    Health and Nutritional Properties of Palm Oil and Its Components
•    Food Uses of Palm Oil and Its Components
•    Palm Oleochemicals in Non-food Applications
•    Oil Palm Biomass for Various Wood-based Products
•    O846il Palm as Bioenergy Feedstock
•    Waste and Environmental Management in the Malaysian Palm Oil Industry
•    Traceability of RSPO Certified Sustainable Palm Oil
•    Sustainable Development of Palm Oil Industry