This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
Dr. Oi-Ming Lai is a Professor in Enzyme Technology from the Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia. She is the author or co-author of more than 150 referenced SCI publications and more than 10 book chapters. She has taught undergraduate and postgraduate courses in lipid technology, enzyme technology, food biotechnology, industrial biotechnology, and food biocatalysis. Oi-Ming’s research program includes the development and improvement of structured lipids, upscaling and bioreactor designs and kinetics, and product diversification of various oilseed components and its by-products. She is also an Associate Editor of the Journal of Food Science.
received her Ph.D. degree in Food Biotechnology and B.Sc. degree in Biotechnology from University Putra Malaysia. She is currently a lecturer with School of Science, Monash University Malaysia.She is a committee member of Monash-Industry Palm Oil Education and Research Platform. Her research interest is on lipid modification using lipase in which she has managed to co-author 7 book chapters and published 18 research articles. She has received numerous national and international professional awards for her Ph.D. work on structured lipid medium and long-chain triacylglycerol including 2016 Best Ph.D. award from Institute of Bioscience, University Putra Malaysia and 2015 Best Young Researcher Award from Asian Congress on Biotechnology. She and her team was awarded the second position in Developing Solutions for Developing Countries Competition organized by Institute of Food Technologist in 2014.
Dr. Teck-Kim Tang earned his Master Degree in Biotechnology from University Putra Malaysia in 2013 working on the production of diacylglycerol oil. He is currently pursuing his Ph.D. degree in Univeristi Putra Malaysia focusing on the synthesis of emulsion stabilized by microfibrillated cellulose. He has published 17 peer‐reviewed articles and co‐author 3 book chapters in the area of lipid technology. He demonstrated a great passion in the lipid science and technology research and has an immense knowledge in the area of structured lipid and emulsion technology. He and his team had won a second position in Developing Solutions for Developing Countries Competition organized by Institute of Food Technologist in 2014.
Dr. Eng‐Tong Phuah is a lecturer in Food Science and Technology, School of Applied Sciences and Mathematics at Universiti Tecknologi Brunei. He completed his PhD, specialized in bioprocess engineering at Universiti Putra Malaysia and his undergraduate studies at Universiti Sains Malaysia. His research interests mainly focus on the structural modification of edible fats and oils via enzymatic and chemical methods in order to alterand improve their physicochemical and nutritional properties. Besides, he has been working actively in reaction kinetics and process simulation for improved process design. In addition, he has also investigated the potential use of structured lipids in a variety of food products, ranging from mayonnaise, margarine, shortening and others, intended to provide and enhance their beneficial health effects. To date, he has published 16 peer review articles as well as several book chapters.
