Fruit Oils: Chemistry and Functionality

Part 1: General aspects.- chap1-Chemistry and functionality of fruit oils-An introduction.- Chap 02-Grading, labeling and standardization of edible oils.- Chap 03-Fruit oils in Kosovo: chemistry and functionality.- Chap04-Olive oil properties from technological aspects to dietary and health claims.- Part 2: Oils from fruit nuts.- Chap 05-Virgin walnut (Juglans regia L.) oil.- Chap 06-Almond (Prunus dulcis) oil.- Chap 07-Virgin pistachio (Pistachia vera L.) oil.- Chap 08-Chestnut (Castanea sativa) oil.- Chap 09-Coconut (Cocos nucifera) oil.- Chap 10-Hazelnut (Corylus avellana) oil.- Chap 11- Tiger nut (Cyperus esculentus L.) oil.- Part 3:Fats from fruit seeds and pulp.- Chap 12-Rambutan (Nephelium lappaceum) fats.- Chap13.- Chyuri butter (Diploknema butyracea) seed fat.- Chap 14-Madhuca longifolia butter.- Part 4: Oils from fruit seeds and pulp.- Chap 15: Chia (Salvia hispanica) oil.- Chap 16-Argan [Argania spinosa (L.) Skeels] oil: extraction, composition and uses.- Chap 17- Avocado (Persea americana Mill.) oil.- Chap 18- Gac (Momordica cochinchinensis (Lour) Spreng.) oil.- Chap 19-Goldenberry (Physalis peruviana) oil.- Chap 20-Olive (Olea europea L.) oil.- Chap 21-Vaccinium genus berry waxes and oils.- Chap 22-Crambe abyssinica Hochst. Oil.- Chap 23- Kenaf (Hibiscus cannabinus L.) seed oil.- Chap 24-Apple (Malus pumila) seed oil.- Chap 25- Apricot (Prunus armeniaca L.) oil.- Chap 26- Citrus oils.- Chap 27- Guava (Psidium guajava) oil.- Chap 28- Mango (Mangifera indica L.) Seed Oil.- Chap 29- Passion fruit (Passiflora spp.) seed oil.- Chap 30- Bael (Aegle Marmelos) Oil.- Chap 31- Papaya (Carica papaya L.) Seed Oil.- Chap 32-Mongongo/Manketti (Schinziophyton rautanenii) oil.- Chap 33- Bauhinia purpurea seed oil.- Chap 34- Pongamia pinnata seed oil.- Chap 35-Cranberry seed oil.- chap 36-Dragon (Hylocereus megalanthus) seed oil.- Chap 37- Pomegranate (Punica granatum) seed oil.- Chap 38-Sandalwood (Santalum album) oil.- Chap 39.- Watermelon (Citrullus lanatus) oil.-

Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department, Faculty of Agriculture at Zagazig University in Zagazig, Egypt . Prof. Ramadan obtained his Ph.D. (Dr.rer.nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA). In 2010, he was appointed to be Visiting Professor (100% research) at King Saud University in Saudi Arabia. In 2012, he was appointed to be visiting Professor (100% teaching) in School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Since 2013, he is a research consultant and Professor of Biochemistry in the Deanship of Scientific Research at Umm Al-Qura University in Saudi Arabia.

Prof. Ramadan published more than 180research papers, and reviews in international peer-reviewed journals as well as several books and book chapters (Scopus h-index is 32 and more than 3000 citations). He was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals such as Journal of Medicinal Food.

Prof. Ramadan received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur- Rahman Prize in Chemistry (2014).