Oilseeds, vegetable oil production

"The book can be divided into two main parts, the first part after clarifying the general definitions of lipid chemistry, the authors, whom we have already learned from their previous works on a similar topic, present the best known and less common but increasingly important oil plants from a nutritional point of view. discusses in detail the location and structure of plants, the basic knowledge needed to grow them, their use and, of course, the most important chemical parameters of the extracted oils. through seed purification, various seed pretreatments, and extrusion processes, with special attention paid to various extraction processes, such as supercritical extractions, which are discussed in detail in the authors. k then present the processing of crude oil, including the individual steps of physical and chemical refining, and a comparison of them, referring to domestic and foreign publications on the subject. The various options for mucus removal are discussed in detail. After presenting the crude oil refining processes, the authors describe the basic analytical methods used in the vegetable oil refineries that are essential for quality assurance. The book can be of great help to professionals working in the food industry and other fields of agriculture, as well as students studying at various universities and colleges. "